I really don’t make this enough. A simple dish with tons of flavor. Use fresh parsley in your cheese mixture for the best results.
4 cups Ricotta cheese
½ cup Parmesan cheese, grated
3 cups Mozzarella cheese, shredded (reserve 2 cups for topping)
1/2 cups Spinach, chopped
1/2 cup Parsley, chopped
16 Manacotti pasta
1 jar Pasta sauce
Cook manicotti pasta until andante. Remove from the water and let cool. Preheat oven to 375. Mix ricotta, Parmesan cheese, mozzarella cheese, egg, spinach, and parsley together. Place the mixture into a piping bag. Fill each manicotti with the cheese mixture. Place manicotti in a baking dish that has a little pasta sauce in the bottom. Cover the manicotti with the pasta sauce and top with mozzarella cheese. Cook until the cheese starts to brown. Let manicotti rest before serving.