No-Fail Recipe Share: Spinach Stuffed Manicotti (& Tomato Salad)

Baking is more my thing than preparing meals. I’m someone who thinks it’s a normal occurrence to set things on fire while preparing dinner (how is it possible to time multiple dishes without flames?)

The other night I had my husband’s family over for the evening. This is always a tad stressful because my mother-in-law is an Italian Domestic Goddess. In order to avoid my usual kitchen blunders, I decided to make a tried and true, no-fail recipe: spinach manicotti. My childhood friend and I have been making this dish since we were 11, when we had our inaugural (and entirely random) “manicotti night sleepover”. It’s no-fail I tell you, 11 year olds can do it!

I paired the dish with my father-in-law’s (no-fail) tomato salad. Mmmm…

What You’ll Need & What You’ll Do

Pasta:

Cook and drain 1 package of manicotti, set aside to cool.

Filling:

In a bowl, mix the following ingredients until well blended:

1 egg

1 package of chopped, frozen spinach (thawed)

500 g of ricotta cheese

2 tsp. of dried oregano

1/3 cup of parmesan

salt and pepper, to taste

Once blended use a small spoon to stuff shells with the mixed filling.

Sauce & Topping:

Use 1 regular size jar of your favourite store-bought pasta sauce (or your own sauce if you’re feeling energetic!). Spread one third of it in the bottom of a 9″ by 11″ pan. Place the stuffed manicotti shells in the pan side by side. Spread the remaining sauce on top and cover with 4 cups of shredded mozarella cheese. Bake at 375 for 40 minutes.

For the tomato salad:

Dice 3 to 4 medium sized tomatoes and place in a salad bowl.

In separate bowl, combine 1/3 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 1/2 tablespoon diced garlic, and 2 teaspoons of oregano. Drizzle over tomatoes and toss until well blended.

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