Ingredients
6
6 servings
- •1 (8 ounce) package manicotti pasta
- •1 pint part-skim ricotta cheese
- •2 eggs, beaten
- •1 onion, chopped
- •0.25 cup grated Romano cheese
- •1 tablespoon chicken bouillon powder
- •0.5 teaspoon garlic salt
- •0.125 teaspoon dried thyme
- •ground black pepper to taste
- •1 (10 ounce) package frozen chopped spinach, thawed and drained
- •1 (8 ounce) can tomato sauce
- •1 cup shredded mozzarella cheese
Instructions
- In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
- In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
- To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
- Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
Nutritional Facts
Per 6 servings
- Calories: 399
- Carbohydrate: 39g
- Fat: 16g
- Fiber: 4g
- Protein: 26g
- Sugar: 5g
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