Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.
Ingredients
1 box (8 oz) manicotti shells (14 shells)
3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm™ frozen organic cut spinach, thawed, drained, squeezed dry Save $
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce Save $
1 lb ground beef
1/4 cup heavy whipping cream
Steps
1 Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2 In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg.