I got this recipe from one of my best friends in Virginia back when we each had a couple babies to juggle and big dreams of writing a book on Motherhood organization.
Yeah, we had it all down. We had a big outline and everything and worked week after week on it along with crafts of all sorts as our kids toddled around together.
There was only one problem: one of us wasn’t very organized.
But at least I was organized enough to copy down a few good recipes from her including one for spinach manicotti.
We’ve used it ever since.
Over and over.
Cause it’s easy-peasy.
And includes spinach.
Which is always a good thing in my book.
This is what you need:(Any kind of spaghetti sauce will do…that vodka sauce is just all we had on hand…and it was good I must say.)
Oh, and you need this too:
Here you go:
1 small onion diced
8 oz. cottage cheese
10 oz. frozen spinach (or 1 1/2 c. fresh chopped)
shredded mozzarella cheese (as much as you want…I usually do around 1-1 1/2 cups)
Fill the manicotti shells with your mixture and place them in a 9x13 pan with a thin layer of spaghetti sauce spread on the bottom:This is kind of a messy job, but someone’s got to do it.
(Place them kind of far apart because they grow when they cook.)
Then spoon some spaghetti sauce on top.
Then sprinkle some fresh mozzarella cheese on that.
Add a few tablespoons of water in the bottom of the pan to give it a little moisture, cover with tinfoil and bake for 45 minutes at 375 degrees.
Uncover and cook for 15 more minutes.
Voila, deliciousness ready for dinner.
Thanks, Stephanie…miss you and all those days filled with our toddlers who are now in high school!