Spinach Manicotti

This spinach manicotti recipe is simple, but it does have a few steps to make it come together.  I didn't time myself as to how long it took to prepare it.  I had plenty of time and the fun followed.  My kids don't appreciate spinach, yet.  So, I rolled a few pasta with cheese filling only.  Everybody was happy!  The husband and I ate a spicy, spinach dish, while the kids ate a fun, cheesy pasta.

HERE'S ALL YOU NEED

• 1 box of oven ready Lasagna noodles
• olive oil to coat pan
• 1 small onion, thinly sliced
• 1 (10oz) package frozen spinach, thawed and squeezed dry
• 6 slices of cooked bacon, chopped
• 3 large pepperoncini peppers, chopped
• 1/2 teaspoon salt

• 1 (16oz) Ricotta cheese
• 1 large container Cottage cheese, small curd
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg

• 1 (26 oz) jar of your favorite spaghetti sauce
• 1 package of Italian blend shredded cheese
• 1 large pepperoncini pepper sliced, garnish

Start by cooking onions in oil until translucent; add in spinach and bacon then cook until hot, 3-5 minutes.  Remove from heat, then stir in chopped pepperoncinis.

PURE GENIUS PASTA TIP HIDDEN HERE from Ina

While waiting on the spinach filling to heat up, fill a large, wide bowl with really hot tap water.  Add lasagna noodles one at a time to the large bowl of water.  Allow to stand for 4 minutes, until noodles are soft and pliable. Drain off water right before assembly time.  Preheat oven 350F degrees.

Next, in a medium bowl, mix together the ricotta and cottage cheese, and spices.  Stir in 1/4 cup of the Italian blend shredded cheese.  Check saltiness before adding the egg.  Set aside.  Pour spaghetti sauce in bowl and position bowls for assembly.  Spray the baking pan of choice with nonstick cooking spray and cover bottom of pan with spaghetti sauce. 

I used a half sheet pan to assemble the manicotti.  It made for easier clean up later.  Start with laying a few noodles side by side on the sheet. Spoon out enough cheese mixture to coat the noodles well.  Spoon out almost 1/2 cup of spinach filling on each end of noodles.  Starting on the end with the spinach, roll up the noodle, jellyroll style.  Place seam side down in pan. 

After all the noodles are rolled up, or the pan is full, which ever comes first, pour remaining spaghetti sauce over pasta.  Top with Italian blend cheese, as much as you like, and garnish with pepper rings.  Cover with foil and bake in oven for 30-40 minutes; remove foil for the last 7 to 10 minutes.  Allow to set 5 minutes or so, before serving.