Meatless Monday: Ricotta and Spinach Stuffed Manicotti

I don't like to post Italian recipes too often since I 'm no expert, but I decided to make manicotti and since it's been at least 15 years since I've made it, I thought it worth the while to post it.

For the sauce:
2 large cloves garlic, pressed
1 small onion, finely chopped
1 1/2 cups canned stewed tomatoes
2 tablespoons tomato paste
1 cup water
2 tablespoons Italian seasoning (a combination of dried oregano, rosemary, thyme, basil and savory)
salt
olive oil

Coat a skillet with olive oil and sautee your onions and garlic. Add the tomatoes, tomato paste, water and spices. Stir. Cover and simmer for 45 minutes.

The manicotti pasta:
8 oz manicotti
water
olive oil

Boil your manicotti in a pot of water with a splash of olive oil. Cook to al dente. Do not overcook or it will fall apart when stuffing. (It will soften later in the oven).  Strain and let cool.

For the filling:
1 small onion, chopped
10 oz canned spinach drained
olive oil
salt to taste

2 cups ricotta cheese
1 1/4 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 egg

Sautee your onion in olive oil and add the spinach, cook until the liquid is absorbed, add salt to taste. Remove from heat and let cool.In a large bowl combine the spinach mixture, the three cheeses and the egg.

My top photo shows more spinach than I actually used. The written measurements are corect.

To stuff the manicotti:
Take a large ziplock bag and cut the corner (not to big, but not too small) pour half the cheese mixutre into the bag. Hold the manicotti with one had vertically and squeeze the mixture into the pasta halfway, then turn the manicotti and fill from the other end.

Coat a baking pan with olive oil and lay the stuffed manicotti side by side.

Pour your spaghetti sauce over the stuffed manicotti and place in a preheated 350 degree F oven for 30 minutes.