Manicotti with Spinach, Ricotta, & Sun Dried Tomatoes

7 Manicotti Shells (1/2 a package of manicotti)


1 egg


1 1/2 c ricotta, part skim


1/2 c of frozen spinach


1 c mozzarella, shredded


1 tsp McCormick’s Roasted Garlic and Bell Pepper


8 slices of sun dried tomatoes


1/8 tsp black pepper


6 basil leaves, chopped


1/2 to 3/4 jar of Prego Ricotta Parmesan spaghettic sauce


Extra shredded cheese to top


Preheat 350. Cook pasta and frozen spinach (separately) as directed. In a bowl, combine, ricotta, egg, mozzarella cheese, McCormick spice, pepper, and basil leaves. Once spinach is done, drain well and add to ricotta mixture. Mix well.


Spray 8x8 pan and put enough sauce to cover bottom of pan. Cool manicotti and carefully stuff with ricotta mixture, placing stuffed manicotti into pan. Once completed, top with sauce and sprinkle additional shredded mozzarella on top.


Bake 35 minutes.