Fast and Easy Vegetarian Spinach Cheese Manicotti

Cook according to pkg. directions - set aside:

          1        box  manicotti noodles - about 14 pasta shells

Mix together in large bowl:

          2        cups ricotta cheese

          ¼       cup parmesan cheese

          2        Tbls. dried parsley

          ½*     tsp. salt - *add 1 tsp. if spinach and egg are added.

          ¼       tsp. pepper

         1-2     cups mozzarella cheese, shredded  -plus extra for top.

         1        10oz. frozen spinach (thawed and drained well) - optional
         1         4oz. can mushrooms - optional

         1        egg - optional

Now here is the secret trick that makes manicotti fast and easy! 

Split each cooked pasta down the side and stuff with filling mixture. That is it... simple and easy. 

 I decided that trying to stuff this kind of tube shaped pasta was ridiculous. It takes forever to try and shove cheese mixture into cooked pasta tubes! It occurred to me that no one would know the difference if I just split them open and sealed them up again. So far no one has figured it out, they just like the fact that I make it more often.  

Place "stuffed" manicotti noodles close together in a single layer in a greased 9”x13” pan.

Pour your favorite Marinara Sauce OR Homemade Red Sauce*  over all.

Bake  at 350 degrees covered for ~ 40 minutes.

Sprinkle on top:   

         1 cup mozzarella cheese, grated.

Bake  ~15 more minute, uncovered until bubbly. 
  I actually put my cheese on before I start any baking and just bake it completely. The package directions have you do it this way so I added them here just in case there is a good reason for doing it. I personally don't like fussing with hot dishes in the middle of baking.   

*Homemade Red Sauce  - mix together

1   26½ oz. can/jar spaghetti sauce

1   14 ½ oz. can tomatoes, peeled, diced

1    tsp. basil

¼   tsp. oregano

¼   tsp. black pepper

¼   cup water