Served at the 2019 Say Cheese Wine Trail, Bias Winery
1 (8 oz) pkg manicotti
1 (15 oz) ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 cup minced onion
2 tsp parsley
½ tsp pepper
½ tsp minced garlic
1 ½ cup shredded mozzarella
1/2 cup parmesan cheese
1 1/2 cup water
2 (26 oz) jars spaghetti sauce
Preheat oven to 350. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic. Mix 1 cup mozzarella and ¼ cup parmesan. In a separate bowl, stir together spaghetti sauce and water. Spread 1 cup sauce in the bottom of 9×13 pan. Stuff uncooked manicotti shells with ricotta mixture, arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and parmesan. Bake for 45 to 55 minutes, or until noodles are soft.
Serve with Bias Sunset Red wine! Cheers!
