Categories: Pasta

Ingredients

• 6 eggs, lightly beaten
• 3 (15-oz.) containers ricotta cheese
• 3 (10-oz.) packages frozen chopped spinach, thawed and well-drained
• 8 oz. pkg. shredded mozzarella
• 1 1/2 cups grated Parmesan
• 2 tbsp. sugar
• 6 garlic cloves, minced
• 3/4 tsp black pepper
• 1/4 tsp salt
• 32 dried manicotti shells, prepared as directed
• 3 (24-oz.) jars spaghetti sauce

Directions

1. Stir together eggs and ricotta in a bowl until blended. Stir in spinach, mozzarella, 1 cup Parmesan, the sugar, garlic, black pepper and salt. Stuff filling into cooked pasta shells using a small spoon or Ziploc bag with a corner snipped off.

2. Spread 1/4 cup spaghetti sauce on the bottom of eight 8-inch square disposable foil pans. Arrange 4 stuffed shells in a single layer in each pan. Pour remaining sauce over shells. Sprinkle with remaining Parmesan. Cover and chill up to 3 days or freeze up to 3 months.

3. To reheat: If frozen, thaw in fridge overnight. Bake in a 400 degree oven, covered, 55 minutes. Top with grated Parmesan and fresh basil and/or oregano.

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