Manicotti Florentine

Ingredients

  • 8-10 manicotti shells
  • 450 g (1 lb.) extra lean ground turkey/beef/chicken
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed
  • 2 tsp.dried Italian seasoning
  • 3/4 cup (1/2 a 15oz container) low-fat ricotta cheese
  • 1 jar (650mL) spaghetti sauce
  • 3/4 cup shredded Provolone cheese

Equipment

  • large pot for boiling water & manicotti noodles
  • wax paper
  • paper towels
  • large skillet
  • large bowl
  • 2 L rectangular baking dish

Prep time:

40+

Yields:

20+

Cook time:

4–6

Recipe attribution:

Arleena Kolundzic

  1. Cook shells according to package directions; rinse, drain & cool in a single layer on waxed paper.  Cover with moist paper towels.
  2. Meanwhile, brown ground meat in skillet over medium-high heat, breaking into small pieces; drain well.
  3. Drain thawed spinach well; place on paper towels & squeeze until almost dry.  In a bowl, combine spinach with browned meat, Italian seasoning & ricotta cheese; mix until well blended.  Stuff each shell with filling.
  4. Preheat oven to 350 degrees.
  5. Pour 3/4 c. spaghetti sauce into a lightly greased 2 L. rectangular baking dish.  Arrange stuffed shells over sauce.  Pour remaining sauce over shells. (May be baked at this time or placed in refrigerator for several hours & baked later.)
  6. Cover & bake for 20-25 minutes or until thoroughly heated.  Uncover; sprinkle with Provolone cheese & bake an additional 5 minutes or until cheese melts.  Serve.