Spinach and Walnut Stuffed Manicotti

Spinach and Walnut Stuffed Manicotti

This was a recipe I made up using two other recipes. My husband really likes meals to have texture, even when there is no meat- and adding the walnuts to this made it even more enjoyable- for us at least. If you're worried just let your family and friends know to expect the crunchiness and then it tastes pretty good. 

This is super easy to make, especially since you don't have to cook the noodles first- although you do want to plan on some extra prep time for stuffing those shells. I'd say give yourself 20 extra minutes just in case. It also works well to double this recipe and then put one of those casseroles (not yet baked) in the freezer for another busy day when you can just pop it in the oven! So yummy! Goes well with a salad and some fresh veggies or fruit.

Ingredients

• 1 package manicotti noodles
• 2 eggs, slightly beaten
• 1 (15) ounce carton ricotta cheese
• 1 1/2 cups shredded mozzarella cheese (6 oz.)
• 1 cup shredded parmesan cheese (4 oz.)
• 1 cup chopped walnuts
• 1 cup chopped spinach 
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (26) ounce jar thick and chunky pasta sauce (2-3/4 cups)
• 1/4 cup water

 Directions

1. In a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the parmesan cheese, the walnuts, spinach, salt, pepper, and nutmeg.
2. Combine one cup of the spaghetti sauce and a quarter cup of water together. Spread evenly into a 13x9 inch baking dish.
3. Now preheat oven to 375 degrees F.
4. Using a teaspoon or clean hands, stuff each shell with equal amounts of the cheese mixture until it is almost falling out of both sides. Place stuffed manicotti into baking dish. Pour remaining cup of spaghetti sauce over the top of pasta. Cover with aluminum foil.
5. Bake in preheated oven for 50 minutes. Uncover and sprinkle with remaining mozzarella and parmesan cheese. Bake for an additional 10 minutes, or until cheese is melted and bubbly. Let stand 10 to 15 minutes before serving.