Spinach Manicotti

A delicious blend of cheeses and roasted garlic pasta sauce take this comforting Italian casserole to a whole new level of yum.

Ingredients

• 12 oven-ready lasagna noodles, from 9-oz. pkg.
• 1 Tbs. olive oil
• 1 onion, chopped
• 1 (16 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
• 1 clove garlic, minced
• ¼ tsp. salt
• ¼ tsp. pepper
• 1½ cups shredded Italian 4-cheese blend
• 1 cup ricotta cheese
• 1 (24 oz.) jar roasted garlic pasta sauce
• Fresh oregano (optional)

Instructions

1.  Heat oven to 350°F. Place noodles in 13”x9” baking dish, overlapping as needed; pour hot tap water halfway up side of dish. Let noodles soak until softened, 10 min. Transfer noodles in single layer to paper towels. Pat dry with towels; cover. Dry baking dish.
2. Meanwhile, in 12” nonstick skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until softened, 5-7 min. Add spinach, garlic, salt and pepper; cook, stirring, until almost tender, 5 min. Transfer to bowl; cool. Stir in 1 cup shredded cheese and ricotta.
3. Spoon 1 cup sauce over bottom of same baking dish. Dividing evenly, spoon spinach filling onto one short end of each noodle; roll up to enclose filling. Place in baking dish seam side down; top with remaining sauce. Cover.
4. Bake until hot and noodles are tender, 20-25 min. Uncover; top with remaining cheese. Bake until cheese is melted, 5 min. Garnish with oregano.