Spinach Pesto Manicotti Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and cook the manicotti according to package instructions.
• STEP 2.In a large bowl, mix together the spinach, ricotta cheese, Parmesan cheese, garlic, salt, and pepper.
• STEP 3.Using a spoon or a piping bag, fill each cooked manicotti tube with the spinach and cheese mixture.
• STEP 4.Spread a thin layer of pesto sauce on the bottom of a baking dish.
• STEP 5.Arrange the filled manicotti tubes in the baking dish and top with the remaining pesto sauce.
• STEP 6.Cover the dish with foil and bake for 25 minutes.
• STEP 7.Remove the foil and sprinkle some shredded mozzarella cheese on top.
• STEP 8.Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 9.Let the manicotti cool for a few minutes before serving.
• STEP 10.Garnish with fresh basil leaves, if desired, and serve hot.

Cooking Tips

• Make sure to cook the manicotti until al dente, as they will continue to cook in the oven.
• If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to fill the manicotti tubes.
• Feel free to add some cooked and crumbled Italian sausage to the spinach and cheese mixture for extra flavor.
• Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.

Storage and Serving

• Leftover manicotti can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
• Serve the Spinach Pesto Manicotti hot, garnished with fresh basil leaves for an extra touch of freshness.