Four-cheese and spinach manicotti in three easy steps!

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If you’ve never made manicotti, this delicious, impressive weeknight meal answers the classic question: “How do I eat macaroni and cheese and still feel like an adult?” Manicotti shells are pasta tubes that you can stuff with anything, but this recipe calls for lots of cheese and spinach -- and it's easy to make in only three steps.
If you have frozen spinach, you can thaw and drain that, and it will work just as well to balance out all the cheese, but there's something about fresh spinach that's even more appealing.
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Cooktop Cove
Four cheese and spinach manicotti
6
10 minutes
45 minutes
55 minutes
1 15-oz container ricotta cheese, drained
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese, separated
½ cup shredded Romano cheese
1 pound fresh spinach, cooked and drained
1 egg
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon black pepper
1½ teaspoon red pepper flakes
1 8-ounce package manicotti shells
2 26-ounce jars tomato sauce
1 cup water
Preheat the oven to 350 degrees Fahrenheit
Add the four cheeses, reserving half of the Parmesan, along with the spinach, the egg and the spices to a large mixing bowl, and stir well to combine.
Spread out a thin, even layer of the tomato sauce along the bottom of a 9-by-13-inch baking dish. Stuff the manicotti shells with the cheese mixture by scooping it into a plastic piping bag, cutting off the corner and piping the mixture into the shells. Then, lay the shells out across the baking dish. Top with the remaining tomato sauce and water, and then sprinkle with the remaining Parmesan cheese.
Bake for 45 minutes, or until the pasta is al dente. Allow to cool 5-10 minutes before serving.
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