Mac-n-Cotti

Who doesn’t love the taste of homemade Manicotti. But to be honest, it is a bit labor intensive. So I thought up this easy version of Manicott, all the flavor without the work of filling the Manicotti noodles. Perfect for a busy week night or a relaxing Sunday.

Ingredients:
16 oz elbow noodles
16 oz container ricotta cheese
2 cups mozzarella, freshly shredded
16 oz chopped spinach, thawed
shredded parmesan, to top

Tomato Sauce:
28 oz can crushed tomatoes
1 T garlic powder
1 tsp basil
1 tsp salt
pepper, to taste

Directions:
Cook elbow noodles al dente. Combine ricotta, mozzarella, and spinach in a large bowl. Add salt and pepper to taste. Add the noodles into the cheese mixture. Spread into a 9X13 pan. Whisk the garlic, basil, salt, and pepper into the can of crushed tomatoes. Spread the sauce over the top of the noodles. Cover with foil and bake at 350 for 20 minutes. Remove foil and top with parmesan. Cook 10 more minutes.