2400 Cal (6x 400)

Sauce:

12-14 Roma tomatoes
1 Tbsp. olive oil
2 cloves garlic
1/4 onion, finely chopped
1/2 tsp red pepper flakes
1 tsp fresh basil, chopped
to taste salt and pepper

  • Boil tomatoes for 20 minutes, until skins crack. Transfer into ice water and remove skins. Puree until smooth.
  • In a separate pan, heat oil and saute garlic and onion, stirring frequently.
  • Add remaining ingredients, lower heat and simmer for 20 minutes.

Filling:

15 oz. ricotta cheese, low-moisture or drained
10 oz. frozen spinach, thawed and dried
1/4 onion, finely chopped
1 egg
2 tsp. parsley or cilantro, chopped
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

  • Mix ricotta, spinach, onion and egg in large bowl. Add remaining ingredients.

Cannelloni:

10-12 manicotti

  • Cook manicotti according to instructions on box, drain carefully to avoid splitting.
  • Coat bottom of baking dish with small amount of sauce to prevent sticking.
  • Use a pastry bag to inject about 2 Tbsp. of filling into each manicotti. Place stuffed manicotti in baking dish and top with sauce. and additional cheese.
  • Bake for 20 to 30 minutes at 350F, until hot and the cheese has melted.