1 container (15 oz each) part-skim ricotta cheese
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
2 cups shredded part-skim mozzarella cheese, divided (2 cups = 8 oz)
1/4 cup grated Parmesan cheese (1/4 cup = 1 oz)
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
1 pkg (8 oz each) dry manicotti shells, uncooked
1 can (24 oz each) Hunt's® Roasted Garlic & Onion Pasta Sauce
PAM® Original No-Stick Cooking Spray
1 cup water
|% Daily Value|
|Total Fat||10 g||16%|
|Saturated Fat||6 g||28%|
|Dietary Fiber||5 g||18%|
|Vitamin C||4 mg||6%|
|Vitamin A||3893 iu||78%|
Preheat oven to 375°F. Combine ricotta cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning and black pepper in medium bowl; mix well. Stuff 3 tablespoons cheese mixture in each uncooked manicotti; set aside.
Pour half of pasta sauce in the bottom of sprayed 13x9x2-inch baking dish. Arrange stuffed manicotti in single layer over sauce; pour the remaining sauce evenly over top. Pour water into corner of dish. Sprinkle remaining mozzarella cheese evenly over sauce. Cover tightly with foil sprayed with cooking spray.
Bake 1 hour 15 minutes or until pasta is tender. Let stand, covered, 10 minutes before serving.
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