Ingredients
| 1 | 15-ounce container ricotta |
| 2 | cups mozzarella, shredded, divided |
| 1/4 | cup Romano cheese, grated |
| 1 | 10-ounce package frozen spinach, thawed and squeezed dry |
| 2 | tablespoons fresh parsley, minced, plus more for garnish |
| 1 | large egg, lightly beaten |
| 1/4 | teaspoon kosher salt |
| black pepper, to taste | |
| 14 | manicotti shells |
| 4 | cups marinara sauce, divided |
Instructions
Combine ricotta, 1 cup mozzarella, Romano cheese, spinach, parsley, egg, salt and pepper. Stuff ¼ cup mixture into each
shell. Spread ¾ cup marinara sauce in a 9x13-inch pan. Arrange shells on top and cover with marinara sauce to submerge all pasta. Bake covered at 350 degrees F for 1 hour. Top with remaining 1 cup mozzarella and bake uncovered for 15 minutes. Garnish with fresh parsley. Serves 7
