Spinach-Stuffed Manicotti with Vodka Blush Sauce
7 servings (2 manicotti each)
Equipment
Ingrediënten
- 1 box 8 oz uncooked manicotti pasta shells (14 shells)
- 2 jars 25.5 oz each garden vegetable pasta sauce
- ¼ cup vodka
- ½ cup whipping cream
- 2 cups shredded Italian cheese blend 8 oz
- ½ cup sun-dried tomatoes in oil drained, chopped
- 2 tablespoons julienne-cut fresh basil leaves
Instructies
- Cook manicotti as directed on box.
- Rinse with cool water; drain.
- Heat oven to 375°F.
- Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling.
- Reduce heat; simmer 3 minutes, stirring occasionally.
- Remove from heat; stir in whipping cream.
- Set aside.
- In medium bowl, stir together 1 cup of the Italian cheese blend, the sun-dried tomatoes, ricotta and spinach.
- In bottom of ungreased 13×9-inch (3-quart) glass baking dish, spread 1 cup of sauce from second jar (save remaining sauce for another use).
- Fill each manicotti with about 3 tablespoons ricotta mixture; place over sauce in dish.
- Pour vodka pasta sauce over manicotti.
- Cover tightly with foil; bake 30 minutes or until sauce is bubbling.
- Uncover dish; sprinkle with remaining 1 cup cheese blend.
- Bake uncovered 5 minutes longer or until cheese is melted.
- Sprinkle with basil.
Notes / Tips / Wine Advice:
For ease when filling the manicotti shells, shape the ricotta mixture into a log with your fingers and simply place it inside the cooked shells.
Nutritional Information
Calories: 420 kcal
