Manicotti Meets Stuffed Shells Meets Angelina

As with anything, you can’t go wrong with cheese, meat, veggies and some sort of dough – same goes for my dinner tonight. I took my (limited) knowledge of the manicotti, stuffed shells and lasagna and made it something all my own.

I used a mixture of:

Ricotta

Mozzarella

Spinach

Toasted Pine Nuts

Pesto (dry packet)

Lightly toast the pine nuts and cook the spinach. Add to the cheese mixture. Cook the manicotti for 8-10 minutes, drain and stuff with the mixture. Place the stuffed manicotti over a bed of seasoned, roasted tomatoes and top with parmesean cheese. Cook in a 350 degree oven for about 30 minutes.

Voila!

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