An easy spinach manicotti dish with no-boil noodles and a cheesy filling with fresh baby spinach. This is a hearty vegetarian casserole dish the whole family will enjoy.

You can’t go wrong with this dish as it tastes amazing, but also packs a punch of nutrients from the green leafy veggies.

YOU WILL NEED: HOMEMADE MARINARA SAUCE – Onion – Olive oil – Tomatoes – Tomato paste – Garlic – Italian seasoning – Red pepper flakes – Salt and pepper MANICOTTI – No-boil, oven-ready lasagna noodles or  Manicotti noodles – Italian blend cheeses – Egg – Baby spinach – Black pepper and Salt

PREHEAT THE OVEN: Place oven rack to the middle position and pre-heat oven to 375°F degrees.

MAKE THE SAUCE: Over medium heat, sauté onion in a medium-sized saucepan until soft and fragrant. Add garlic, red pepper flakes, Italian spices, and tomato paste. Sauté for 1 minute. Add crushed tomatoes combining all the sauce ingredients, simmering for about 20 minutes. Season with salt and pepper.

MAKE THE CHEESE FILLING: Reserve 1 cup of cheese to top the manicotti casserole. In a large mixing bowl, combine ricotta and the remaining 3 cups of cheese, egg, salt, pepper together. Add chopped spinach.

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