Ricotta and Spinach Stuffed Mummy Manicotti

Halloween will be here in just 3 weeks so I put together another themed dish.. Mummy Manicotti! Just a small twist on this classic dish turns your pasta into miniature mummies that the whole family will enjoy!

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Ingredients:

14 manicotti shells

2 cups ricotta

2 cups shredded mozzarella or Italian cheese blend

3 cups fresh spinach, finely chopped

2-3 garlic cloves, minced

2 eggs, lightly beaten

Salt and freshly ground pepper to taste

Olive oil for baking dish

1 ½ cups pasta sauce (try my Five Minute Red Sauce!)

8-10 slices of mozzarella cheese, cut into skinny strips

14 green olives, halved

(1.) Bring a large pot of salted water to a boil. Add manicotti and cook for 8-10 minutes or until al dente. Be careful not to overcook or the pasta will tear easily while you’re trying to add ricotta and spinach mixture. Drain, rinse with cold water, and drain again. (2.) Place the manicotti on a few paper towels to dry. While waiting on the pasta to cook prepare the filling. (3.) In a large bowl combine ricotta, shredded mozzarella, spinach, minced garlic, beaten eggs, and salt and pepper. (4.) Stir together until all ingredients are mixed well.

(5.) Lightly coat a deep baking pan or casserole dish with olive oil and preheat your oven to 375 degrees F (190 degrees C). Spread a thin layer of red sauce in the pan. (6.) Use a mall spoon to spoon ricotta and spinach mixture into manicotti. Don’t overstuff. (7.) Place manicotti in baking pan and repeat with remaining mixture. Coat the manicotti with remaining red sauce. (8.) Arrange mozzarella strips over each manicotti to make it look like ‘bandages’ and tuck ends of the cheese underneath. Add two olive halves for eyes and place in the oven to bake for 10-15 minutes or until cheese is melted.

Remove from oven and use a spatula to dish it up. Serve right away!

Enjoy!