Name: Cheese-Stuffed Manicotti
Prep time: 20 min
Yield: 4
Ingredients: 1 box manicotti or cannelloni (14 pasta shells); 2 tablespoons butter; 1 large shallot, minced; ¼ cup sundried tomatoes, chopped into very small dice; 2 cups spinach leaves, chopped (if small leaves, leave them whole); 1 tablespoon garlic, chopped; 18 ounces ricotta cheese; 8 ounces mozzarella cheese; 5 ounces goat cheese; 2 ounces Parmesan cheese; Salt and pepper to taste; 10 basil leaves, cut into a fine julienne; 3 cups marinara sauce; ½ cup mozzarella, shredded; ¼ cup Parmesan, shredded

Method

8 steps

Preheat the oven to 350°F (175°C). Cook the manicotti or cannelloni according to the package directions.
Melt the butter in a wok or wide pan over medium heat. Add the minced shallot and cook until translucent.
Add the spinach and cook for a couple of minutes. Stir in the garlic, then turn off the heat so it does not burn. Let the mixture cool.
In a bowl, mix the ricotta, mozzarella, goat cheese, Parmesan, basil, salt, and pepper. Fold in the cooled spinach mixture.
Transfer the filling to a pastry bag and fill the cooked pasta shells.
Spread some marinara sauce in a baking dish. Arrange the filled shells on top and spoon over a little more sauce.
Sprinkle with the shredded mozzarella and Parmesan.
Bake at 350°F (175°C) until the filling is hot and the cheese is melted and bubbling.