Spinach Cheese Manicotti (Meatless)

• medium onion↗1

  finely chopped

• garlic↗3

  minced

• vegetable oil↗1 tablespoon

  canola or olive

• ricotta cheese↗1 1⁄2 cups
• mozzarella cheese↗1 cup

  shredded, divided (4 ounces)

• cream cheese↗4 ounces

  softened

• parmesan cheese↗6 tablespoons

  grated, divided

• dried Italian seasoning↗1 teaspoon
• black pepper↗1⁄2 teaspoon
• frozen chopped spinach1

  thawed and squeezed dry

• manicotti↗8

  cooked and drained according to package directions

• spaghetti sauce↗1

  jar

• ground nutmeg↗1⁄8 - 1⁄4 teaspoon
• ground cinnamon↗1⁄8 - 1⁄4 teaspoon

Step-by-step instructions

1. 1

   In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.

2. 2

   In a bowl, combine ricotta cheese, just 1/2 cup of the mozarella, all of the cream cheese, just 4 Tbsp of the Parmesan,the Italian seasoning, and the pepper until smooth.

3. 3

   Add the onion mixture to the cheese mixture, along with the spinach (along with a dash to taste of both freshly grated nutmeg and some cinnamon).

4. 4

   Fill the cooked manicotti noodles either with a spoon or by piping the mixture (using a decorating bag or a ziptop bag with one end snipped off).

5. 5

   Pour half of the sauce into the bottom of a greased 9x13" casserole.

6. 6

   Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.

7. 7

   Cover an bake at 350 F 25 minutes.

8. 8

   Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.