Spinach Cheese Manicotti

Ingredients:

 

1 onion, minced

2 teaspoons minced garlic

2 tablespoons oil

1 (15 ounce ricotta cheddar

1 (3 ounce) cream cheddar

1 (8 ounce)  mozzarella cheddar

1 (3 ounce) parmesan cheddar

2 teaspoons italian flavoring

1/4 teaspoon salt

1/2 teaspoon dark pepper

1 (10 ounce) box spinach, defrosted

9 manicotti, cooked, emptied on wax paper

1 (26 ounce) container spaghetti sauce

Directions:

In a skillet, saute onion and garlicin oil and put aside.

In a huge blending dish, consolidate ricotta, cream cheddar, a large portion of the mozzarella, a large portion of the parmesan, italian flavoring, salt, and pepper and beat until decently blended.

Channel spinach with a few paper towels and press until spinach is decently emptied.

Add spinach and onion to cheddar mixture and blend well.

Spoon this mixture into manicotti shells, utilizing 1 teaspoon at once.

Be mindful so as not to tear shells.

Spill 50% of spaghetti sauce in base of 9×13 inch heating dish.

Orchestrate shells over the sauce and top with remaining sauce.

Cover and prepare at 350 degrees for 30 minutes.

Expel from broiler , reveal and sprinkle remaining cheeses over top.

Come back to broiler until cheddar softens.