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Italian Manicotti


10                    Manicotti shells

1/2 lb.              Turkey sausage, ground

1 cup               Mozzarella cheese, shredded

1/2 pkg.           Spinach, frozen, chopped, thawed, drained

1/2 cup            Ricotta cheese

1/4 cup            Parmesan cheese

1/2 tsp.            Italian seasoning

1 tsp.               Lemon juice

1                      Egg, beaten

1 jar                 Robert Rothschild Farm Artichoke Pasta Sauce

2 Tbsp.            Parmesan cheese, shredded


Cook manicotti shells according to package directions, drain, then rinse with cold water, and drain well. Brown sausage, breaking up with a spoon. Remove from heat. Add mozzarella, spinach, ricotta, Parmesan cheese, lemon juice, Italian spices, and egg. Mix well. Carefully spoon mixture into cooled manicotti shells. Place into 3-quart baking dish. Spoon Artichoke Pasta Sauce over manicotti. Bake covered, in a 350 degrees F oven for 30 - 35 minutes or until heated through. If desired, sprinkle with 2 Tbsp. of shredded Parmesan cheese. Serve warm.

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