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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Betty Baptist Walsh
  • 8 large manicotti shells
  • 1 package frozen chopped spinach, thawed and squeezed dry
  • 1 (16 oz.) carton ricotta cheese
  • 1 large egg
  • 1â�„4 cup chopped onion
  • 1â�„2 cup grated Parmesan cheese
  • 1 tsp. garlic salt
  • 1 tsp. Italian seasoning
  • 1â�„2 tsp. crushed red pepper, optional, for a spicy taste
  • 1 jar (24.5 oz.) marinara sauce
  • 1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Prepare manicotti shells according to package directions.
In a large bowl, combine spinach, ricotta cheese, egg, onion, Parmesan cheese, garlic salt, Italian seasoning and optional red pepper.
Spoon or squeeze (from a bag) mixture into cooked shells. Place shells in a 12- by 10-inch baking dish. Pour sauce over stuffed shells. Sprinkle with mozzarella cheese. Bake, uncovered, for 30 minutes or until heated through.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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