We also headed down to the dreaded Fisherman's Wharf to hit up two places for holiday gifts. But, it was also super easy since it was early!
We headed home for lunch and then out for our long walk while Erik went surfing. I got all of the laundry done, made dinner, and cookies! For dinner, we had YUMMY Turkey & Spinach Manicotti.
Turkey & Spinach Manicotti (from Eat Better America)
1 | box (8 oz) uncooked manicotti shells (14 shells) |
1 1/2 | cups shredded Italian cheese blend (6 oz) |
1/4 | teaspoon crushed red pepper flakes |
1 | container (15 oz) reduced-fat ricotta cheese |
1 | box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry |
2 | cloves garlic, finely chopped |
1 | egg, slightly beaten |
1 | jar (25.5 oz) Muir Glen® pasta sauce (any flavor) |
1. | Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and egg. |
2. | In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil. |
3. | Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. |
I also made my favorite cookie...Cranberry, White Chocolate, Oatmeal cookies! | ||||||||||||
Directions:
|
No comments:
Post a Comment