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Spinach-Stuffed Manicotti with Vodka Blush Sauce
Spinach-Stuffed Manicotti with Vodka Blush Sauce
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Prep Time:
25 minutes
Total Time:
1 hour
Impress guests or enjoy on a weeknight with this easy and delicious meatless manicotti dish!
Ingredients:
  • 1 box (8 oz) uncooked manicotti pasta shells (14 shells)
  • 2 jars (25.5 oz each) Muir Glen™ organic garden vegetable pasta sauce
  • 1/4 cup vodka
  • 1/2 cup whipping cream
  • 2 cups shredded Italian cheese blend (8 oz)
  • 1/2 cup sun-dried tomatoes in oil, drained, chopped
  • 1 container (15 oz) ricotta cheese
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 2 tablespoons julienne-cut fresh basil leaves
Instructions:
  • Preheat oven to 375°F. Boil pasta shells according to package instructions. Once cooked, rinse the shells with cool water and drain excess water.
  • In a 2-quart nonreactive saucepan, bring one jar of pasta sauce and vodka to a boil. Reduce heat and simmer for 3 minutes, stirring occasionally. Take off the heat and mix in the whipping cream. Set aside.
  • Combine 1 cup of cheese blend with sun-dried tomatoes, ricotta, and spinach in a medium bowl.
  • Spread 1 cup of pasta sauce in a 13x9-inch glass baking dish. Fill each pasta shell with 3 tablespoons of ricotta mixture and place them over the sauce. Pour vodka sauce over the filled shells.
  • Cover with foil tightly and bake for 30 minutes until the sauce is bubbling. Uncover and sprinkle with the remaining 1 cup of cheese blend. Bake for an additional 5 minutes until the cheese is melted. Finish by sprinkling with basil.

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