Source: Betty Crocker Ultimate Holiday Cookbook
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Makes: 7 servings
Prep Time: 25 minutes
Total Time: 1 hour
Calories per serving: 420 calories
Ingredients:
1 box (8 oz) manicotti pasta shells (14 shells)
2 jars (25.5 oz each) 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 tbs thinly sliced fresh basil leaves
Instructions:
1. Heat oven to 375 degrees. Cook pasta shells as directed on box. Rinse with cold water to cool; drain.
2. Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
3. In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta cheese and spinach.
4. In ungreased 13X9 (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (reserve remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka sauce over filled shells.
5. Cover tightly with foil; bake 30 minutes or until sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.
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| Spinach Manicotti with Vodka Blush Sauce |
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