Bill Coulter, CP24's new meteorologist, swears his stuffed spinach and cheese manicotti recipe is impossible to beat. You be the judge:

Serves 4 (double up ingredients for hungry guests)

Ingredients

  • 1 package (8 manicotti shells)
  • 1 container ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup minced onion
  • ¼ cup minced sweet red pepper
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder or 1 teaspoon chopped garlic
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese (divide in half)
  • 6 1/2 cups pasta sauce (2 reg cans/bottles)
  • 1 1/2 cups water

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine ricotta, spinach, onion and egg in mixing bowl. Season with parsley, pepper and garlic powder. Add 1 cup mozzarella and 1/4 cup Parmesan. In a separate mixing bowl, combine pasta sauce and water. Stir.

Spread 1&1/4 cups sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.

Bake in preheated oven for 45 to 55 minutes, or until noodles are cooked to desired softness.