Tomato and Basil Topped Spinach & Ricotta Manicotti

Tomato and Basil Topped Spinach & Ricotta Manicotti 30 minutes - 2 servings


1 Jar Sacla Tomato and Basil Sauce
2 Cups Ricotta
½ Cup Finely Chopped Spinach (60g)
½ Cup Finely Chopped Basil Leaves (60g)
1 Egg
2 Cloves Garlic Grated or Minced
¼ Teaspoon Red Pepper Flakes
½ Teaspoon Salt
1 Cup Grated Romano or Parmesan Cheese (4oz)
6 Manicotti sleeves
3 Mozzarella Cheese Sticks Cut in Half Lengthways
½ Cup Shredded Mozzarella Garnish


  1. Bring a pot of water to a boil and cook the manicotti sleeves for 9 Minutes. Once Cooked, strain off the water and set aside to cool.
  2. In a bowl, create the filling by combining the ricotta cheese, spinach, basil, egg, garlic, red pepper flakes, and parmesan cheese. Season with salt.
  3. Slide one half of a mozzarella stick into each of the manicotti sleeves.
  4. Use a Ziplock or piping bag to completely fill each of the manicotti sleeves.
  5. Using an oven safe baking dish, large enough to hold all 6 of the prepared manicotti, coat the bottom of the dish with a thin layer of tomato sauce.
  6. Place the manicotti in the baking dish, top with tomato sauce, and garnish with mozzarella.
  7. Bake in an oven at 350 degrees for 20 Minutes, or until the tomato sauce begins to boil.
  8. Serve warm.