Stuffed Spinach and Shrimp Manicotti

Recipe: Spinach and Shrimp Manicotti

1 (15 ounce) container ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1 pound small Shrimp (chopped)

½ cup minced onion

1/2 cup diced celery

1/2 cup diced bell pepper

1 package cream cheese (softened)

1 cup shredded Italian cheese (divided) save some for topping

1 large egg

2 teaspoons minced fresh parsley

½ teaspoon pepper

¼ teaspoon garlic powder
1 teaspoon Creole seasoning
1/8 teaspoon Italian seasoning
1/8 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon thyme
1 pinch cayenne pepper

1 ½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

1 (8 ounce) package manicotti shells

2 (26 ounce) jars spaghetti sauce or you can make homemade if you have the time

1 ½ cups water

2 tablespoons olive oil

1 bayleaf

Preheat the oven to 400 degrees

In a pan heat olive oil, saute’ holy trinity for 3-5 minutes the add shrimp cook for 5 more minutes then add in spinach continue sautéing until the spinach is wilted add creole seasoning and all the herbs mix well. Turn off let cool down then , Mix ricotta, egg, parsley, pepper, and garlic powder together in a large bowl. Stir in 1 cup mozzarella, cream cheese, Italian cheese, and 1/4 cup Parmesan. Now add the cooled down spinach and shrimp mixture.

Stuff mixture into uncooked manicotti shells.

Stir spaghetti sauce and water together in a bowl. Spread 1 cup sauce over the bottom of a 9×13-inch baking dish. Arrange stuffed manicotti in a single layer in the dish. Cover with remaining sauce, then sprinkle with remaining mozzarella and Parmesan.

Bake in the preheated oven until shells are tender yet firm to the bite, 30 to 35 minutes.

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