Manicotti with Spinach and Ricotta (using eggless pasta)

How to Prepare

1. Preheat oven to 375°F (190°C).
2. Cook eggless manicotti shells in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside.
3. In a large mixing bowl, combine ricotta cheese, chopped spinach
4. Parmesan cheese, garlic, salt, pepper, and Italian seasoning. Mix well.
5. Fill each manicotti shell with the ricotta-spinach mixture using a spoon or piping bag.
6. Spread a thin layer of marinara sauce on the bottom of a large baking dish.
7. Arrange the filled manicotti shells in the baking dish in a single layer.
8. Pour the remaining marinara sauce over the manicotti, ensuring they are fully covered.
9. Sprinkle shredded mozzarella cheese on top.
10. Cover the dish with aluminum foil and bake for 30 minutes.
11. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
12. Let it cool for 5 minutes before serving.