Serves 7

  • 1 (15-ounce) container part-skim ricotta cheese (I like Polly-O)
  • 2 cups shredded part-skim mozzarella cheese
  • 1/4 cup freshly grated Pecorino Romano cheese (I like Locatelli)
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess moisture
  • 2 Tbsp. minced fresh parsley, plus more for garnish
  • 1 large egg, lightly beaten
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper
  • 14 manicotti shells (8 ounces) (I like Barilla)
  • 4 cups store-bought marinara sauce

    In a medium bowl, combine the ricotta, 1 cup of the mozzarella, the pecorino, spinach, parsley, egg, salt and pepper to taste. Transfer to a piping bag (or gallon-size zip-top plastic bag), cut a 1/2-inch piece off the end of the bag (or the corner of the plastic bag) and pipe the filling into the uncooked manicotti shells (about 1/4 cup per shell).

    Spread 3/4 cup of the marinara sauce over the bottom of a 6-quart oval slow cooker. Arrange 7 stuffed manicotti shells in the sauce, and then stack the remaining 7 shells on top in a second layer. Cover with enough sauce to fully submerge all the pasta.

    Cover and cook on low for 4 hours, until the pasta is tender. Add the remaining 1 cup mozzarella, cover and cook until the cheese is melted, about 15 minutes. Divide among 7 plates, garnish with the parsley, and serve hot.

    To make this in the oven, spread 1 cup of the sauce in a greased 9 x 13-inch baking dish. Arrange the stuffed manicotti shells in a single layer over the sauce. Top with the remaining sauce. Cover and bake at 375° until the pasta is tender, 55 to 60 minutes. Uncover the dish and sprinkle the remaining mozzarella over the top. Cover and bake until the cheese is melted, 5 more minutes.

    Reprinted from Skinnytaste One & Done. Copyright © 2018 by Gina Homolka. Photographs copyright © 2018 by Eva Kolenko. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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