Ingredients
5 oz pkg crepes (Ingles produce, each pack contains 10 crepes)
32 oz container ricotta cheese
3 cups shredded Italian blend cheese, divided
16 oz frozen chopped spinach, thawed and squeezed dry
½ cup Parmesan cheese, grated
2 large eggs
2 tsp garlic, minced
1 tsp kosher salt
1 tsp red pepper flakes
2 cups marinara sauce, divided
Directions
1
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with non-stick spray.
2
In a large bowl, combine the ricotta, 2 cups Italian blend cheese, spinach, Parmesan, eggs, garlic, salt, and red pepper flakes.
3
Pour 1 cup marinara sauce in the bottom of the baking dish.
4
Spoon a heaping ½ cup of filling onto a crepe, forming it into a log, then roll up without folding in the sides. Place the manicotti in the prepared pan, seam side down. Repeat with remaining crepes.
5
Top with 1 cup sauce down the middle of the manicotti, then sprinkle with 1 cup Italian blend cheese.
6
Cover the pan with foil and bake for 25 minutes, or until hot, bubbling, and the cheese is melted.
7
Cool slightly and serve with salad and garlic bread.
