Food & Cooking Recipes Ingredients Pasta and Grains Spinach Manicotti in Creamy Tomato Sauce 3.6 (41) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 6, 2019 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr 5 mins Servings: 4 Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option. Ingredients 8 manicotti shells (from an 8-ounce package) 1 teaspoon extra-virgin olive oil 1 container (15 ounces) part-skim ricotta cheese 1 cup finely grated Parmesan (2 ounces) 1 teaspoon finely grated lemon zest 1 package (10 ounces) frozen spinach, thawed and squeezed dry 2 cups prepared marinara sauce ¼ teaspoon dried oregano 2 tablespoons heavy cream Coarse salt and ground pepper Directions Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper. Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish. In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving. Cook's Notes For a seafood flavor, use 1/2 pound peeled, deveined shrimp, finely chopped, instead of the spinach. Originally appeared: Everyday Food, December 2010 Rate It PRINT