Ingredients
1
box (8 oz) uncooked manicotti pasta shells (14 shells)
2
jars (25.5 oz each) Muir Glen™ organic garden vegetable pasta sauce
1/4
cup vodka
1/2
cup whipping cream
2
cups shredded Italian cheese blend (8 oz)
1/2
cup sun-dried tomatoes in oil, drained, chopped
1
container (15 oz) ricotta cheese
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2
tablespoons julienne-cut fresh basil leaves
Preparation
Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.
