Alicia’s Manicotti

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From the kitchen of:Alicia Wingren
8oz (by weight) Mozzarella cheese, grated
2oz (by weight) Parmesan, grated
2 egg yolks
1 (15 oz.) ctn. Ricotta cheese
1 1lb pkg. baby spinach, sautéed, and drained
Kosher salt, ground black pepper (to taste)
2, 7oz pkg. gluten free manicotti, I used Jovial
Fresh basil (optional)
1 28 oz jar spaghetti sauce, I prefer Rao’s marinara

Preheat oven 375°F.

Combine yolks and spinach in a food processor, turn out into a medium bowl and stir in cheeses. Add salt and pepper to taste. Cook pasta according to package directions. If using jovial, boil for 4 minutes, drain, spread out so they don’t stick together. Spread just enough sauce into a 13x9 inch baking dish to coat. Load cheese filling into a pastry bag. Using pastry bag carefully fill manicotti pasta trying not to overfill. Place stuffed pasta in one layer in the baking dish. Pour sauce over shells. Top with chopped fresh basil and a little dusting of cheese.

Cover and bake at 375ºF. for 40 minutes. Uncover, bake an additional 10 minutes or until cheese has browned.