Pasta Sauce, Tomato Basil

Hands On: 20 minutes

Total: 1 hour 45 minutes

Makes: 7 servings

1 container (15 oz) ricotta cheese

1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry

2 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

2 tsp Italian seasoning

1/4 tsp ground black pepper

1 pkg (8 oz) dry manicotti shells, uncooked

1 can (24 oz) Hunt's® Tomato Basil Pasta Sauce, divided 

PAM® Original No-Stick Cooking Spray

1 cup water

PREHEAT oven to 375°F. Stir together ricotta cheese, spinach, 1 cup mozzarella cheese, Parmesan cheese, Italian seasoning and pepper. Fill each uncooked shell with 3 Tbsp cheese mixture.

POUR half of sauce in bottom of sprayed 13x9-inch baking dish. Arrange filled shells in single layer over sauce; pour remaining sauce over top. Pour water into corner of dish. Sprinkle remaining mozzarella cheese over sauce. Cover tightly with foil sprayed with PAM.

BAKE 1 hour 15 minutes or until pasta is tender. Let stand, covered, 10 minutes before serving.