Ingredients
For Sauce:
2 cans whole Roma tomatoes
5 gloves garlic
2 medium onions
1 tablespoon crushed chili flakes
salt and pepper to taste
For Pasta:
1 bag fresh spinach, chopped
1 container light ricotta cheese
1 cup light sour cream
1 egg
1 cup shredded cheddar cheese
1/2 teaspoon salt
4 cloves garlic
I box ready to bake Manicotti shells
For topping:
1/2 cup shredded cheddar cheese
Preparation
To make sauce. In medium sauce pan, saute onions in olive oil until they become soft and transulent(about 4 minutes). Add garlic and saute 1 minute. Add tomatoes, breaking up tomotoes with spoon. Add chili flakes, salt and pepper to taste. Bring to a boil, then reduce heat and let simmer for 20 minutes on low level.
In the meantime, stir together spinach through to garlic until fully incorporated. Stuff manicotti shells with mixture and place in a 9 x 13 inch baking dish in a single layer. Pour tomato sauce over all the shells, making sure to cover them all completely. Sprinkle shredded cheddar cheese on top. Bake for 45 minute at 400F. Enjoy!
