Spanakopita (Spinach, Ricotta + Feta Stuffed) Manicotti

So this recipe was originally for stuffed shells, but the store was all out, so I used manicotti shells instead. I found this recipe online (tweaked it a little bit) but it is no longer available for free so I will write the recipe here.

Ingredients:

•Kosher salt (I used table salt)
•8oz box of manicotti shells (14 shells)
•2 tsps extra virgin olive oil
•1 bunch of scallions, thinly sliced
•4 cloves of garlic, minced (1 2/3 tsps)
•3 packages thawed frozen spinach
•1/2 cup fresh parsley, finely chopped
•1/2 cup fresh dill, finely chopped (I DID NOT ADD THIS!!)
•2 eggs, beaten
•1 1/2 cups whole milk ricotta cheese
•6oz feta cheese, crumbled
•ground pepper
•1 24oz jar of marinara
•1/3 cup shredded mozzarella cheese

Directions:

1) Preheat oven to 375. Boil salted water, cook pasta until al dente according to package. (I cooked mine for 7 minutes) Drain.

2) In a large skillet over medium-high heat, heat oil. Add scallions and garlic and cook until softened, 3-4 minutes. Add spinach, parsley and dill (I didn’t add dill) and cook until wilted, 2 minutes. Let cool slightly then transfer spinach mixture to a large bowl.

3) Add eggs, ricotta and feta to spinach mixture and stir until combined. Season with salt and pepper.

4) Pour marinara into a 9×13 dish (I used 10×14) and spread into an even layer. Stuff cooked noodles with spinach mixture and nestle into baking dish. Sprinkle with mozzarella.

5) Bake until sauce is bubbling and cheese is melted, 25-30 minutes. Spoon sauce over shells and serve.

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