Spinach and Triple-Cheese Stuffed Manicotti
Rated
4.8
from
11
votes
Prep Time
30M
Total Time
1H15M
Servings
Makes 6 servings.
What You Need
12 manicotti shells, uncooked
4 slices OSCAR MAYER Bacon , chopped
1 onion , chopped
2 cloves garlic , minced
1 lb. extra-lean ground beef
1 pkg. (8 oz. ) PHILADELPHIA Neufchatel Cheese , softened
1 pkg. (10 oz.) frozen chopped spinach , thawed, squeezed dry
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 tsp. <u>each</u> dried basil and oregano leaves
1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
1/2 cup water
1/2 cup POLLY-O Shaved Parmesan Cheese
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Instructions
1. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs.
2. Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to pasta sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil.
3. Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.
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