Ingredients:
1 1/2 cups spinach and artichoke dip
8 oz ricotta cheese
6 oz can tomato sauce
2 slices of bacon
1/2 onion, finely chopped
4 cloves of garlic, finely chopped
1/2 shredded mozzarella cheese
4 tablespoons parmesan cheese
10 manicotti shells
1 cup milk
2 tablespoons flour
salt
pepper
Directions:
Preheat oven to 400 degrees.
Begin boiling a pot of water for the pasta. Once water has boiled, put in manicotti shells and cook for 7-8 minutes. Drain well and lay on a baking sheet to cool.
Heat a medium sauce pan and brown the bacon. The bacon will release all of its fat. Then add the onion and the garlic cloves. Stir and cook until the onions are translucent and the garlic begins to turn brown. Add the can of tomato sauce and stir. Allow tomato sauce to boil and cook for about 5 minutes.
In a medium bowl but the 1 1/2 cups spinach and artichoke dip and mix with the ricotta cheese. Add 2 tablespoons of parmesan cheese and 1/4 cup mozzarella cheese.
To the sauce add 3/4 cup of milk and stir. In a cup stir the remaining 1/4 cup milk with 2 tablespoons of flour until the flour has dissolved. Stir the milk and flour mixture into the sauce. Add the other 2 tablespoons of parmesan cheese. Allow sauce to boil and thicken, about 5-6 minutes.
Grease the bottom of a baking dish and cover the bottom with a thin layer of the sauce. Stuff each manicotti shell with the spinach, artichoke, and ricotta cheese filling. Place them in the pan and top with the remaining sauce. Sprinkle the remaining 1/4 cup of mozzarella cheese on top.
Bake in the oven for 30-35 minutes or until the top has become golden brown. Enjoy!
