Emily Madden from H-E-B Cooking Connection shares a recipe for spinach and pancetta manicotti that's great for when the temperatures outside get a little chilly.
The recipe is as follows:
1 jar Orti de Calabria Amatriciana Sauce
1 pint ricotta cheese
8 oz HEB Italian Blend Fancy Cheese
2 eggs, beaten
8 oz manicotti pasta
1 Tbsp Adams Reserve Italian Seasoning
1 tsp garlic powder
5 oz bag HEB Organics Baby Spinach
6 oz pancetta, small dice
-Cook shells in boiling water for about 6 minutes. They should be almost done but not cooked completely. Rinse well with cold water.
-In the mean time, in a medium pot of boiling water place spinach for 1-2 minutes, no more. Drain and squeeze the excess water from the spinach. Try and get as much water out as possible.
-In bowl combine the cheeses, eggs, seasonings, spinach, and pancetta. Mix well. Place mixture in a ziplock bag and cut a hole in the corner just smaller than the pasta shell opening.
-Fill each shell with about 3 Tbsp of the filling mixture. Try not to over stuff.
-In baking dish pour about half the jar of sauce. Placed stuffed shells in dish and top with remaining sauce.
-Bake in a preheated 350* oven for 40-45 minutes. Serve with a salad and garlic bread!