Cheese manicotti florentine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Manicotti Noodles | |
| 1 | pounds | Ricotta Cheese -- or cottage |
| Cheese | ||
| ½ | pounds | Mozzarella Cheese |
| 1 | cup | Parmesan Cheese |
| 2 | Eggs -- beaten | |
| 1 | tablespoon | Chopped Parsley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Nutmeg |
| 2 | cups | Spaghetti Sauce |
| 1 | small | Onion |
| ½ | pounds | Mushrooms |
| ½ | pounds | Spinach |
Directions
Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, ¾ cup of the Parmesan, eggs, parsley, spices. Add spinach and ¾ of sautee to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan.
Add remaining sautee to spaghetti sauce. Cover manicotti with sauce.
Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.
This is probably my favorite Italian dish.
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