Yield: 1 Servings
Measure | Ingredient |
---|---|
16 \N | Manicotti Noodles |
1 pounds | Ricotta Cheese -- or cottage |
\N \N | Cheese |
½ pounds | Mozzarella Cheese |
1 cup | Parmesan Cheese |
2 \N | 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 |
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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