Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 | Manicotti noodles or |
| 24 | Jumbo shells |
| 1 pack | Frozen spinach, drained and chopped |
| ¼ cup | Parmesan cheese |
| ½ teaspoon | Nutmeg |
| 1 | Egg white |
| Salt and pepper | |
| 12 | Roma tomatoes, halved |
| 1 bunch | Scallions, chopped |
| 2 | Cloves garlic, minced |
| ½ | Carrot, chopped |
| ¼ cup | White wine |
| Salt and pepper |
SAUCE
Cook the manicotti noodles and set aside. In a large bowl, combine all ingredients. Using a pastry bag, fill the noodles. Place in a large casserole dish. Sauce: Place all ingredients in saucepan and simmer for 30 ~ 45 minutes. Transfer to blender and blend. Strain the sauce through a fine mesh strainer. Pour the sauce over the manicotti and top with parmesan. Bake at 325 degrees for 45 minutes.
Recipe by: Home and Family 7/15 - 7/19 1996 Posted to MC-Recipe Digest V1 #642 by Dorothy Tapping <ctapping@...> on Jun 11, 1997