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