Hazelnut manicotti
8 Manicotti
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Packaged manicotti | |
| 1 | cup | Coarsely chopped hazelnuts (roasted) Oregon hazelnuts |
| 1 | pack | Frozen chopped spinach thawed and drained well |
| ½ | cup | Cottage cheese |
| ½ | cup | Green onions, sliced |
| 1 | teaspoon | Garlic salt |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Pepper |
| 2 | Eggs; slightly beaten | |
| 3 | cups | Spaghetti sauce |
Directions
Precook manicotti in boiling water until partially softened (about 5 minutes), drain. Mix hazelnuts, spinach, cottage cheese, onions, seasonings and eggs; fill manicotti. Cover bottom of a 2-quart baking dish with one cup spaghetti sauce. Arrange filled manicotti in a single layer in baking dish, allowing space between each for expansion during cooking. Cover with remaining sauce. Cover dish and bake at 375 for 40-45 minutes. Allow 1 or 2 per person.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board