Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Container whole or skim |
| \N \N | Milk ricotta cheese |
| 1 ounce | Chunk whole-milk mozzarella |
| \N \N | Cheese, shredded |
| 1 ounce | Pkg. frozen chopped spinach |
| \N \N | Thawed and squeezed as dry |
| \N \N | As possible |
| ½ cup | Fresh grated Parmesan cheese |
| 4 larges | Eggs, slightly beaten |
| ½ cup | Fresh snipped parsley |
| ½ cup | Scallions sliced thin |
| 1 teaspoon | Salt |
| \N \N | Freshly ground pepper to |
| \N \N | Taste |
Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING Saute scallions in 2 tablespoons olive oil in a small frying pan for about 5 minutes (if desired, you can use them uncooked as well).
Meanwhile, in a large bowl whisk eggs slightly. Add remaining ingredients to bowl, including scallions, stirring to mix with a large heavy spoon. NOTE: When adding spinach, try to break it up as you add it, mixing will be much easier.
Cook pre-packaged Manicotti shells following package directions, only UNDERcook them by about 2 minutes. (Undercooking will make them less likely to break, and they will absorb any excess moisture released by the cheeses during baking.)
Stuff manicotti carefully with filling. Place a little bit of sauce in bottom of baking dish, and place manicotti side by side in one layer in baking dish. Spoon sauce over, sprinkle with a little additional Parmesan cheese. Cover and bake at 325 degrees for 30 minutes, uncover and bake 10 minutes more until bubbly.