Manicotti filling

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.

Similar recipes