Yield: 4 servings
|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|
|\N \N||Freshly ground pepper to|
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.