Manicotti florentine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Manicotti shells | |
| 2 | tablespoons | Olive oil |
| 1 | cup | Precious(r) Ricotta Cheese |
| 2½ | cup | Precious(r) Mozzarella Cheese (Shredded) |
| ¾ | cup | Precious(r) Grated Parmesan Cheese |
| ¼ | cup | Chopped frozen spinach (thaw and drain well) |
| 1 | Egg, beaten | |
| 2 | tablespoons | Fresh basil, torn in pieces |
| 1 | tablespoon | Fresh parsley, chopped fine |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | can | Marinara sauce (26 oz) |
Directions
Preheat oven to 350'F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 tablespoons olive oil to prevent sticking. Reserve ¾ cup mozzarella and ¼ cup parmesan. Combine remaining ingredients except marinara and mix well. Pour 2 cups marinara in 9x13 pan. Pat excess water from shells, fill with cheese, spinach mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered.
Serves 4 as an entree or 8 as an appetizer.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95