Manicotti florentine

Yield: 4 servings

Measure Ingredient
12 \N 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 \N Egg, beaten
2 tablespoons Fresh basil, torn in pieces
1 tablespoon Fresh parsley, chopped fine
\N \N Salt to taste
\N \N Pepper to taste
1 can Marinara sauce (26 oz)

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

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