Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 16 \N | Jumbo shells or 8 packaged manicotti shells |
| 1 pack | (10-ounce) chopped frozen spinach; thawed |
| 2 \N | Beaten eggs |
| 1 cup | Ricotta cheese |
| 1 cup | Shredded mozzarella cheese; (4 ounces) |
| 1 cup | Shredded cheddar cheese; (4 ounces) |
| ½ cup | Freshly shredded or grated Parmesan cheese |
| \N \N | Sauce |
Cook pasta according to directions. Drain immediately. Rinse in cold water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about ⅓ cup filling into each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F..
oven for about 25 minutes or till heated through.
To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F. oven for about one hour or till heated through.
Recipes from Better Homes and Gardens Great Cooking for Two Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 23, 1997