Cheese Manicotti Florentine Recipe - Cooking Index
Cheese Manicotti Florentine Recipe - Cooking Index
| 16 | Manicotti noodles | |
| 1 lb | Ricotta cheese - or cottage cheese | |
| 1/2 lb | Mozzarella cheese | |
| 1 cup | Parmesan cheese | |
| 2 | Eggs - beaten | |
| 1 tablespoon | Chopped parsley | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | Pepper | |
| 1/8 teaspoon | Nutmeg | |
| 2 cups | Spaghetti sauce | |
| 1 cup | Onion (small) | |
| 1/2 lb | Mushrooms | |
| 1/2 lb | Spinach |
Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of sauteeto mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan. Add remaining sauteeto spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350F for 35 minutes.
This is probably my favorite Italian dish.
Source:
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