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 |
Saute 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 saute e to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan. Add remaining saute e to spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.
Source:
Ronzoni
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