Manicotti Florentine Recipe - Cooking Index
Manicotti Florentine Recipe - Cooking Index
| 12 | Manicotti shells | |
| 2 tablespoons | Olive oil | |
| 2 cups | Sorrento ricotta cheese | |
| 2 cups | Sorrento mozzarella - shredded | |
| 3/4 cup | Sor. Mozzarella - reserved | |
| 1/2 cup | Sorrento grated parmesan | |
| 1/4 cup | Sor. Grated parmesan - reserve | |
| 1/4 cup | Chopped frozen spinach - thaw | |
| Drain well | ||
| 1 | Egg - beaten (optional) | |
| 2 tablespoons | Fresh basil - torn in pieces | |
| 1 tablespoon | Fresh parsley - chopped fine | |
| Salt & pepper to taste | ||
| 1 x | Marinara sauce |
Preheat oven to 350F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl - needed to fill 12 shells.
By Manicotti Florentine on FlorManicotti, entine
Source:
PASTA MONDAY TO FRIDAY SHOW #PS6506
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