Cheese Manicotti Florentine
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Features of Cheese Manicotti Florentine
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Served as main course. Vegetarian dish.
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Region of Cheese Manicotti Florentine
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Italian
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Ingredients for Cheese Manicotti Florentine (Click here for measurement conversion)
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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 cup Spaghetti Sauce
1 Onion
1/2 lb Mushrooms
1/2 lb Spinach
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Method for making Cheese Manicotti Florentine
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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 sautee to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13 x 9 inch baking pan. Add remaining sautee to spaghetti sauce. Cover Manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350 degree F. for 35 minutes.
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Comments
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Serves: 4
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