- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
| 8 | ounces | pasta, manicotti shells | |
| 10 | ounces | spinach, frozen | thawed and drained |
| 1/2 | cup | onion | chopped |
| 2 | tablespoons | chicken bouillon | instant |
| 1 | large | garlic clove | minced |
| 1/4 | teaspoon | thyme | |
| 2 | cups | ricotta cheese | or small curd cottage cheese |
| 2 | large | eggs | beaten |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/2 | teaspoon | oregano | |
| 6 | ounces | mushrooms | fresh, sliced, sauteed |
| 15 | ounces | tomato sauce | |
| 1 | x | mozzarella cheese | shredded |
| Alternate meat filling | |||
| 1 1/2 | pounds | ground beef | |
| 1 | each | egg | beaten |
| 1/2 | pound | mozzarella cheese | diced |
| 3 | slices | bread | moist, torn into small pieces |
| 1/2 | cup | milk | |
| 1 | large | garlic clove | minced |
| 1/4 | teaspoon | thyme | |
| 1/2 | teaspoon | oregano | |
Cook manicotti; drain.
Mix onion, spinach, bouillon, garlic, thyme, Ricotta, eggs, Parmesan cheese, oregano and 1/2 the mushrooms.
Fill manicotti shells with spinach mixture.
Arrange in greased 9x13 inch baking dish.
Pour tomato sauce and remaining mushrooms over manicotti.
Sprinkle with oregano; cover with Mozzarella.
Cover and cook at 350 degrees F until hot and bubbly, about 25 minutes.
Alternate Filling: Brown meat in skillet; drain.
Mix with all other ingredients.
Stuff manicotti with meat mixture.
Proceed as in first recipe.
| % Daily Value* | |
| Total Fat 54.0g | 84% |
| Saturated Fat 26.0g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 385mg | 128% |
| Sodium 1382mg | 58% |
| Total Carbohydrate 28.0g | 9% |
| Dietary Fiber 4.0g | 15% |
| Sugars 10.0g | |
| Protein 78.0g | 157% |
| Vitamin A | 92% | Vitamin C | 29% | |
| Calcium | 96% | Iron | 44% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
Very yummy and tangy. Could use some more spice, perhaps some chili powder or some green chilis ground in the blender with the rest of it? Eli Hamlin
Add your comment