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Cheese Manicotti Florentine

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Submitted by cristy

YIELD

servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

16 16
1 453.6
POUND G RICOTTA CHEESE
or cottage cheese
½ 226.8
1 237
2 2
LARGE LARGE EGGS
beaten
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML NUTMEG
2 473
CUPS ML SPAGHETTI SAUCE
1 1
SMALL SMALL ONIONS
½ 226.8
POUND G MUSHROOMS
½ 226.8
POUND G SPINACH

Directions

Sauté chopped onions and mushrooms until tender.

Steam chopped spinach until wilted (or use thawed frozen spinach).

Combine ricotta, mozzarella, ¾ cup of the Parmesan, eggs, parsley, spices.

Add spinach and ¾ of sauté to mixture.

Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13×9 inch baking pan.

Add remaining sauté to spaghetti sauce.

Cover manicotti with sauce.

Sprinkle with remaining Parmesan.

Bake at 350℉ (180℃) F for 35 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 478g (16.9 oz)
Amount per Serving
Calories 654 55% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 1245mg 52%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 24%
Sugars g
Protein 90g
Vitamin A 143% Vitamin C 56%
Calcium 107% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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