Cheese Manicotti Florentine
Yield
servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
pasta, manicotti shells
|
*
|
| 1 | pound |
ricotta cheese
or cottage cheese |
|
| ½ | pound |
mozzarella cheese
|
|
| 1 | cup |
Parmesan cheese
|
|
| 2 | large |
eggs
beaten |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 2 | cups |
spaghetti sauce
|
|
| 1 | small |
onions
|
|
| ½ | pound |
mushrooms
|
|
| ½ | pound |
spinach
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
pasta, manicotti shells
|
*
|
| 453.6 | g |
ricotta cheese
or cottage cheese |
|
| 226.8 | g |
mozzarella cheese
|
|
| 237 | ml |
Parmesan cheese
|
|
| 2 | large |
eggs
beaten |
|
| 15 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
nutmeg
|
|
| 473 | ml |
spaghetti sauce
|
|
| 1 | small |
onions
|
|
| 226.8 | g |
mushrooms
|
|
| 226.8 | 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 13x9 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.
