Manicotti Florentine

Submitted by pradon

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

Ingredients

12

EACH PASTA, MANICOTTI SHELLS *

2

TABLESPOONS OLIVE OIL

2

CUPS RICOTTA CHEESE

2

CUPS MOZZARELLA CHEESE
shredded *

¾

CUP MOZZARELLA CHEESE
reserved *

½

CUP PARMESAN CHEESE
grated

¼

CUP PARMESAN CHEESE
grated. reserved

¼

CUP SPINACH
thawed, chopped

1

EACH EGGS
beaten

2

TABLESPOONS BASIL
torn in pieces

1

TABLESPOON PARSLEY LEAVES
chopped fine

1

X SALT AND BLACK PEPPER
to taste *

26

OUNCES MARINARA SAUCE

Directions

Preheat oven to 350℉ (180℃).

Cook noodles according to directions.

Drain, transfer to pan of cold water.

Add 2 tablespoon olive oil to prevent sticking.

Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well.

Pour 2 cups marinara sauce in a 9×13 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 to 20 minutes uncovered.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 134g (4.7 oz)

Amount per Serving

Calories 255 62% of calories from fat

% Daily Value *

Total Fat 18g 27%

Saturated Fat 8g 40%

Trans Fat 0g

Cholesterol 71mg 24%

Sodium 630mg 26%

Total Carbohydrate 3g 3%

Dietary Fiber 0g 1%

Sugars g

Protein 30g

Vitamin A 19% • Vitamin C 6%

Calcium 35% • Iron 6%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb