Manicotti Florentine
Yield
6 servingsPrep
30 minCook
30 minReady
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
pasta, manicotti shells
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
ricotta cheese
|
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
| 177 | ml |
mozzarella cheese
reserved |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
Parmesan cheese
grated. reserved |
|
| 59 | ml |
spinach
thawed, chopped |
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
basil
torn in pieces |
|
| 15 | ml |
parsley leaves
chopped fine |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 751.4 | ml/g |
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 9x13 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.
