Manicotti Fillingcheese, italian 1 lb container whole or skim 1 milk ricotta cheese 1 oz chunk whole-milk mozzarella 1 cheese, shredded 1 oz pkg. frozen chopped spinach 1 thawed and squeezed as dry 1 as possible 1/2 cup fresh grated parmesan cheese 4 large eggs, slightly beaten 1/2 cup fresh snipped parsley 1/2 cup scallions sliced thin 1 teaspoon salt 1 freshly ground pepper to 1 taste Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING Saute scallions in 2 tablespoons olive oil in a small frying pan for about 5 minutes (if desired, you can use them uncooked as well). Meanwhile, in a large bowl whisk eggs slightly. Add remaining ingredients to bowl, including scallions, stirring to mix with a large heavy spoon. NOTE: When adding spinach, try to break it up as you add it, mixing will be much easier. Cook pre-packaged Manicotti shells following package directions, only UNDERcook them by about 2 minutes. (Undercooking will make them less likely to break, and they will absorb any excess moisture released by the cheeses during baking.) Stuff manicotti carefully with filling. Place a little bit of sauce in bottom of baking dish, and place manicotti side by side in one layer in baking dish. Spoon sauce over, sprinkle with a little additional Parmesan cheese. Cover and bake at 325 degrees for 30 minutes, uncover and bake 10 minutes more until bubbly. |
