Cheese Manicotti Florentinecheese, pasta 16 Manicotti Noodles 1 Pound Ricotta Cheese; or cottage cheese 1/2 Pound Mozzarella Cheese 1 Cup Parmesan Cheese 2 Eggs; beaten 1 Tablespoon Chopped Parsley 1/2 Teaspoon Salt 1/4 Teaspoon Pepper 1/8 Teaspoon Nutmeg 2 Cups Spaghetti Sauce 1 Small Onion 1/2 Pound Mushrooms 1/2 Pound Spinach Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of sautee to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan. Add remaining sautee to spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes. This is probably my favorite Italian dish. |
