Cheese Manicotti Florentine


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

How to prepare

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 13×9 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.

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