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Manicotti Filling



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Manicotti Filling

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.


Ingredients:

1 lb Container whole or skim
Milk ricotta cheese
1 oz Chunk whole-milk mozzarella
Cheese, shredded
1 oz Pkg. frozen chopped spinach
Thawed and squeezed as dry
As possible
1/2 c Fresh grated Parmesan cheese
4 lg Eggs, slightly beaten
1/2 c Fresh snipped parsley
1/2 c Scallions sliced thin
1 ts Salt
Freshly ground pepper to
Taste

Serves:

4 Servings
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