CHEESE MANICOTTI FLORENTINE

      Title: CHEESE MANICOTTI FLORENTINE
  Categories: Cheese, Italian, Pasta
       Yield: 1 Servings
  
      16    Manicotti Noodles
       1 lb Ricotta Cheese -- or cottage
            Cheese
     1/2 lb Mozzarella Cheese
       1 c  Parmesan Cheese
       2    Eggs -- beaten
       1 tb Chopped Parsley
     1/2 ts Salt
     1/4 ts Pepper
     1/8 ts Nutmeg
       2 c  Spaghetti Sauce
       1 sm Onion
     1/2 lb Mushrooms
     1/2 lb 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]