Cook manicotti or shells until almost done. Meaning the pasta should still
be a little hard. Drain and cool. In a bowl, mix ricotta cheese, spinach,
egg white with half of tje package mozzarella cheese. Mixture should be a
little thick -- not runny. If runny, add more mozzarella cheese. Add about
3 tablespoons of pasta sauce to mixture and whatever herbs you prefer...
basil, oregano, parsley, etc.
When manicotti is cool, stuff with mixture and place in a baking pan. Top
with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake
for about 30 minutes at 350 degrees or until cheese is fully melted on top.
This freezes well. I generally make this the night before and refrigerate
it for the next day. Yum!
From: "Berger, Jennifer N." <Berger@courier4.aero.org> converted to MM
by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA WEBSTER
<DONNA@WEBSTER.DEMON.CO.UK> On TUE, 14 NOV 1995 124228 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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