| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Cheese | 4 | Servings |
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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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