| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Vegetarian, Main dish, Cheese | 6 | Servings |
INGREDIENTS
| 12 | Manicotti shells | |
| 2 | tb | Olive oil |
| 2 | c | Sorrento Ricotta Cheese |
| 2 | c | Sorrento Mozzarella,shredded |
| 3/4 | c | Sor. Mozzarella, reserved |
| 1/2 | c | Sorrento Grated Parmesan |
| 1/4 | c | Sor. Grated Parmesan,reserve |
| 1/4 | c | Chopped frozen spinach, thaw and drain well |
| 1 | Egg, beaten (Optional) | |
| 2 | tb | Fresh basil, torn in pieces |
| 1 | tb | Fresh Parsley, chopped fine |
| Salt & Pepper to taste | ||
| 26 | oz | Jar Marinara Sauce |
INSTRUCTIONS
Preheat oven to 350F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl - needed to fill 12 shells. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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