| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 16 |
|
Jumbo shells or 8 packaged manicotti shells |
| 1 |
pk |
(10-ounce) chopped frozen spinach; thawed |
| 2 |
|
Beaten eggs |
| 1 |
c |
Ricotta cheese |
| 1 |
c |
Shredded mozzarella cheese; (4 ounces) |
| 1 |
c |
Shredded cheddar cheese; (4 ounces) |
| 1/2 |
c |
Freshly shredded or grated Parmesan cheese |
|
|
Sauce |
INSTRUCTIONS
Cook pasta according to directions. Drain immediately. Rinse in cold water;
drain well. Meanwhile, drain thawed spinach well, pressing out excess
liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar
cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3
tablespoons filling into each jumbo shell or about 1/3 cup filling into
each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each
of 4 individual casseroles. Top with sauce; sprinkle with remaining
Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F..
oven for about 25 minutes or till heated through.
To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve,
bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F. oven for
about one hour or till heated through.
Recipes from Better Homes and Gardens Great Cooking for Two
Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec
23, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”