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Manicotti Florentine

Type: Cheese, Eggs
Courses: Main Course, Vegetarian
Serves: 6 people

Recipe Ingredients

12   Manicotti shells
2 tablespoons 30mlOlive oil
2 cups 292g / 10ozSorrento ricotta cheese
2 cups 474mlSorrento mozzarella - shredded
3/4 cup 177mlSor. Mozzarella - reserved
1/2 cup 118mlSorrento grated parmesan
1/4 cup 59mlSor. Grated parmesan - reserve
1/4 cup 36g / 1.3ozChopped frozen spinach - thaw
  Drain well
1   Egg - beaten (optional)
2 tablespoons 30mlFresh basil - torn in pieces
1 tablespoon 15mlFresh parsley - chopped fine
  Salt & pepper to taste
1   Marinara sauce

Recipe 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.

By Manicotti Florentine on FlorManicotti, entine



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