Manicotti Florentine

Recipe Ingredients

12		Manicotti shells
2 tablespoons	30ml	Olive oil
2 cups	292g / 10oz	Sorrento ricotta cheese
2 cups	474ml	Sorrento mozzarella - shredded
3/4 cup	177ml	Sor. Mozzarella - reserved
1/2 cup	118ml	Sorrento grated parmesan
1/4 cup	59ml	Sor. Grated parmesan - reserve
1/4 cup	36g / 1.3oz	Chopped frozen spinach - thaw
		Drain well
1		Egg - beaten (optional)
2 tablespoons	30ml	Fresh basil - torn in pieces
1 tablespoon	15ml	Fresh 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

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6506

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