Tuesday, April 22, 2014

Spinach and Cheese Stuffed Manicotti

Spinach and Cheese Stuffed Manicotti
1 lb fresh spinach
12-14 manicotti shells
3 c marinara sauce
15 oz ricotta cheese
1 c Mozzarella cheese
1 c Parmesan cheese, separated
2 eggs
1/2 t salt
pepper, to taste
pinch of nutmeg

1. Bring a large pot of salted water to a boil over high heat; boil spinach, uncovered, until tender, about 3-4 minutes.
2. Remove spinach with a slotted spoon and rinse with cold water until no longer hot. Drain and squeeze the excess water, and chop finely.
3. Bring water back up to boil and cook the manicotti shells until al dente.
4. Preheat oven to 350* and cover the bottom of a 9x13 pan with a thin layer of marinara sauce.
5. In a medium bowl, mix the ricotta, Mozzarella, 1/3 cup of Parmesan, and eggs with the spinach; season with salt, pepper, and nutmeg.
6. Make your own piping bag by placing the cheese mixture in a gallon-sized ziploc and cutting off one of the bottom corners. Pipe the mixture in to each of the manicotti shells and place in pan.
7. Pour remaining marinara sauce over pasta and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

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