Manicotti Florentine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12: Manicotti shells,
2 tbsp: Olive oil,
2 cup: Sorrento Ricotta Cheese,
2 cup: Sorrento Mozzarella, shredded
3/4 cup: Sor. Mozzarella, reserved
1/2 cup: Sorrento Grated Parmesan,
1/4 cup: Sor. Grated Parmesan, reserve
1/4 cup: Chopped frozen spinach, thaw and drain well
1: Egg, beaten, Optional
2 tbsp: Fresh basil, torn in pieces
1 tbsp: Fresh Parsley, chopped fine
Salt & Pepper to taste,
26 ounce: Jar Marinara Sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp