Tuesday, August 4, 2009
My friend Jill's Manicotti is one of our family favorites. I made it last Sunday for dinner. I made a pan of Jill's version and then made a pan of Spinach Manicotti using Jill's filling and the sauce of the spinach enchiladas I posted right before this post. They were super good.
CHEESE FILLED MANICOTTI
1 pkg. Manicotti (8 oz)
15 oz ricotta or cottage cheese
2 cups shredded mozzarella cheese
1 T dried parsley
1/4 t. salt
1/4 t. pepper
1/8 t. nutmeg
2 cups Spaghetti Sauce
Prepare pasta by package directions and rinse with cold water.
In a large bowl:
Mix Ricotta and 1 1/2 c. mozzarella, 1/4 c parmesan cheese, egg, parsley, salt and pepper and nutmeg.
Spoon mixture into manicotti shells. Put a little of the spaghetti sauce in bottom of 9 by 13 inch pan, and then place each filled shell over sauce. Pour remaining sauce over shells, and remaining mozzarella cheese, and parmesan.
Bake 350 for 35 minutes uncovered. Makes 4 servings.
I tablespoon butter 1/2 Small onion, minced
1/2 pound mushrooms, finely chopped 1/4 CUP white wine (apple juice)
1 tablespoon seasoned salt 1 tablespoon chicken bouillon
I tablespoon garlic powder
8 ounces fresh spinach, washed and drained
I cup heavy cream
To make sauce: Heat butter in a large skillet, add onion and mush, rooms and sauté until softened. Add wine and cook until liquid has been absorbed, about 2 'minutes more. Meanwhile, in a blender, add the water, seasoned salt, chicken base and garlic powder and blend. Add spinach, a little at a time, and blend until mixture is smooth. Add pursed spinach mixture to skillet and stir to combine. Add heavy cream and bring mixture to a boil; simmer briefly until desired consistency is attained.
Posted by Kerstin at 3:27 PM