Tuesday, August 4, 2009

Spinach Manicotti

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.


Jill Sampson

1 pkg. Manicotti (8 oz)

15 oz ricotta or cottage cheese

2 cups shredded mozzarella cheese

1 egg

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.

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