Here you will find the food we love and the food we love to eat. Some is healthy, some is not, some is gluten free (Celiac member in our family), some is gluten-ous! Find me on Pinterest: http://www.pinterest.com/kerstinb/ Find me on Instagram @kitchenofkerstin
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.
CHEESE FILLED MANICOTTI
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.
SAUCE:
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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