1 package Manicotti- usually has 14 shells
1 package, 10 oz., frozen chopped spinach
2 TBSP butter
12 small mushrooms, diced
2 cloves crushed garlic
1 small shallot, sliced
1 cup ricotta cheese
½ cup Parmesan cheese
½ tsp nutmeg
Salt & Pepper
1 jar marinara/spaghetti sauce
1 tsp. sugar
1 tsp. balsamic vinegar
1 cup shredded Romano or Parmesan cheese
Cook manicotti in boiling salted water for 3-4 minutes. Let cool. You don’t want to cook them for the full time because they will cook later in the sauce. Pour marinara sauce into a saucepan and add sugar and balsamic vinegar. Simmer over medium heat while you are making everything else. Defrost spinach in microwave for about 3 minutes. Transfer to a kitchen towel. Twist towel around spinach and wring it out until it is very dry. Put in a mixing bowl.
Put butter, mushrooms, garlic and shallots in a skillet over moderate heat. Season with salt and pepper and sauté 5 minutes. Put mushrooms mixture in a food processor and pulse to grind mushrooms. Then put mixture in with spinach and add ricotta cheese, 1/2c. parmesan cheese and nutmeg. Stir to combine and then stuff into cooled manicotti.
Put 1/3 of the marinara sauce in the bottom of a 9x13 pan then place the stuffed manicotti on top. Pour remaining marinara sauce on top and top with romano cheese. Bake at 350 for 25-30 minutes until cheese is bubbly and brown.
Makes 12-14 manicotti.
1 package, 10 oz., frozen chopped spinach
2 TBSP butter
12 small mushrooms, diced
2 cloves crushed garlic
1 small shallot, sliced
1 cup ricotta cheese
½ cup Parmesan cheese
½ tsp nutmeg
Salt & Pepper
1 jar marinara/spaghetti sauce
1 tsp. sugar
1 tsp. balsamic vinegar
1 cup shredded Romano or Parmesan cheese
Cook manicotti in boiling salted water for 3-4 minutes. Let cool. You don’t want to cook them for the full time because they will cook later in the sauce. Pour marinara sauce into a saucepan and add sugar and balsamic vinegar. Simmer over medium heat while you are making everything else. Defrost spinach in microwave for about 3 minutes. Transfer to a kitchen towel. Twist towel around spinach and wring it out until it is very dry. Put in a mixing bowl.
Put butter, mushrooms, garlic and shallots in a skillet over moderate heat. Season with salt and pepper and sauté 5 minutes. Put mushrooms mixture in a food processor and pulse to grind mushrooms. Then put mixture in with spinach and add ricotta cheese, 1/2c. parmesan cheese and nutmeg. Stir to combine and then stuff into cooled manicotti.
Put 1/3 of the marinara sauce in the bottom of a 9x13 pan then place the stuffed manicotti on top. Pour remaining marinara sauce on top and top with romano cheese. Bake at 350 for 25-30 minutes until cheese is bubbly and brown.
Makes 12-14 manicotti.
No comments:
Post a Comment