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Monday, April 19, 2010

Manicotti with Spinach

Once you taste this meatless Italian recipe, you will want to make it often. 

10 Manicotti shells
2 shallots, chopped
1 tbsp butter
1 package frozen chopped spinach, thawed and well drained
5 eggs divided
5 ounces Havarti cheese, shredded divided
1 cup ricotta cheese
3/4 cup packed fresh basil leaves, chopped
3 tsp salt divided
3/4 cup milk

Cook manicotti shells according to package directions. Drain and set aside.

In a skillet, saute shallots in butter for 1 minute. Add spinach, cook and stir 3 minutes. Remove from heat.

In a bowl, beat 3 eggs. Stir in half the Havarti cheese, ricotta cheese, the basil, and 1 1/2 tsp salt. Add the spinach mixture and mix well. Fill the cooked shells with the spinach mixture. Place in a single in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat milk, remaining eggs and salt until well mixed, pour over stuffed shells. Bake at 350 degrees for 30 minutes. Let stand 10 minutes. Sprinkle with remaining cheese.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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