1 pkg manicotti pasta
6 cups sauce
1 lb ricotta cheese
1 pkg frozen chopped spinach
1 1/2 c mozzerella, shredded
3/4 c romano, shredded
1 egg
1 1/2 c water
parsley, chopped
onion, chopped
garlic, chopped
salt and pepper
--note-I use half cottage cheese half ricotta. Onion and garlic by preference
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The Day Before:
Thaw and squeeze dry spinach. Add egg, ricotta,onion,garlic,pepper,1 cup mozz and romano.
Add water to sauce, spread one cup or so to cover bottom of baking dish.
Stuff UNCOOKED manicotti. Arrange in dish and cover with remaining sauce.
Top with remaining cheese and parsley
The Next Day:
Let sit out for 30 minutes prior to baking at 350* F for 45 minutes.
--note-feel free to substitute any of the vegetable ingredients.
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