Manicotti Florentine Recipe
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Manicotti Florentine
12 Manicotti shells
2 tbsp Olive oil
2 cup Sorrento Ricotta Cheese
2 cup Sorrento Mozzarella,shredded
3/4 cup Sor. Mozzarella, reserved
1/2 cup Sorrento Grated Parmesan
1/4 cup Sor. Grated Parmesan,reserve
1/4 cup Chopped frozen spinach, thaw
-and drain well
1 Egg, beaten (Optional)
2 tbsp Fresh basil, torn in pieces
1 tbsp Fresh Parsley, chopped fine
Salt & Pepper to taste
26 oz Jar Marinara Sauce
Preheat oven to 350F. Cook noodles according to directions. Drain,
transfer to pan of cold water. Add 2 T. olive oil to prevent
sticking. (I added this while cooking.) Combine remaining ingredients
(except marinara sauce and reserved cheese) in medium bowl and mix
well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess
water from shells, fill with cheese, spinich mixture and lay in pan.
Pour remaining sauce over shells and sprinkle with reserved cheese.
Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but
increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups
in bowl - needed to fill
12 shells. |
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When planning a weight loss regime, it is important to also attempt to cut down your consumption of salt, fats and refined carbohydrate.
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