Cheese Manicotti Florentine Recipe

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Cheese Manicotti Florentine Ingredients

16 manicotti noodles
1 lb ricotta cheese -- or cottage
1 cheese
1/2 lb mozzarella cheese
1 cup parmesan cheese
2 eggs -- beaten
1 tbsp chopped parsley
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 cup spaghetti sauce
1 small onion
1/2 lb mushrooms
1/2 lb spinach

A Recipe for
Cheese Manicotti Florentine

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This Recipe for Cheese Manicotti Florentine is one of thousands in the Recipes-to-go Cheese Cookbook.

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Cheese Manicotti Florentine Recipe
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This is a recipe for Cheese Manicotti Florentine from the recipe cookbook of Recipes-to-go (Cheese)

When baking, follow directions. When cooking, go by your own taste.
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When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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Cheese Manicotti Florentine

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

Cheese Manicotti Florentine Directions

Sautee chopped onions and mushrooms until tender. Steam chopped
spinach until wilted (or use thawed frozen spinach). Combine ricotta,
mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add
spinach and 3/4 of sautee to mixture. Fill uncooked manicotti shells;
place filled shells in a single layer in a greased 13x9 baking pan.
Add remaining sautee to spaghetti sauce. Cover manicotti with sauce.
Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.

This is probably my favorite Italian dish.

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Serves: 1

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Cheese Manicotti Florentine Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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