Spinach and Cheese stuffed Manicotti
Source of Recipe
variation of a recipe from "The Good Cook - Pasta" from Time/Life
Recipe Introduction
My daughter,India, loved these! The original recipe actually called for mascarpone or crescenza cheese in place of cream cheese, but I could not find it in my supermarket.
List of Ingredients
16 large manicotti noodles
2 cups white sauce (2 1/2 cups of milk, 2 tb. butter, 2 tb. flour, salt-white pepper-nutmeg to taste)
1 - 10 oz. chopped spinach, thaw and squeeze out all water
15 oz. ricotta cheese
2 1/3 c. freshly grated parmesan cheese
5 oz. cream cheese, softened
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg Recipe
Cook manicotti noodles in salted boiling water to al dente (about 6 min.)...don't overcook! Remove and submerge in cold water and then lay on kitchen towel until ready to assemble. White sauce: Melt butter in saucepan...stir in flour and cook a couple of minutes...careful not to scorch. Add milk and stir...bring to boil. Reduce heat to low and cook about 20-30 min. to thicken (stir as cooking as not to scorch)...season with salt, pepper and nutmeg.
Preheat oven to 350*. Mix prepared spinach, 1/2 parmesan cheese, ricotta and cream cheese...salt, pepper and nutmeg. With small spoon, stuff each noodle and lay in single layer in well buttered casserole or cake pan. Cover with other 1/2 of parmesan cheese and pour white sauce over top. Bake until bubbly about 20 min. Serves 4.
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