Difference between revisions of "Alicia’s Manicotti"
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From the kitchen of:Alicia Wingren <br> | From the kitchen of:Alicia Wingren <br> | ||
8oz (by weight) Mozzarella cheese, grated<br> | 8oz (by weight) Mozzarella cheese, grated<br> | ||
Revision as of 23:00, 6 November 2020
← main dishes
From the kitchen of:Alicia Wingren
8oz (by weight) Mozzarella cheese, grated
2oz (by weight) Parmesan, grated
2 egg yolks
1 (15 oz.) ctn. Ricotta cheese
1 1lb pkg. baby spinach, sautéed, and drained
Kosher salt, ground black pepper (to taste)
2, 7oz pkg. gluten free manicotti, I used Jovial
Fresh basil (optional)
1 28 oz jar spaghetti sauce, I prefer Rao’s marinara
Preheat oven 375°F.
Combine yolks and spinach in a food processor, turn out into a medium bowl and stir in cheeses. Add salt and pepper to taste. Cook pasta according to package directions. If using jovial, boil for 4 minutes, drain, spread out so they don’t stick together. Spread just enough sauce into a 13x9 inch baking dish to coat. Load cheese filling into a pastry bag. Using pastry bag carefully fill manicotti pasta trying not to overfill. Pour sauce over shells. Top with chopped fresh basil and a little dusting of cheese.
Cover and bake at 375ºF. for 40 minutes. Uncover, bake an additional 10 minutes or until cheese has browned.
