Stuffed Manicotti With Ricotta And Spinach Recipe

Summary

Difficulty LevelEasyServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Ricotta cheese4 Cup (16 tbs)
 Egg1
 Frozen chopped spinach package1 , thawed
 Onion1 Small, minced
 Parmesan cheese1/4 Cup (16 tbs), grated
 Mozzarella cheese16 Ounce, shredded
 16 ounces manicotti shells
 Butter6 Tablespoon
 Flour6 Tablespoon
 Chicken broth1 Can (10oz)
 Half and Half3 Cup (16 tbs)

Directions

Combine the ricotta cheese, egg, spinach, onion, Parmesan cheese and half the mozzarella cheese in a large bowl; mix well.
Stuff the uncooked manicotti shells with the filling and set aside.
Melt the butter in a large saucepan over medium heat; whisk in the flour.
Whisk in the chicken broth and half-and-half gradually.
Reduce heat to low.
Cook until thickened, stirring constantly.
Pour a thin layer of the half-and-half mixture in a 9xl2 inch baking dish.
Arrange the stuffed shells in the dish.
Drizzle the remaining half-and-half mixture over the stuffed shells.
Cover tightly with foil.
Bake at 375 degrees for 50 minutes.
Sprinkle with the remaining mozzarella cheese.
Bake, uncovered, for 5 to 10 minutes longer until cheese melts.
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