Stuffed Manicotti With Ricotta And Spinach Recipe
Ingredients
4 cups ricotta cheese
1 egg
1 (10 ounce) package frozen chopped spinach, thawed
1 small onion, minced
1/4 cup grated Parmesan cheese
16 ounces mozzarella cheese, shredded
16 ounces manicotti shells
6 tablespoons butter
6 tablespoons flour
1 (10 ounce) can chicken broth
3 cups half-and-half
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
