Stuffed Manicotti With Ricotta And Spinach Recipe
Ingredients
| Ricotta cheese | 4 Cup (16 tbs) | |
| Egg | 1 | |
| Frozen chopped spinach package | 1 , thawed | |
| Onion | 1 Small, minced | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Mozzarella cheese | 16 Ounce, shredded | |
| 16 ounces manicotti shells | ||
| Butter | 6 Tablespoon | |
| Flour | 6 Tablespoon | |
| Chicken broth | 1 Can (10oz) | |
| Half and Half | 3 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.
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.
Chef
