Manicotti Florentine for the Microwave
INGREDIENTS:
12 Manicotti shells
2 tb Olive oil
2 c Sorrento Ricotta Cheese
2 c Sorrento Mozzarella,shredded
3/4 c Sor. Mozzarella, reserved
1/2 c Sorrento Grated Parmesan
1/4 c Sor. Grated Parmesan,reserve
1/4 c Chopped frozen spinach, thaw
-and drain well
1 Egg, beaten (Optional)
2 tb Fresh basil, torn in pieces
1 tb Fresh Parsley, chopped fine
Salt & Pepper to taste
26 oz Jar Marinara Sauce
12 Manicotti shells
2 tb Olive oil
2 c Sorrento Ricotta Cheese
2 c Sorrento Mozzarella,shredded
3/4 c Sor. Mozzarella, reserved
1/2 c Sorrento Grated Parmesan
1/4 c Sor. Grated Parmesan,reserve
1/4 c Chopped frozen spinach, thaw
-and drain well
1 Egg, beaten (Optional)
2 tb Fresh basil, torn in pieces
1 tb Fresh Parsley, chopped fine
Salt & Pepper to taste
26 oz Jar Marinara Sauce
Preheat oven to 350F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl -
needed to fill 12 shells.
needed to fill 12 shells.