Cheese manicotti florentine

1 Servings

Ingredients

Quantity Ingredient
16 Manicotti Noodles
1 pounds Ricotta Cheese -- or cottage
Cheese
½ pounds Mozzarella Cheese
1 cup Parmesan Cheese
2 Eggs -- beaten
1 tablespoon Chopped Parsley
½ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Nutmeg
2 cups Spaghetti Sauce
1 small Onion
½ pounds Mushrooms
½ pounds Spinach

Directions

Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, ¾ cup of the Parmesan, eggs, parsley, spices. Add spinach and ¾ of sautee to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan.

Add remaining sautee to spaghetti sauce. Cover manicotti with sauce.

Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes.

This is probably my favorite Italian dish.

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