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Stuffed Manicotti With Ricotta And Spinach

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Ingredients
  Ricotta cheese 4 Cup (64 tbs)
  Egg 1
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Onion 1 Small, minced
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Mozzarella cheese 16 Ounce, shredded
  Manicotti shells 16 Ounce
  Butter 6 Tablespoon
  Flour 6 Tablespoon
  Chicken broth 1 Can (10 oz)
  Half and half 3 Cup (48 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Party
Servings: 
6

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