Stuffed Manicotti With Ricotta And Spinach
|Ricotta cheese||4 Cup (64 tbs)|
|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|
|Chicken broth||1 Can (10 oz)|
|Half and half||3 Cup (48 tbs)|
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.