Preparation:
Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of sauté‚to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan. Add remaining sauté‚to spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350F for 35 minutes.
This is probably my favorite Italian dish. |
