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Manicotti filling

Yield: 4 Servings

Ingredients:

• 1 lb Container whole or skim Milk ricotta cheese
• 1 oz Chunk whole-milk mozzarella Cheese shredded
• 1 oz Pkg. frozen chopped spinach Thawed and squeezed as dry As possible
• 1/2 c Fresh grated Parmesan cheese
• 4 lg Eggs slightly beaten
• 1/2 c Fresh snipped parsley
• 1/2 c Scallions sliced thin
• 1 ts Salt

Instructions:

Freshly ground pepper to Taste Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING Saute scallions in 2 tablespoons olive oil in a small frying pan for about 5 minutes (if desired you can use them uncooked as well). Meanwhile in a large bowl whisk eggs slightly. Add remaining ingredients to bowl including scallions stirring to mix with a large heavy spoon. NOTE: When adding spinach try to break it up as you add it mixing will be much easier. Cook pre-packaged Manicotti shells following package directions only UNDERcook them by about 2 minutes. (Undercooking will make them less likely to break and they will absorb any excess moisture released by the cheeses during baking.) Stuff manicotti carefully with filling. Place a little bit of sauce in bottom of baking dish and place manicotti side by side in one layer in baking dish. Spoon sauce over sprinkle with a little additional Parmesan cheese. Cover and bake at 325 degrees for 30 minutes uncover and bake 10 minutes more until bubbly.

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