|Alice's Spinach Manicotti|| |
Recipe By: Alice Morrow
- 8 pkgs. frozen chopped spinach, thawed and squeezed dry
- 8 c. grated Mozzarella cheese
- 6 (8-oz.) containers of ricotta cheese
- 2 (16-oz.) containers small curd cottage cheese
- 1-2 T. salt
- 2 T. black pepper
- 2 T. garlic powder
- ¼ c. dried oregano
- ¼ c. dried basil
- 3 c. freshly grated parmesan cheese
- 4-5 boxes Manicotti shells
- Olive oil
- In large stock pot, bring water to boil that has been salted and added with about ¼ c. olive oil. Save the little trays that the pasta shells come in.
- Carefully drop the pasta shells into the boiling water. Cook about 5 minutes. You want to undercook them. They will break up to easily if overcooked. Stir gently while boiling, to keep them from sticking.
- Drain when done and rinse with cold water. I like to spread them out on foil or kitchen towel to keep them separated. Set aside until you make filling.
- Mix all the ingredients for the filling. Taste for additional seasoning if needed.
- Stuff shells. You can take a zip-lock bag and put filling in it and cut off the tip of the bottom corner of bag and squeeze the filling into the shell. Sometimes I find it easier just to use my hands and stuff.
- After stuffing the shells, place them back into the little trays that the pasta shells came in. You can then insert them into zip-lock bags and freeze.
- When ready to serve, remove from freezer, if frozen, place some marinara sauce in bottom of a baking dish that has been sprayed with PAM. Cover with foil and heat in 350 oven until hot and bubbly. You can place marinara sauce on top of them if you like. I like to serve with two sauce choices. I use ALICE’S HERBED FRESH TOMATO SAUCE and ALICE’S HERB CHEESE SAUCE.
*****This recipe will easily make 50 stuffed shells. I always boil extra shells because they do break easily after cooking. If I have extra filling, I freeze for later use. You can also use this filling on lasagna pasta sheets. Boil pasta and spread filling on pasta and roll up and stand on its side in marinara sauce. I have used this filling to stuff chicken breasts and mushrooms.