March 09, 2005


MENU:Cannelloni, garlic toast, green salad

CannelloniCook 8 cannelloni shells according to package directions. Drain and cool. In a food processor, blend: 2 C cottage cheese, 4 ounces mozzarella cheese (grated), 2 C washed and dried spinach leaves, 1/4 C Parmesan cheese. Use this mixture to fill the cannelloni. Place in a greased casserole dish. Cover with meatless spaghetti sauce. Bake in the microwave until bubbly.

This meal got rave reviews from everyone. I had trouble filling the shells. I think it was because they were too hot. Next time, I will let them cool with a greased carrot in each one to help it hold its shape while I prepare the filling.

1 comment:

KA said...

I love this recipe and you don't have to cook the shells -- so no burned fingers!

Spinach Manicotti

1 small tub ricotta cheese
3 C shredded cheese
1 egg
1 bottle spaghetti sauce
Salt and pepper
1 C water
box of manicotti noodles
1 small carton frozen spinach, thawed and squeezed of liquid
Parmesan cheese

Mix together ricotta cheese, egg, spinach, half of the shredded cheese and salt and pepper to taste. Stuff uncooked manicotti noodles. Add 1 cup spaghetti sauce and 1 cup water in bottom of 9x13 pan. Arrange manicotti noodles in sauce. Cover with remaining bottle of spaghetti sauce, shredded cheese and parmesan if desired. cover with tinfoil and bake 375 degrees for 1 hour 15 minutes or until noodles are tender.

*After uncooked manicotti noodles are stuffed (and before sauce), they freeze very well. To cook, remove from freezer and proceed with normal cooking instructions, cooking until noodles are tender.