Ovo-lacto -- Spinach-and-Cheese Stuffed Manicotti

[Guest guest]

Spinach-and-Cheese Stuffed Manicotti

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Serving size: 4 - 6.

 

8 dried manicotti shells

2 cups cottage cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 beaten eggs

2 cups fresh spinach, coarsely chopped

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1 6-ounce can tomato paste

1 & 1/4 cups vegetable broth

1 cup sliced fresh mushrooms or equivalent of canned

1 teaspoon dried Italian seasoning, crushed

 

 

1) Cook manicotti shells according to package directions; drain.

2) Meanwhile, combine the cottage cheese, 1 cup mozzarella, the

Parmesan, the eggs, spinach, nutmeg and pepper, and spoon about 3

tablespoons of this mixture into each manicotti shell or until

shells are almost full.

3) Arrange shells in a greased 2-quart baking dish.

4) Combine the tomato paste, broth, mushrooms, and Italian seasoning;

season with salt, if desired, and pour over the manicotti shells as

much as is desired.

5) Bake, covered, at 350 degrees for 30 minutes.

6) Uncover, sprinkle with remaining 1 cup mozzarella, and bake for 10

minutes more.

 

Garnish with parsley, if desired.