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Name: Manicotti Florentine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Sor. Grated Parmesan,reserve; Salt and pepper to taste; 1/4 c Chopped frozen spinach, thaw; 1 Egg, beaten (Optional); 2 c Sorrento Ricotta Cheese; 3/4 c Sor. Mozzarella, reserved; 1 tb Fresh Parsley, chopped fine; 12 Manicotti shells; 2 tb olive oil; 1/2 c Sorrento Grated Parmesan; 26 oz Jar Marinara Sauce; 2 c Sorrento Mozzarella,shredded; 2 tb Fresh basil, torn in pieces

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INGREDIENTS

1/4 c Sor. Grated Parmesan,reserve
Salt and pepper to taste
1/4 c Chopped frozen spinach, thaw
1 Egg, beaten (Optional)
2 c Sorrento Ricotta Cheese
3/4 c Sor. Mozzarella, reserved
1 tb Fresh Parsley, chopped fine
12 Manicotti shells
2 tb olive oil
1/2 c Sorrento Grated Parmesan
26 oz Jar Marinara Sauce
2 c Sorrento Mozzarella,shredded
2 tb Fresh basil, torn in pieces

Servings

INSTRUCTIONS

Preheat oven to 350F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl - needed to fill 12 shells.

NOTES

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Manicotti Florentine

1/4 c Sor. Grated Parmesan,reserve
 Salt and pepper to taste
1/4 c Chopped frozen spinach, thaw
1 Egg, beaten  (Optional)
2 c Sorrento Ricotta Cheese
3/4 c Sor. Mozzarella, reserved
1 tb Fresh Parsley, chopped fine
12 Manicotti shells
2 tb olive oil
1/2 c Sorrento Grated Parmesan
26 oz Jar Marinara Sauce
2 c Sorrento Mozzarella,shredded
2 tb Fresh basil, torn in pieces

Preheat oven to 350F. Cook noodles according to directions. Drain, transfer  to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this  while cooking.) Combine remaining ingredients (except marinara sauce and  reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in  a 9x13 pan (or glass). Pat excess water from shells, fill with cheese,  spinich mixture and lay in pan. Pour remaining sauce over shells and  sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I  omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella  cheese to  2 cups in bowl - needed to fill 12 shells.

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 6 Servings

Calories: 144
Calories from Fat: 20 (14%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.6g
Cholesterol 34.1mg		10 %
Sodium 38mg		1 %
Potassium 83.6mg		2 %
Total Carbohydrate 25.5g		8 %
	Dietary Fiber 0g	0 %
	Sugars, other 25.5g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 144

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