Manicotti Filling

Photo: flickr user schmuela

Ingredients

1 pound Container whole or skim

Milk ricotta cheese

1 ounce Chunk whole-milk mozzarella

Cheese, shredded

1 ounce Pkg. frozen chopped spinach

Thawed and squeezed as dry

As possible

1/2 cup Fresh grated Parmesan cheese

4 lrg Eggs, slightly beaten

1/2 cup Fresh snipped parsley

1/2 cup Scallions sliced thin

1 teaspoon Salt

Freshly ground pepper to

Taste

Preparation

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: Whenadding 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.