Spinach Manicotti
This is a very basic recipe that can be expanded to serve multitudes. As long as you enjoy the process of stuffing the shells, the end result is always a crowd pleaser.
I've used this cheese mixture in a variety of shells. This particular recipe calls for the tubular manicotti shell, however you can stuff and bake just about anything to get a nice pasta entree.
I'm also not a big fan of heavy tomato sauce, so this is not a 'saucy' recipe. If you like more sauce, just pour it over the shells once you have them stuffed and arranged in your baking dish. I prefer a simple vodka tomato sauce so this recipe is also vegetarian. You can certainly add a meat sauce if you want a heartier meal.
Spinach Manicotti
12 manicotti shells, cooked and cooled
32 oz small curd cottage cheese
8 oz ricotta cheese
16 oz mozzarella cheese, shredded coarsely
1 egg
2.5 lb fresh spinach, chopped finely
1/2 c white onion, chopped finely
1 T dried basil or 1/4 fresh chopped basil
1 T dried parsley or 1/4 c fresh chopped parsley
1 t salt
fresh ground pepper to taste
4 cups vodka tomato sauce or diced tomatos with basil
Preheat oven to 350
Lightly butter or spray your baking dish with olive oil.
Pour 1 1/2 cups of your favorite tomato sauce or diced tomatoes into your baking dish.
Mix cheeses, eggs, spinach, onion and spices together in large mixing bowl.
Stuff each shell generously.
Arrange in your baking dish so they are close but not stacked.
Cover with remaining sauce or tomatoes.
Cover with foil and bake at 350 for 45 minutes. Remover the foil after 30 minutes. Remove from oven and let set for 10 minutes before serving. If they are good and hot when you take them out of the oven, the rest time will make them easier to serve. Especially for a crowd. That is an important part of this dish, it really needs to get thoroughly cooked and then rest. That way, it's hot when you serve it, but not soupy.
I plan 2 per person for most folks. Bigger eaters might eat more.
Approximately 80 people ate 140 pieces last night. And, there were several other dishes to compliment.
We served this with a chicken pasta salad, green salad, quinoa with broccoli and almonds, green beans and croissants. Apple pie and ice cream for dessert. All for about $5 per person for 80+ folks.
Great team work in the Rolling Hills Church kitchen!
I've used this cheese mixture in a variety of shells. This particular recipe calls for the tubular manicotti shell, however you can stuff and bake just about anything to get a nice pasta entree.
I'm also not a big fan of heavy tomato sauce, so this is not a 'saucy' recipe. If you like more sauce, just pour it over the shells once you have them stuffed and arranged in your baking dish. I prefer a simple vodka tomato sauce so this recipe is also vegetarian. You can certainly add a meat sauce if you want a heartier meal.
Spinach Manicotti
12 manicotti shells, cooked and cooled
32 oz small curd cottage cheese
8 oz ricotta cheese
16 oz mozzarella cheese, shredded coarsely
1 egg
2.5 lb fresh spinach, chopped finely
1/2 c white onion, chopped finely
1 T dried basil or 1/4 fresh chopped basil
1 T dried parsley or 1/4 c fresh chopped parsley
1 t salt
fresh ground pepper to taste
4 cups vodka tomato sauce or diced tomatos with basil
Preheat oven to 350
Lightly butter or spray your baking dish with olive oil.
Pour 1 1/2 cups of your favorite tomato sauce or diced tomatoes into your baking dish.
Mix cheeses, eggs, spinach, onion and spices together in large mixing bowl.
Stuff each shell generously.
Arrange in your baking dish so they are close but not stacked.
Cover with remaining sauce or tomatoes.
Cover with foil and bake at 350 for 45 minutes. Remover the foil after 30 minutes. Remove from oven and let set for 10 minutes before serving. If they are good and hot when you take them out of the oven, the rest time will make them easier to serve. Especially for a crowd. That is an important part of this dish, it really needs to get thoroughly cooked and then rest. That way, it's hot when you serve it, but not soupy.
I plan 2 per person for most folks. Bigger eaters might eat more.
Approximately 80 people ate 140 pieces last night. And, there were several other dishes to compliment.
We served this with a chicken pasta salad, green salad, quinoa with broccoli and almonds, green beans and croissants. Apple pie and ice cream for dessert. All for about $5 per person for 80+ folks.
Great team work in the Rolling Hills Church kitchen!
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