Nov 16 2009
Spinach and cheese manicotti mmmm….
*** A WORD FROM THE KITCHEN ***
Effective this week the publishing schedule for this
newsletter has been changed to Monday-Wednesday-Friday
so you’ll be seeing me join you 3 days per week now.
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enable me to continue mailing deliciousness to you!
Speaking of, gotta try this one for SPINACH MANICOTTI
if you’re looking for a week-night wonder. It is really
easy to do prepare these and the results are so tasty
I love the heavy meat loaded lasagnas and other saucy
pastas but for manicotti I’ve come to prefer the filling
of just the spinach & cheeses. I do like to serve with
some extra heated sauce and some shredded cheese over
each. Just do some garlic bread and maybe a salad for
a well rounded meal and I added the garlic bread in here
today too.
Enjoy! * Beginning 11/16 TheDailyRecipe ezine
is published 3X per week on M-W-F.
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RECIPE: SIMPLE SPINACH MANICOTTI
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INGREDIENTS:
8 oz. box manicotti noodles, cooked
15 oz. ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
10 oz. frozen spinach thawed and drained
1 egg
24 oz. jarred spaghetti sauce (Bertolli Tomato Basil ;o)
2 teaspoons oregano
1/2 cup chopped onion
DIRECTIONS:
In a large bowl, combine all the ingredients except the
manicotti noodles and spaghetti sauce. Spoon the mixture
into the cooked noodles and place in a greased 9×13 pan.
Pour the sauce over the top of the pasta and cover with
foil.Bake in a preheated 350 degrees oven for 30 minutes.
Yield: 8 Servings
Categories: Pasta
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MARZEE’S CORNER
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GARLIC BREAD
1 whole loaf French bread
1/2 cup butter or margarine, softened
1/4 cup minced fresh parsley
3 large cloves of fresh garlic, crushed and minced
Cut French bread loaf into 1-inch thick slices, but not
quite all the way through. Combine butter, parsley, and
garlic, stirring well; spread between bread slices.
reassemble the loaf; wrap in aluminum foil. Bake at 350
degrees for about 20 minutes.
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