Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Container whole or skim
Milk ricotta cheese
1 oz Chunk whole-milk mozzarella
Cheese, shredded
1 oz Pkg. frozen chopped spinach
Thawed and squeezed as dry
As possible
1/2 c Fresh grated Parmesan cheese
4 lg Eggs, slightly beaten
1/2 c Fresh snipped parsley
1/2 c Scallions sliced thin
1 ts Salt
Freshly ground pepper to
Taste

Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING

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: When adding 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.

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