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6 servings
Ingredients:
1 (8 ounce) package manicotti pasta1 pint part-skim ricotta cheese2 eggs, beaten1 onion, chopped1/4 cup grated Romano cheese1 tablespoon chicken bouillon powder1/2 teaspoon garlic salt1/8 teaspoon dried thyme ground black pepper to taste1 (10 ounce) package frozen chopped spinach, thawed and drained1 (8 ounce) can tomato sauce1 cup shredded mozzarella cheese
Instructions:
In a large pot cook manicotti pasta with boiling salted water until al dente.Rinse with warm water and drain.In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.To assemble, fill manicotti noodles with cheese filling.Arrange noodles in a greased 9x13 inch pan.Pour tomato sauce down center of shells.Sprinkle with shredded Mozzarella cheese.Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
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