Recipe - Manicotti Filling

1 pound Container whole or skim
Milk ricotta cheese
1 ounce Chunk wholemilk mozzarella
Cheese, shredded
1 ounce Pkg. frozen chopped spinach
Thawed and squeezed as dry
As possible
One half cup Fresh grated Parmesan cheese
4 lg Eggs, slightly beaten
One half cup Fresh snipped parsley
One half cup Scallions cut or sliced up thin
1 teaspoon 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 prepackaged 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini