Sunday, October 13, 2013

Spinach Florentine

 I'm a sucker for pasta as you can most likely tell by the amount that I make,
but stuffed pasta like shells, lasagna, and manicotti aren't really my thing.

My mom loves them, however, so here we are with homely manicotti.

 "Please Please Please Let Me Get What I Want" The Smiths


  • 8 manicotti pasta tubes, uncooked
  • 2 tbs Olive Oil
  • 1 cup mushrooms, chopped
  • 1/4 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups fresh spinach, chopped
  • 1 egg white
  • 3/4 cup Parmesan Cheese, grated
  • 2 cups jarred tomato-basil spaghetti sauce, divided
  • Fresh Italian (flat-leaf) parsley, chopped (optional)


Cook manicotti al dente according to package directions. Drain; set aside.

Meanwhile, preheat oven to 375°F. Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, and garlic; cook and stir 2 minutes. Add spinach; cook and stir until wilted. Remove from heat and let cool slightly. Stir in egg white, cheese, and salt and pepper to taste. Stuff spinach mixture into cooked manicott.
Spread 1 cup of the sauce into an 11x7x2 inch baking dish. Place stuffed pasta on top of sauce. Spoon remaining sauce over pasta. Cover and bake 30-35 minutes. Top with parsley, if desired, and serve.

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