Baked Manicotti Florentine

Baked Manicotti Florentine


2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh basil
2 cups fresh baby spinach leaves
1 teaspoons salt
1/4 teaspoon pepper
3/4 cup cottage cheese
3/4 cup ricotta cheese
2 eggs
8 ounces manicotti, approximately 12 shells
3 cups spaghetti sauce
1/3 cup Parmesan cheese

Heat olive oil in a medium saucepan. Add garlic and stir for 30 seconds. Add the spinach and basil leaves and cook until wilted. Stir in the salt and pepper. Remove from heat. Mix cottage cheese, ricotta cheese together. Beat eggs and add to cheese mixture. Stir in the spinach.

Spread half of the sauce on the bottom of a 9×13″ pan. Spoon the filling into the shells and place 12 shells into each pan. Cover with the remaining sauce, being certain to cover all the way to the edges of the noodles. Sprinkle with cheese. Cover and place in freezer or the refrigerator.

To cook, bake thawed shells at 350° for 35 to 40 minutes and frozen shells at 325º for 60-65 minutes or until cheese begins to brown.

****I cooked the shells just a bit prior to filling them. Boiled for 3 minutes.

Makes 4-6 servings.