Manicotti Florentine

Manicotti Florentine

Italian Food
by Shel Silverstein

Oh, how I love Italian food.
I eat it all the time,
Not just ’cause how good it tastes
But ’cause how good it rhymes.
Minestrone, cannelloni,
Macaroni, rigatoni,
Spaghettini, scallopini,
Escarole, braciole,
Insalata, cremolata, manicotti,
Marinara, carbonara,
Shrimp francese, Bolognese,
Ravioli, mostaccioli,
Mozzarella, tagliatelle,
Fried zucchini, rollatini,
Fettuccine, green linguine,
Tortellini, Tetrazzini,
Oops–I think I split my jeani.

Manicotti Florentine Manicotti FlorentineManicotti Florentine Manicotti FlorentineNot boiling the pasta is what makes this Manicotti Florentine so easy to prepare. It takes about 15 minutes and the rest is just waiting for it to cook.  

Manicotti Florentine

1 cup frozen spinach, thawed and drained
1 1/2 cups part-skim ricotta cheese
dash of salt
1/4 teaspoon black pepper
6 manicotti shells, uncooked
2 1/4 ounces mozzarella cheese, grated
24 ounces pasta sauce (store-bought or homemade)

Preheat the oven to 375°F.

In a large bowl, combine the spinach, ricotta cheese, salt, and pepper. Pour 1 cup of the sauce and 1/4 cup water into an 9-inch square baking pan. Spread to make an even layer.

With a teaspoon, stuff each shell with an equal amount of the cheese mixture and place into baking pan. Pour the remaining tomato sauce evenly over the top. Cover with foil and bake until the shells are tender, about 50 minutes. Remove the foil and sprinkle with mozzarella cheese. Bake about 10 more minutes, until the cheese is melted and bubbly.

Manicotti Florentine

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