Sunday, February 26, 2012

Spinach-Artichoke Manicotti

Preheat oven 400° F and grease 13x9 baking pan with butter

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

-1 package of frozen chopped spinach, thawed and drained
-1 package of frozen artichokes, thawed and drained
-2 cloves of crushed garlic
blend in the food processor before adding in the cheese filling bowl

-1 cup of parm cheese
-1 cup of mozz cheese
-1 cup of asiago cheese
-1 cup of fontina cheese
-1 15 oz container of ricotta cheese
-1 egg
-pinch of nutmeg
-pinch of salt
-3 pinches of pepper

With either a piping bag or a ziploc bag with a corner cut small, filled in the bag with the filling and fill in the cooled manicotti. Place the filled manicotti in the baking dish till the baking dish is full.
Meanwhile make the sauce

-1/2 cup of mozz
-1/2 cup of fontina
-1/2 cup of asiago
-3 tablespoons of flour and butter
-2-3 cups of milk (eyeball)
-pinch of nutmeg, pepper, and salt
Make rue with butter, flour, seasonings, and add milk while whisking. Add the cheeses till thick and pour the sauce over the manicotti.

-1/2 cup mozz
-1/2 cup parm
-1/2 cup asiago
-1/2 cup fontina
Sprinkle the cheese over the top before putting the baking dish in the ovwn for 30-35 minutes. Let set for 5 minutes before serving

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