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Hazelnut manicotti
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| Artist: |
_ |
| Categories: |
Entrees, Meatless |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| | Packaged manicotti | | 1
| cup | Coarsely chopped hazelnuts | | | -(roasted) Oregon hazelnuts | | 1
| pack | Frozen chopped spinach | | | -- thawed and drained well | | 1/2
| cup | Cottage cheese | | 1/2
| cup | Green onions, sliced | | 1
| tsp | Garlic salt | | 1/4
| tsp | Nutmeg | | 1/4
| tsp | Pepper | | 2
| | Eggs, slightly beaten | | 3
| cup | Spaghetti sauce |
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Procedures:
| 1 | Precook manicotti in boiling water until partially softened (about 5 minutes), drain. | | 2 | Mix hazelnuts, spinach, cottage cheese, onions, seasonings and eggs; fill manicotti. | | 3 | Cover bottom of a 2-quart baking dish with one cup spaghetti sauce. | | 4 | Arrange filled manicotti in a single layer in baking dish, allowing space between each for expansion during cooking. | | 5 | Cover with remaining sauce. | | 6 | Cover dish and bake at 375°F for 40-45 minutes. | | 7 | Allow 1 or 2 per person. | | 8 | * cookfdn brings you this recipe with permission |
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