December 02, 2004

Everyone is sure to enjoy this meal. Manicotti dishes can be hard to work with but stuffing the shells before they are cooked makes it a lot easier to handle. If you don’t tell the kids that there is spinach in these tasty shells, they will love every bite. When they have cleaned their plates, you can tell them they just finished a serving of spinach. You’ll be surprised when they ask for seconds. My husband loves this dish and requests it regularly.

Menu tonight: Spinach Stuffed Manicotti Apple Pie

Spinach Stuffed Manicotti

• 15 oz carton ricotta cheese
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 ½ cups shredded mozzarella cheese
• ½ cup Parmesan cheese, grated
• 2 eggs
• 2 teaspoons parsley flakes
• ½ teaspoon salt
• ¼ cup dried onion flakes
• ½ teaspoon black pepper
• ½ teaspoon red pepper
• 2 tablespoons garlic powder (or more if you love garlic)
• 4 ½ cups spaghetti sauce (I used Florentine spinach & cheese)
• ¾ cup water
• 1 package (8 oz) manicotti shells

In a large bowl combine the ricotta cheese, spinach, 1 cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, parsley, salt, onion, pepper - red and black - and garlic. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13x9x2 pan. Stuff uncooked manicotti shells with ricotta mixture; arrange over spaghetti sauce. Top shells with remaining spaghetti sauce. Cover and refrigerate over night. Remove from the refrigerator about 30 minutes before cooking. Sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered at 350° for 40 minutes or until heated through.

Apple Pie 4 large Empire Apples 3 tablespoons cinnamon 1 tablespoon nutmeg 1 teaspoon cloves 1 teaspoon allspice 2 cups sugar 4 tablespoons butter 2 cups flour 3 tablespoons shortening 1/8 cup water

Peel, core, and cut apples into thin slices. Set aside. In a bowl add flour and cut in shortening. Add enough water to blend together but not make it too sticky. Divide dough in half; roll out on a floured board to a 9” pie pan size circle. Fold in half and put into pie pan. Unfold and fit to pan size. Repeat rolling process for top crust. Pour the sliced apples into bottom crust of pie. Combine sugar, cinnamon, nutmeg, cloves and allspice. Sprinkle over apples. Sprinkle about two tablespoons of flour over sugar mixture. Dot with butter. Put top crust over pie and crimp edges. Cut slits into top for breathing. Bake at 375° for about 40 minutes or until crust is golden brown. Can be served warm with ice cream.

Shopping List: · 15 oz carton ricotta cheese · 10 oz frozen chopped spinach · shredded mozzarella cheese · Parmesan cheese, grated · eggs · parsley flakes · salt · dried onion flakes · black pepper · red pepper · garlic · spaghetti sauce · 8 oz manicotti shells · 4 large Empire Apples · cinnamon · nutmeg · cloves · allspice · sugar · butter · flour · shortening