Another gem mouldering in my hand-written recipe book – origins unknown. I guess I’ve been in a pasta casserole sort of mood as of late. But hey – anything that I can throw together and forget about is a definite winner over here! Can’t say if it freezes well – we never have leftovers from this one. Enjoy.
Ingredients:
12 manicotti shells
1 lg. onion, chopped
1/4 c. water
2 (plus) cloves garlic, minced
3 T. flour
1 2/3 c. milk, divided
3/4 c. (or more) shredded mozzarella cheese
1 t. dried oregano
1 t. each salt and pepper
1 300 g pkg. frozen chopped spinach, thawed and well-drained
1 c. ricotta cheese
1/2 c. cottage cheese
1/2 t. dried marjoram
1 med. tomato, sliced
Cook manicotti until al dente – then drain and rinse and set aside. Meanwhile make the sauce by combining onion, water and garlic in a medium saucepan. Bring to a boil over high heat – then reduce heat to medium-low. Cover and continue simmering 3 to 4 more minutes until onion is tender.
Blend flour and 1/3 c. milk in small bowl until smooth. Stir into the onion mixture. Then stir in remaining 1 1/3 c. milk. Cook and stir over medium heat until mixture boils and thickens.
Add mozzarella cheese, oregano, salt and pepper. Cook and stir until cheese melts.
Combine spinach, ricotta, cottage cheese, marjoram and 1/3 c. sauce in a medium bowl. Then using a spoon (or in my case my bare hands – it may be a bit messier but I find it easier), stuff each manicotti tube full of the spinach mixture before placing in a greased casserole dish (I use an oblong dish slightly smaller than a regular lasagna tray).
Pour remaining sauce over top. Cover with foil and bake for 30-35 minutes (longer if from fridge) until heated through. Arrange tomato slices on top and continue baking uncovered for another 5 minutes.
Wow! This looks great!