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Manicotti Filling

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MANICOTTI FILLING
 Categories: Italian, Cheese
      Yield: 4 Servings
 
      1 lb Container whole or skim
           Milk ricotta cheese
      1 oz Chunk whole-milk mozzarella
           Cheese, shredded
      1 oz Pkg. frozen chopped spinach
           Thawed and squeezed as dry
           As possible
    1/2 c  Fresh grated Parmesan cheese
      4 lg Eggs, slightly beaten
    1/2 c  Fresh snipped parsley
    1/2 c  Scallions sliced thin
      1 ts Salt
           Freshly ground pepper to
           Taste
 
  Contributed to the echo by: Stephanie DiCamillo MANICOTTI FILLING
  
  Saute scallions in 2 tablespoons olive oil in a small frying pan for
  about 5 minutes (if desired, you can use them uncooked as well).
  Meanwhile, in a large bowl whisk eggs slightly. Add remaining
  ingredients to bowl, including scallions, stirring to mix with a
  large heavy spoon. NOTE: When adding spinach, try to break it up as
  you add it, mixing will be much easier.
  
  Cook pre-packaged Manicotti shells following package directions, only
  UNDERcook them by about 2 minutes. (Undercooking will make them less
  likely to break, and they will absorb any excess moisture released by
  the cheeses during baking.)
  
  Stuff manicotti carefully with filling. Place a little bit of sauce in
  bottom of baking dish, and place manicotti side by side in one layer
  in baking dish. Spoon sauce over, sprinkle with a little additional
  Parmesan cheese. Cover and bake at 325 degrees for 30 minutes,
  uncover and bake 10 minutes more until bubbly.
 
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