Cookbook Recipe #20
My mom gave me this series of cookbooks not to long ago. Each cookbook is designated for a certain type of dish. The books are all from the 80s so the dishes are all really classic. My type of recipes! I decided to make Spinach Manicotti for the first recipe out of the books in this series. Normally if I make manicotti or stuffed shells I would only do cheese. I have recently discovered that I like spinach so I have been trying to add spinach to things now that I typically would not in the past. So I decided to add it to the manicotti and it was really good.
I learned a new way of cooking pasta before baking for this recipe. It calls to bring water to a boil and pour the water over the manicotti noodles and let them sit for 5 minutes. The noodles get done enough to cook in the oven to finish off. I have never seen that before in a recipe so I was a little skeptical, but it came out great. I think I will start adding spinach to more of my pasta dishes.
Spinach Manicotti
Adapted from Famous Brands Pasta Dishes
8 Manicotti Shells
1 Jar favorite tomato sauce
1 Package frozen chopped spinach, thawed and pressed very dry
8 oz ricotta cheese
1/4 cup parmesan cheese
2 eggs, slightly beaten
Bring a pot of water to a boil.
Preheat oven to 375 degrees.
In a large bowl place manicotti shells, cover with boiling water and let stand for 5 minutes. Rinse with cold water.
Combine ricotta cheese,spinach, parmesan and eggs together in a bowl and mix well.
Stuff manicotti shells with mixture and place in a baking dish. Cover with pasta sauce and bake for 45 minutes.
I have 291 cookbooks and a majority of them I haven’t cooked from. I subscribe to about 20 daily emails of recipes and cooking blogs, which is where I get most of the recipes I make. What is the use of having 291 cookbooks if I am not going to use them? So this is my challenge, to cook at least one recipe a week from a different cookbook until I have used all of my cookbooks. On this blog I will share the one new recipe I make from my cookbooks as well as other recipes I make on a daily basis.
Thursday, October 25, 2012
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