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2 pck frozen chopped spinach thawed and pressed dry
1 tbs butter salt & pepper
In a large skillet on med heat saute until moisture is gone and set aside.
1/4 cup minced onion 3 tbs butter
1 cup chopped ham (I prefer a cooked shrimp & crab mix) 1/4 tsp ground nutmeg
Saute onions in butter until limp. Add ham and cook one minute. Stir in spinach and nutmeg. Place in a large bowl and cool.
1 cup ricotta cheese 2 egg yolks slightly beaten
1 cup grated parmesan cheese. ( I can't remember if it's 1 or 2 boxes of manicotti pasta) Or you can use the large shells
Anyways the pasta needs to be cooked and drained. Now preheat oven to 375
Very well grease a 13 X 9 X 2 in. dish. Fill the pasta
Bechamel Sauce
3 tbs butter 1 1/2 cups milk salt & pepper
3 tbs AP flour 1 tsp chicken boullion granules
In a small saucepan melt butter. Stir in flour. Cook and stir over med heat 2 - 3 minutes.
Add milk abd boullion still stirring. Bring to a boil until thickened. Add salt and pepper to taste. Remove from heat. Makes 1 1/2 cups.
Bechmael sauce 1/3 cup grated parmesan cheese
3 cups tomato sauce
Put 3/4 cup Bechmael sauce in baking dish cover with 1/2 cup tomato sauce. Put filled pasta on top and drizzle the rest of the 3/4 cup of Bechmael sauce . Sprinkle with cheese. Bake 20 - 30 minutes until hot and bubbly and just browning on top. Heat the rest of the tomato sauce and serve separatly. Serves 6 - 8
This may at first seem like a lot of work but once started you can see that it really isn't and it is so good!
Originally from NOLA... Now in central CA where we like to shake rattle and roll!
