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Hooray for Boobies & Other Fat Lady Tales

✏ 38 year old cis female ✏ Fat ✏ Married ✏ Crazy Cat Lady ✏ Opinionated ✏ Swear-ey ✏ All caps silliness ✏ occasional pretendy writer ✏ LJ immigrant ✏ Journaling since 2006 ✏ Ex chatroom /forum role player ✏ Now on Tumblr ✏

Mar. 20th, 2007

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Amazing what you find on the back of product boxes.

    1 box of Manicotti
    2 tablespoons of virgin olive oil
    6 oz of mushrooms, chopped
    1 garlic clove, minced
    1 bag of fresh spinach, chopped (or 1 box of frozen chopped spinach, thawed and well drained.)
    2 eggs
    1 container (15 oz) of ricotta chees
    1/3 fresh basil leaves
    1 teaspoon of salt
    1 jar of favorite Italian baking sauce
    1/2 cup of freshly grated Parmesan cheese

Preheat oven to 350, and cook manicotti for seven minutes: drain and rinse in cool water. Set aside.

Meanwhile heat oil in large skillet over medium heat. Add chopped mushrooms and garlic, saute for five minutes stirring occasionally. Stir in chopped spinach and continue cooking for five minutes. Set aside to cool.

Beat eggs lightly in a medium sized bowl, stir in ricotta, basil and salt. Stir in the mushroom mixture once it is room temperature.

Spread 3/4 cup of baking sauce over the bottom of a 13x9 inch baking dish. Fill manicotti with mushroom and spinach mixture then place in dish. Pour the remaining sauce over filled shells then garnish with cheese. Cover the entire dish in foil and bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted.


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May 2017

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