Prep:
15 mins
Total:
1 hour
Makes:
10 servings
Utensil:
6 Qt. Grand Gourmet with Cover (Limited Edition)
Saladmaster Food Processor
6.5 Qt. Double Walled Bowl
Contributed By:
Diana Valenciano
Ingredients
Recipe Description:
No need to turn on the oven when making this dish! With Saladmaster, baking on the stove-top is a breeze, and the Grand Gourmet Skillet gives you enough cooking capacity to feed a hungry crowd! Stuffed with 3 cheeses and spinach, this vegetarian pasta dish is guaranteed to become a family favorite!
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33 - 35
manicotti shells, uncooked
30
oz
ricotta cheese, part skim
(850
g)
16
oz
frozen spinach leaves, chopped
(454
g)
2
cups
Parmesan cheese, halved
(200
g)
2
cups
mozzarella cheese, halved
(200
g)
3
large
eggs, whole
1
tbsp
garlic powder
(2
g)
1
tbsp
Italian seasoning
(2
g)
67
oz
Italian tomato sauce
(1.9
kg)
salt/pepper to taste (optional)
Directions:
- In a bowl, mix the ricotta cheese, half of the cheese, eggs, seasonings and 3⁄4 of the spinach together. Add to a pipping bag or a plastic zipper bag and cut the corner off to be able to pipe it into the uncooked manicotti shells.
- Once shells have been filled, add a layer of sauce to the bottom of the skillet and layer the manicotti shells into the skillet. It should fit approximately 30-35 uncooked, stuffed manicotti shells.
- Top the shells with the remaining tomato sauce, cheese and spinach. Place cover on the skillet and set temperature to medium heat. When Vapo-Valve™ begins to click turn heat down to low and cook for 30 - 45 minutes or until manicotti shells are al dente.
- Serve immediately. If desired with garlic bread and a side salad.
Directions
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