Spinach Manicotti-Shell Masterpiece

Spinach Manicotti-Shell Masterpiece

• 2 Tablespoons + 2 teaspoons 
• Margarine
• All-purpose flour
• 2 cups skim milk (or any milk on hand)
• 1/2 cup chicken broth- store bought
• 1 1/2 teaspoon, divide
• Black pepper, dash
• Nutmeg, dash
• 2 cups part-skim ricotta cheese
• 1 package (10 oz) frozen chopped spinach, thawed & well drained (aprox. 1 cup)
• 2 ounces grated Parmesan cheese
• 1 teaspoon garlic salt
• 14 large shell pasta (half box), cooked
• 2 cups mozzarella cheese, seperated
• 2 cups monterrey cheese, separated
• 1 chopped onion, sautéed
•  1/2 tablespoon roasted garlic, minced

1. Preheat oven to 350° F 
2. In a medium sauce pan, heat margarine over medium heat until bubbly and hot. Add flour and cook, stirring constantly for 1 minute. 
1. This is creating a roux for the base of your sauce.
3. Reduce to medium-low heat, gradually stir in milk and chicken broth. Continue to stir and cook until sauce is smooth. 
4. Add 1/2 teaspoon salt & dash each of pepper and nutmeg, let simmer, stirring occasionally, until sauce is thickened. 10-15 minutes
5. While sauce is simmering, in a medium bowl, combine
1. ricotta cheese
2. spinach
3. parmesan cheese
4. 1 cup mozzarella cheese
5. 1 cup monterrey cheese
6. garlic salt
7. roasted garlic
8. sautéed onion
9. dash of pepper (or more if you'd like)
10. dash of nutmeg
6. Mix well, Grease a 13x9x2 inch baking dish
7. Stuff Manicotti Shells with spinach mixture until full & place in the greased baking dish
8. Add 1 cup mozzarella & 1 cup monterrey cheese to sauce, stirring constantly for 1 minute. 
9. Pour sauce onto stuffed manicotti shells
10. Bake for 20-25 minutes until cheese is slightly browned
11. TA-DA you have a delicious Spinach Manicotti-Shell Masterpiece!