Latest on forum

Conversations free and frivolous Diet and corner a big fussy eater Gallery Give back / Change Greetings and wishes Health and Beauty Kitchen tips Parents and Toddlers or chatting Pranks on the needle and weeding the garden Stories of food The idea or problem? Zoo

Chat

article

recipe

gallery

movie

Latest recipes
Bread (2) Cakes (28) Casseroles (7) Christmas (17) Cookies (11) Cuisines of nations (34) Desserts (3) Diets (2) Dishes flour (8) Dishes with mushrooms (3) Drinks (2) Easter (11) Eggs in the lead role (0) Fishes (1) For kids (5) Grilled (0) Homemade sweets (1) Meat (16) Meatless (24) Pasta in a leading role (2) Prepared (1) Recipes for the lazy (6) Rice and cereal (2) Salads (9) Sauces and dips (1) Seafood (0) Snacks (3) Soups (12) Steaming and steam cooker (0) Vegetables (4) With the pressure cooker (0)

Latest articles
Christmas traditions (0) Cooking School (0) Creativity (0) Cuisines of the world (0) Culinary columns (0) Curiosities (0) Eko corner (0) For the little ones (0) Ingredients (0) Other (0) Rallys (0) Reports (0) Tips (0) Tutorials (0)

Latest galleries
Animals (0) Entertainment (0) Food (0) Hobby (0) Others (0) Sport (0)

Latest movies
Entertainment (0) Hobby (0) Recipes (0)

Animals Crafts Creativity Culinary Garden Health and Beauty House / Flat Personal

You are here: Main page / Recipes / Manicotti ze szpinakiem i serem ricotta

Manicotti ze szpinakiem i serem ricotta

Difficulty level
Easy

Ingredients:

rurki makaronu manicotti ( mozna zastapic rurkami cannelloni)

opakowanie mrozonego szpinaku
kubeczek serka ricotta ( 425 g)
starty parmezan
cebula
odrobina natki pietruszki
swieza bazylia
jajko
sol, pieprz, zabek czosnku (moze byc w pudrze)

sos pomidorowy

Prepare instructions:

rurki podgotowac w lekko osolonej wodzie, doslownie chwilke, odcedzic wysuszyc i ulozyc pojedynczo, zeby sie nie skleily

szpinak odparowac na patelni, na osobnej patelni podsmazyc cebule z zabkiem czosnku, dodac szpinak, wystudzic

utrzec serek ricotta z pozostalymi skladnikami, doprawic do smaku przyprawami ( ricotta jest w zasadzie bez smaku wiec nie zalujmy przypraw)

farszem nadziewac rurki, wylac troche sosu na dno naczynia, w ktorym pieczemy i ukladac jedno przy drugim(ma byc jedna warstwa!), wierzch polac sosem i do piekarnika na ok. 30 min

ja osobiscie posypuje dodatkowo wierzch sosu parmezanem

smacznego

Author: vegetka 2008-12-13

Follow author Add to favorites Tested Send message to author Print

Groups:	Meatless Cuisines of nations Italian Cuisine Pasta in a leading role Recipes for the lazy Casseroles

View all comments (2)

enedue (2015-01-13 12:36)

a w jakiej temperaturze piec ? wstawiać do nagrzanego piekarnika ? pewnie tak... ;)

enedue (2015-01-13 12:42)

i uwazam ze lepsze są surowe canneloni nadziane i dopiero zapieczone...

Write comment

More from this author

Show all

left right

Similar recipes

Muszelki nadziewane warzywami i twarogiem dorqi

kanapka szybka i łatwa mmmmmm

Brokułowe penne Halaa

By kasia.kuby, Zapiekanka szpinakowa pierwsza

Zapiekanka szpinakowa pierwsza kasia.kuby

Łatwe i Szybkie Canelloni ze szpinakiem jednostka

Zapiekanka z fasolką martita_21

Penne z rydzami w pomidorach trooskava

Lasagne szpinakowa z wloch hanci hancia

The rules on cookies

As part of our website we use cookies to provide you with services at the highest level. Using the site without changing the settings for cookies is that they will be included in your terminal device. You can change the settings for cookies at any time. More details in our" „<% gt "Polityce Cookies” %>".