8 dried manicotti shells
1/4 cup sliced green onions (about 2)
1 clove garlic, minced
2 tbsp. margarine or butter
2 tbsp. all-purpose flour
1 1/3 cups milk
1 cup Swiss cheese shredded
1/4 cup chicken broth
1 egg, beaten
1 (10 oz) pkg. chopped spinach,frozen,thawed and well drained
1/2 cup Ricotta cheese
1/2 cup Parmesan cheese, Grated
1/2 cup feta cheese, crumbled
1/4 tsp. lemon peel, finely shredded
1/8 tsp. ground nutmeg
Cook manicotti about 18 minutes or till tender but still firm. Drain well.
Cool manicotti in a single layer on a piece of greased foil.
Sauce: In a saucepan saute green onions and garlic inmargarine or butter till tender. Stir in flour. Add milk all at once. Cook and stir till thickened and bubbly. Add Swiss cheese and chicken broth, stirring till cheese melts.
Filling: In a mixing bowl stir together egg, spinach, ricotta cheese, parmesan cheese, feta cheese, lemon peel, and nutmeg. Use a small spoonto fill manicotti shells with filling. Arrange filled shells n a 2-quart rectangular baking dish. Pour sauce over filled shells.
Bake, covered in a 350 degree F oven 35-40 minutes or until heated throughly.
Makes 4 servings
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