Stuff A Roni Florentine Recipe 335

MANICOTTI (GOLDEN GRAIN STUFF-A-RONI)

Steps:

• Cover bottom of oblong 2-quart baking dish with 1 cup of marinara sauce. In a sauté pan, brown beef and onion in oil; add bread crumbs, spinach, Parmesan, eggs, salt and pepper. Fill uncooked manicotti with beef mixture, and arrange in a single layer in baking dish. Add 1/2 cup water to remaining sauce; stir, and pour over the top of manicotti dish. Cover with foil. Bake at 375 degrees F for 1 hour.

FLORENTINE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

STUFF-A-RONI FLORENTINE RECIPE - (3.3/5)

Steps:

• Cover bottom of oblong 2-quart baking dish with 1 cup of marinara sauce. In a saute' pan, brown beef and onion in oil; add bread crumbs, spinach, Parmesan, eggs, salt and pepper. Fill uncooked manicotti with beef mixture, and arrange in a single layer in baking dish. Add 1/2 cup water to remaining sauce; stir, and pour over the top of manicotti dish. Cover with foil. Bake at 375 degrees F for 1 hour.

STUFFED CHICKEN FLORENTINE

Steps:

• Heat oven to 400°F.
• Pour 1/4 cup Tomato and Basil Pasta Sauce into 8-inch square baking dish sprayed with cooking spray.
• Place chicken breasts, top sides down, on work surface. Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish.
• Pour remaining Tomato and Basil Pasta Sauce over chicken; top with cheese. Cover.
• Bake 40 to 45 min. or until chicken is done (165ºF).

STUFFED SHELLS FLORENTINE

Steps:

• Cook pasta shells Preheat the oven to 350 degrees.
• Combine mozzarella cheese, Parmesan, and the next eight ingredients in a large bowl.
• Spoon cheese mixture evenly into cooked shells.
• Arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray.
• Pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella.
• Bake at 350 degrees for 30 minutes.

STUFFED SHELLS FLORENTINE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.

SOLE FLORENTINE

Steps:

• Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
• Put flour on a paper plate.
• In a separate low dish, mix the water with the beaten eggs.
• Dust the filets with flour, then dip both sides in the beaten egg.
• Fry gently on each side until fish laked easily.
• Remove fish to a heated plate.
• Add the rest of the butter and lemon juice to the frying pan.
• Add the spinach, turning gently until just "wilted".
• Serve spinach under each serving of fish.