Ingredients
- 24 shells (jumbo)
- 12 manicotti noodles
- 12 roma tomatoes
- 2 garlic
- 1 egg (white)
- 1 nbsp
- 1 scallions
- 1/2 carrot
- 60 ml wine (white)
- 20 gr parmesan cheese
- 1 gr nutmeg
- 1 package spinach
Cook the manicotti noodles and set aside. In a large bowl, combine all ingredients. Using a pastry bag, fill the noodles. Place in a large casserole dish.
Sauce: Place all ingredients in saucepan and simmer for 30 45 minutes. Transfer to blender and blend. Strain the sauce through a fine mesh strainer. Pour the sauce over the manicotti and top with parmesan. Bake at 160ºC or 45 minutes.
