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 Stuffed Tuna Manicotti

 

      Yield: 1 Servings

 

      1 cn light tuna in water,6-1/2 oz

      1 pk frozen chopped spinach

           -10-1/2 oz. cooked

           and,Drained

      4 oz ricotta cheese

      1    egg,lightly beaten

    3/4 t  salt

    1/8 t  nutmeg,ground

      8    manicotti shells

    1/4 c. parmesan cheese,Grated

           salt and pepper,To Taste

           paprika

      2 T  butter (or margarine)

  2 1/2 T  flour

    1/2 t  salt

      2 c  milk

      2 T  pale dry sherry

Drain tuna. Combine spinach, ricotta, egg, seasonings and tuna. Fill

manicotti shells with tuna mixture. Spoon half sherry sauce into a 9 x

9 baking dish.

 

Arrange manicotti on top of sauce. Pour remaining sauce over all.

Sprinkle with parmesan cheese and paprika. Cover with foil. Bake in a

375 degree oven for one hour.

 

Sherry sauce: Melt butter; stir in flour and salt until blended.

Gradually stir in milk, stirring constantly until it boils and thickens.

Remove from heat; stir in sherry.

 

Texas State Fair 1988











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