Stuffed Tuna Manicotti

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