Spinach Ricotta Manicotti
Spinach Ricotta Manicotti or Cannelloni with a creamy soft and flavourful filling, homemade marinara sauce and melted cheese. Pure comfort food indulgence!
Foto: Cafe DelitesBahan-bahan
- 14 uncooked manicotti shells ((or 18 dried cannelloni tubes))
- Good pinch of salt
- 8 oz frozen spinach, (thawed)
- 1 lb ricotta cheese
- 1 cup fresh shredded mozzarella cheese ((4 oz | 120 g))
- 1/2 cup freshly grated Parmesan
- 2 large eggs
- 2 cloves garlic, (finely chopped or minced)
- 1 teaspoon Italian seasoning
- Pinch freshly grated nutmeg ((optional))
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 small onion, (finely chopped (about 1/4 cup))
- 2 cloves garlic, (finely chopped (or minced))
- 28 oz American tomato sauce, ((Passata))
- 1 cup water ((swirl in tomato bottle to wash excess out for the sauce))
- 1 teaspoon tomato paste
- 2 teaspoons each fresh chopped basil and parsley ((or 1 1/2 teaspoons Italian seasoning))
- 1 teaspoon salt
- Freshly ground black pepper
- 1 cup fresh shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan
Langkah-langkah
In a large shallow dish, cover manicotti shells with boiling water and season generously with salt. Cover with foil or plastic wrap and set aside to soften slightly (about 7-10 minutes while you prepare your sauce).
Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
Stir in salt and pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Squeeze excess water from the thawed spinach.
Combine filling ingredients in a bowl until well combined.
Preheat oven to 350°F | 175°C.
Spray the bottom of a 9 x 13-inch ovenproof baking dish with nonstick spray. Spread out about 2 ladles (or 1 cup) of the marinara sauce on the bottom of baking dish.
Transfer filling mixture into a strong ziplock bag. Cut a hole in the bottom corner of the bag (see photos in post, or use a piping bag).
Once manicotti tubes have softened slightly but are still firm to the touch, use a slotted spoon to transfer them from the boiling water to a plate. 'Pipe' filling into manicotti tubes and arrange them in a single layer over the sauce in the baking dish. Top with remaining sauce and cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes, or until pasta shells are cooked through.Serve immediately.
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