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Spinach and Ricotta Manicotti

Stuffed pasta is a great way to feed a crowd. This version has two sauces to make it extra-special

Prep Time: prep 25 mins

Cooking Time: cook 35 mins

Serves: makes 6-8 servings


  • one 8oz (224g) box manicotti (14 each)
  • one 10oz (280g) box chopped frozen spinach, thawed
  • 1 qt (1 liter) container ricotta
  • 3 / 4 cup freshly grated Parmesan
  • 2 large eggs, lightly beaten
  • pinch of freshly grated nutmeg
  • salt and freshly ground black pepper
  • White Sauce

For the sauce

  • 1 tbsp extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 2 cups canned crushed tomatoes
  • 1 / 3 cup vegetable stock or water
  • 1 / 3 cup chopped basil
Spinach and Ricotta Manicotti photo

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  1. Cook the manicotti shells in a large pot of lightly salted water according to the package instructions. Drain, rinse under cold running water, and drain again.
  2. Meanwhile, drain the spinach well, pressing out any excess liquid. Mix the ricotta, 1/2 cup of the Parmesan, and the eggs in a bowl. Add the spinach and mix. Season with the nutmeg, salt, and pepper. Spoon the filling into the manicotti tubes. Arrange them in a lightly oiled 15 x 10in (38 x 25cm) baking dish.
  3. For the sauce, heat the oil in a saucepan over medium-low heat. Add the onion and cook for 5 minutes, until softened. Add the celery and garlic and cook for another 2 minutes. Stir in the tomatoes and stock and simmer for 15 minutes, or until the sauce is slightly reduced. Stir in the basil.
  4. Preheat the oven to 375°F (190°C). Pour the white sauce over the manicotti, then spoon the tomato sauce on top. Sprinkle with the remaining 1/4 cup of Parmesan. Bake for 30-35 minutes, or until the top is golden and bubbling.
  • prep 25 mins; cook 35 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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