Spinach and Ricotta Manicotti
Type: Main Dishes
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
- 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.
- 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.
- 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.
- 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 The Illustrated Kitchen Bible.
Copyright Â© 2008 Dorling Kindersley Limited.
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