Manicotti is an Italian pasta in the form of large wide tubes, which are filled with filling and baked under a layer of tomato sauce marinara and grated cheese until the filling is warmed up and the cheese on the surface of the casserole turns into a delicious crust. Make the filling for spinach, ricotta, mozzarella and parmesan manicotti. Replace some of the parmesan with pecorino cheese, and then the cheese taste will be even richer and more interesting. Marinara sauce can be cooked in advance and refrigerated. You will get a little more sauce than is required for manicotti. Serve leftovers with other dishes, such as pasta or ravioli.
Time: 1 hour. 15 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr fresh spinach (cut stems) or packing (280 g) frozen spinach, thaw
- 12 tubes of manicotti
- 3 tbsp. marinara sauce, see recipe below
- 2 large eggs
- 1.5 tbsp. ricotta (about 450 gr.)
- 1 tbsp. grated mozzarella (about 110 gr.)
- 1 tbsp. freshly grated parmesan or a mixture of parmesan and pecorino
- Pinch of Freshly Grated Nutmeg
- 2 tsp diced unsalted butter
- 2 tbsp. l extra virgin olive oil
- 1/4 part medium onion, diced (about 3 tbsp. L.)
- 3 cloves of garlic, chopped
- 1 can (800 gr.) Canned whole peeled tomatoes in their own juice (3.5 tbsp.), Coarsely chopped
- 1 fresh sprig of thyme
- 1 fresh sprig of basil
- Preheat the oven to 175 ° C.
- If you use fresh spinach, over high heat, bring the water in a large saucepan to a boil and generously salt. Fill the medium bowl with ice water and salt. Boil the spinach for 3-4 minutes. Take out the slotted spoon (keep the water in a saucepan boiling) and immediately transfer the spinach to ice water. Drain the water, squeeze the excess water out of the spinach and chop it finely. Or if you are using defrosted spinach, just squeeze it and chop finely.
- In the same large pot of boiling water, boil the manicotti in accordance with the recommendation on the packaging until al dente. Drain and dry the tubules.
- Distribute 1 tbsp. marinara sauce at the bottom of a baking dish measuring 22×32 cm. Lightly beat the eggs in a medium-sized bowl. Add spinach, ricotta, mozzarella and 1/3 tbsp. grated cheese (or cheese mixture) and mix to distribute everything evenly. Sprinkle with 0.5 tsp. salt, nutmeg and freshly ground black pepper. Spoon the cheese mixture into the manicotti tubes and arrange them in a baking dish. Pour the remaining 2 tbsp. sauce. Sprinkle with the remaining 2/3 tbsp. grated cheese and slices of butter.
- Bake for 30 minutes. Serve immediately.
In a medium-sized saucepan over medium heat, heat the vegetable oil. Add onion and garlic and fry, stirring, until lightly browned, for about 3 minutes. Add tomatoes and sprigs of thyme and basil and bring to a boil. Reduce heat, cover and simmer for 10 minutes with a slight boil.
Remove and discard sprigs of greenery. Stir in 2 tsp. salt and black pepper to taste. Use the sauce immediately, or refrigerate tightly with a lid for up to 3 days, or freeze for up to 2 months.
Output: 3.5 tbsp.