← Back to Search Results
baking Italian
Spinach and Ricotta Manicotti

Photo by:
Comments: 1
 

Recipe

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

Yield: Makes 6-8 servings
Prep time: 25 Mins
Cooking time: 35 Mins

Ingredients

  • One 8oz (224g) box manicotti (14 each)
  • One 10oz (280g) box chopped frozen spinach, thawed
  • 1 qt (1 liter) container ricotta
  • ¾ cup freshly grated Parmesan
  • 2 large eggs, lightly beaten
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper
  • White Bechamel Sauce

For the red 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

Directions

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, ½ 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 × 10in (38 × 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 ¼ cup of Parmesan. Bake for 30–35 minutes, or until the top is golden and bubbling.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 8 servings, 1/8 teaspoon of added salt per serving, but does not include bechamel sauce. For nutritional information on bechamel sauce, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

432kcal (22%)
447mg (45%)
9mg (15%)
422mcg RAE (14%)
569mg
76mg
25g
2g
3g
33g
124mg (41%)
716mg (30%)
13g (63%)
23g (35%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • parksloper

    01.24.10 Flag comment

    Made this tonight. Very very good.
    It does take some time because you make the sauces and need to stuff the shells. But well worth it. We can see using meat in the filling another time.

    Note, the recipe does not include the instructions for the white sauce. We used the white sauce for the lasagna by the same authors, and used 1/2 of what the recipe called for. They should correct this!

 

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
new-american-table New American Table
by Marcus Samuelsson
good-to-the-grain Good to the Grain
by Kim Boyce
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
mom-a-licious Mom-a-Licious
by Domenica Catelli
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-sweet-life The Sweet Life
by Kate Zuckerman
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
in-the-kitchen-with-david In the Kitchen with David
by David Venable
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?