Spinach and Ricotta Manicotti

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by:

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

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.

Editor's Note

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)

Calories 432kcal (22%)

Calcium 447mg (45%)

Vitamin C 9mg (15%)

Vitamin A 422mcg RAE (14%)

Potassium 569mg

Magnesium 76mg

Protein 25g

Sugar 2g

Fiber 3g

Total Carbohydrate 33g