Spinach Ricotta Manicotti
Tuesday , 22, October 2013
A Delicious twist on a Classic…add Spinach to your Ricotta filling to make your Manicotti amazing!!
- 3 Cups Ricotta Cheese
1 Cup Cooked Spinach, Cooked, Squeezed Dry & Chopped
1/2 Cup Grated Parmesan Cheese
1/2 Cup Shredded Mozzarella Cheese
Salt & Pepper
10 Manicotti Shells
1/3 Cup Grated Parmesan Cheese For Topping
- In a heavy saucepan, heat the olive oil and cook the garlic until fragrant.
Add the tomatoes, stir, and season with salt and pepper.
Cook over low heat for 15 minutes.
Preheat oven to 375 degrees F.
While the sauce is cooking cook the manicotti shells in salted, boiling water following manufactures directions.
Drain the shells and drop into a bowl of cold water.
In a bowl, mix together the three cheeses and spinach.
season the ricotta mixture with salt and pepper.
Drain the shells and pat dry with a kitchen towel.
Spoon a half cup of sauce into the bottom of a large baking pan and spread evenly.
Use either a pastry bag without a tip, or a ziplock bag with one end cut off and fill with the ricotta mixture.
Holding the shell, squeeze the filling into the shell.
Once filled, lay the shells into the pan side by side.
Once all the shells have been filled, spoon the sauce evenly over the shells, then sprinkle with the remaining parmesan cheese.
Bake the pasta covered for 20 minutes, then remove the cover and cook for another 20 minutes.
Serve immediately….Yum 🙂
Thanks to Italian Food Forever for this recipe….