March 2025

Spinach and ricotta Manicotti

Baked spinach and ricotta, manicotti, infused with mouthwatering, Italian herbs, fresh marinara, and three cheeses, is a crowd – pleaser that's sure to impress your family and guests. It's the perfect choice for a cozy family meal or a delightful gathering. Remember to pair this culinary delight with Great Frogs Silopanna Red for an unforgettable dining experience. Enjoy!

Ingredients

  • Kosher salt

  • 1 -16oz high-quality ricotta cheese (see notes)

  • 1 -16 oz fresh homemade or store-bought lasagna noodles, cut into twelve 4- by 4-inch squares, dried manicotti shells

  • 8 ounces fresh spinach, washed

  • 12 ounces shredded low-moisture mozzarella cheese, divided

  • 1 c grated or shredded Parmigiano-Reggiano, divided

  • 1 large egg

  • 1 medium clove garlic, minced

  • small handful fresh basil, chopped

  • 1 teaspoon freshly grated nutmeg

  • Freshly ground black pepper

  • 2-3 cups Italian seasoned tomato sauce, (marinara) divided

Method

  1. Adjust oven rack to center position and preheat oven to 375°F (190°C). Drain Ricotta on paper towel lined plate or pan (3-4 layers), let drain 5 min. Set aside. Preheat oven 375 degrees.

  2. If Using Fresh Pasta: Bring a large pot of salted water to a boil over high heat. Working in batches, add pasta squares to boiling water, 6 at a time. Cook for 30 seconds, then, using tongs, transfer to a clean kitchen towel to drain, laying them out in a single layer. Repeat until all pasta squares are cooked, reserving boiling water for step , Set aside, keeping squares separated from each other.

  3. If using dried manicotti shells, Bring 4 to 6 quarts of water to a boil, add salt to taste. Add pasta to boiling water. boil uncovered for 7 minutes, gently, stirring occasionally. Drain and set aside on a sheet pan or platter, which is lightly covered with cooking spray to prevent sticking.(or set back in the tray they were packaged in.

  4. In large saucepan at medium heat, sweat, the spinach till wilted and soft. Drain excess liquid by placing on triple layer of paper towel, Roll up and squeeze excess water or liquid out of spinach. Next place on cutting board and chop. Set aside.

  5. sauté chopped mushrooms until done sprinkle lightly with salt and garlic powder, set aside.

  6. Add greens and mushrooms to bowl with ricotta. Add half of mozzarella, half of parmesan, egg, garlic, and nutmeg. Season with a large pinch of salt and a few grinds of black pepper, then fold with a wooden spoon or spatula to combine.

  7. Spread half of tomato sauce in an even layer in a casserole dish. Working with one square of pasta at a time, place a few tablespoons of ricotta mixture in a row along the center of the square, then roll it up. Place roll, seam side down, in casserole dish. Continue until all of pasta and filling are used up. when using manicotti shells, simply and carefully fill shells. lay them in pan one by one as instructed for roll-up pasta.

  8. Spoon remaining sauce over manicotti, keeping it tidy along the center of each row of rolls. Sprinkle remaining mozzarella cheese over sauce. Sprinkle all over with remaining parmesan. Cover tightly with foil.

  9. Place in oven and bake for 30 minutes. Remove foil and continue baking until cheese is well browned and bubbly, about 15 minutes longer. Remove from oven and let rest for 10 minutes. Sprinkle with parsley or basil and serve.

CREDITS: adaption from J.Kenji López-Alt recipe

Michelle AhlersComment