Spinach Ricotta Manicotti
A classic Italian dish featuring tender pasta shells filled with creamy ricotta and fresh spinach, topped with a rich tomato sauce.
Equipment
- Heavy saucepan
- Mixing Bowl
- Baking Pan
Ingredients
- 2 cloves garlic peeled and minced
- 2 tablespoons olive oil
- 3 cups chopped tomatoes
- 3 tablespoons fresh basil chopped
- 3 cups fresh ricotta cheese
- 1 cup cooked spinach squeezed dry and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese for topping
Instructions
- Prepare the sauce: Heat olive oil in a heavy saucepan over medium heat. Cook garlic until fragrant, then add chopped tomatoes and season with salt and pepper. Simmer for 15 minutes.
- Cook manicotti shells according to package directions. Drain and place in cold water.
- Prepare the filling: In a mixing bowl, combine ricotta, cooked spinach, Parmesan, and mozzarella. Season with salt and pepper.
- Spoon a small amount of sauce into the bottom of a baking pan. Fill each manicotti shell with the ricotta mixture and place in the pan.
- Pour remaining sauce over the filled shells and sprinkle with additional Parmesan cheese.
- Cover the pan and bake at 375°F (190°C) for 20 minutes. Remove cover and bake for an additional 20 minutes until cheese is browned.
- Let rest before serving. Enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.