spinach and ricotta mannicoti
Fresh healthy manicotti. Great fresh taste.
prep time
20 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 16 ounces mannicotti tubes
- 28 ounces crushed tomatoes
- 3 cloves garlic minced
- 1/2 cup shredded mozzarella cheese
- FILLING
- 1 bag fresh spinach
- 1/4 cup heavy cream
- 8 ounces ricotta cheese drained
- 1/4 cup shredded parmigiano-reggiano
- 1 large egg noodles
- 1/4 teaspoon ground nutmeg
How To Make spinach and ricotta mannicoti
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Step 1Cook the manicotti in boiling salted water just until they are softened a bit. You need them a little firm. Drain and let cool. Cook the spinach in boiling salted water until the spinach is wilted. Drain and chop the spinach.
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Step 2Add the spinach to a large bowl. Mix the heavy cream, ricotta cheese, parmigiano --reggiano, egg, and nutmeg.Fill the shells with the spinach mixture.
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Step 3Mix the crushed tomatoes, and garlic together. Preheat oven 350 degrees. Place a small amount of tomato mixture in the bottom of baking pan.
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Step 4Arrange the filled manicotti in the pan. Top with remaining tomato mixture. Bake for 25 minutes. Add Mozzarella cheese and bake until cheese is melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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