Spinach Ricotta Manicotti
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5.0
9 reviews
Excellent
Spinach Ricotta Manicotti
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Spinach Ricotta Manicotti or Cannelloni with a creamy soft and flavourful filling, homemade marinara sauce and melted cheese. Pure comfort food indulgence!
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Ingredients
MANICOTTI OR CANNELLONI
- 14 uncooked manicotti shells (or 18 dried cannelloni tubes)
- Good pinch of salt
FILLING
- 8 oz frozen spinach, thawed
- 1 lb ricotta cheese
- 1 cup fresh shredded mozzarella cheese (4 oz | 120 g)
- ½ cup freshly grated parmesan
- 2 large eggs
- 2 cloves garlic, finely chopped or minced
- 1 teaspoon Italian seasoning
- Pinch freshly grated nutmeg (optional)
- ¾ teaspoon salt
- ½ teaspoon fresh ground pepper
MARINARA SAUCE
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped (about ¼ cup)
- 2 cloves garlic, finely chopped (or minced)
- 28 oz American tomato sauce, (Passata)
- 1 cup water (swirl in tomato bottle to wash excess out for the sauce)
- 1 teaspoon tomato paste
- 2 teaspoons each fresh chopped basil and parsley (or 1 ½ teaspoons Italian seasoning)
- 1 teaspoon salt
- freshly ground black pepper
TOPPING
- 1 cup fresh shredded mozzarella cheese
- ½ cup freshly grated parmesan
Instructions
MANICOTTI
- In a large shallow dish, cover manicotti shells with boiling water and season generously with salt. Cover with foil or plastic wrap and set aside to soften slightly (about 7-10 minutes while you prepare your sauce).
MARINARA SAUCE
- Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
- Stir in salt and pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
FILLING
- Squeeze excess water from the thawed spinach.
- Combine filling ingredients in a bowl until well combined.
ASSEMBLE AND COOK
- Preheat oven to 350°F | 175°C.
- Spray the bottom of a 9 x 13-inch ovenproof baking dish with nonstick spray. Spread out about 2 ladles (or 1 cup) of the marinara sauce on the bottom of baking dish.
- Transfer filling mixture into a strong ziplock bag. Cut a hole in the bottom corner of the bag (see photos in post, or use a piping bag).
- Once manicotti tubes have softened slightly but are still firm to the touch, use a slotted spoon to transfer them from the boiling water to a plate. 'Pipe' filling into manicotti tubes and arrange them in a single layer over the sauce in the baking dish. Top with remaining sauce and cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes, or until pasta shells are cooked through.Serve immediately.
Notes
- Use dried cannelloni tubes that do not need to be pre-boiled before cooking in the oven if you can. If you can't find them, follow pre-cooking packet instructions for what you have on hand.
- Refrigerate for up to 3 days.
- Alternatively freeze for up to 2 months.
- Cover stuffed cannelloni tubes with foil and bake for 25 minutes.
- Remove foil and bake for a further 10 minutes, or until cooked through.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
20g
(7%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
61mg
(20%)
Sodium
576mg
(24%)
Potassium
421mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2546IU
(51%)
Vitamin C
8mg
(9%)
Calcium
277mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14stuffed manicotti tubes
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 61mg | 20% |
| Sodium | 576mg | 24% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2546IU | 51% |
| Vitamin C | 8mg | 9% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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