Spinach and Ricotta Manicotti

I am somewhat ashamed to admit that until now, I have never made manicotti!  As a member of the stuffed pasta family, this recipe is sure to please anyone who is already a fan of ravioli or stuffed shells.  While some manicotti fillings include meat (Italian sausage is most commonly used), this recipe features spinach. While some may shy away from Popeye's vegetable of choice, I assure you that when it is mixed with delicious cheeses, stuffed into a tube of pasta, and layered with homemade marinara sauce and more cheese, you can't go wrong :-)

Spinach and Ricotta Manicotti
Serves 5-6

Ingredients:

1 package manicotti - about 14 tubes - cooked al dente and rinsed under cool water

For the marinara sauce:
2 tablespoons olive oil
1 small onion
2 cloves garlic
Pinch of salt
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1 - 28 oz. can whole peeled tomatoes
1/4 cup fresh basil

For the ricotta filling:
1 - 15 oz. container of ricotta cheese
1 - 10 oz. package frozen chopped spinach, thawed and squeezed of excess liquid
1/2 cup grated parmigiano reggiano
1 large egg
1 teaspoon dried oregano
1/8 teaspoon pepper

For topping:
1/2 cup shredded mozzarella cheese
1/2 cup freshly chopped flat leaf parsley


Directions:

In a medium size saucepan, heat the olive oil over medium heat and saute the onion with a pinch of salt until translucent.  Add in the garlic, red pepper flakes, and oregano and cook for another minute.  Pour in the tomatoes, stir, and simmer over medium-low heat for about 1 hour, or until the tomatoes start to break apart on their own.  When the sauce is finished simmering, turn off the heat and tear the basil into small pieces and stir it into the sauce.  Set aside.

In a medium size bowl, combine all of the filling ingredients, mixing well until everything is evenly distributed.

Spoon a thin layer of the marinara sauce in the bottom of a rectangle baking dish.

Using a very small spatula or spoon, carefully fill the manicotti tubes with the ricotta filling mixture, leaving no air bubbles.  Lay the filled manicotti side-by-side in the bottom of the pan to create an even layer, if possible.  Top the pasta with a thin layer of marinara sauce, and sprinkle with the 1/2 cup of mozzarella cheese.

Cover with aluminum foil and bake in a preheated 400 degree oven for 20 minutes, or until hot and bubbly.  Uncover and bake for an additional 5-10 minutes, or until the cheese on top begins to bubble.

Remove from oven and sprinkle the top of the manicotti with freshly chopped parsley.

We had steamed carrots with a sage and butter sauce alongside the manicotti, as well as a delicious red wine made with a blend of French Rhone grape varietals grown in California :-)

Librarian turned Foodie