Manicotti
Manicotti
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 857
- Total Fat
- 47
- Saturated Fat
- 26
- Carbohydrates
- 59
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 53
- Cholesterol
- 192
- Sodium
- 1408
- Total: 1 hr 30 min
- Active: 30 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 857
- Total Fat
- 47
- Saturated Fat
- 26
- Carbohydrates
- 59
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 53
- Cholesterol
- 192
- Sodium
- 1408
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
Kosher salt
16 manicotti shells
Quick Food Processor Sauce:
One 32-ounce can San Marzano tomatoes
3 to 4 cloves garlic, grated
1 small onion, grated
1/2 teaspoon sugar
A few leaves fresh basil, torn
A few sprigs fresh parsley, leaves only
A few sprigs fresh thyme, finely chopped
Kosher salt and ground black pepper
Kosher salt and ground black pepper
About 2 tablespoons EVOO
2 cups passata or tomato sauce
The Filling:
One 10-ounce package organic chopped frozen spinach, wrung dry in a kitchen towel
4 cups ricotta
1 1/2 cup grated Parmigiano-Reggiano
Kosher salt and ground black pepper
Kosher salt and ground black pepper
Freshly grated nutmeg
2 eggs, lightly beaten
2 cups shredded mozzarella
Directions
- Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
- For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
- Pour half of the sauce into large baking dish.
- For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
- Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.
Looking for Something Else?
Fudge Factor
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Craving: Chocolate Cake Jan 27, 2011
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
How to Chop and Melt Chocolate
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.
