Spinach Ricotta Manicotti
Spinach Ricotta Manicotti or Cannelloni with a creamy soft and flavourful filling, homemade marinara sauce and melted cheese. Pure comfort food indulgence!
Servings: 14 stuffed manicotti tubes
Calories: 243kcal
Ingredients
MANICOTTI OR CANNELLONI
- 14 uncooked manicotti shells (or 18 dried cannelloni tubes)
- Good pinch of salt
FILLING
- 8 oz (250 g) frozen spinach, thawed
- 1 lb (500 g) ricotta cheese
- 1 cup fresh shredded mozzarella cheese (4 oz | 120 g)
- 1/2 cup freshly grated Parmesan
- 2 large eggs
- 2 cloves garlic, finely chopped or minced
- 1 teaspoon Italian seasoning
- Pinch freshly grated nutmeg (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
MARINARA SAUCE
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped (about 1/4 cup)
- 2 cloves garlic, finely chopped (or minced)
- 28 oz (800 g) 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 1/2 teaspoons Italian seasoning)
- 1 teaspoon salt
- Freshly ground black pepper
TOPPING
- 1 cup fresh shredded mozzarella cheese
- 1/2 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
FOR CANNELLONI:
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.-
Cover stuffed cannelloni tubes with foil and bake for 25 minutes.
-
Remove foil and bake for a further 10 minutes, or until cooked through.
LEFTOVERS
Refrigerate for up to 3 days. Alternatively freeze for up to 2 months.Nutrition
Calories: 243kcal | Carbohydrates: 18g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Fiber: 2g | Sugar: 4g