Spinach and Ricotta Manicotti
Ingredients
- 2 bunches or bags (each 10 oz/300 g) fresh spinach (or 1-1/2 cups/375 mL thawed drained frozen chopped)
- 2 tbsp (30 mL) butter
- 1 clove garlic, minced
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) ricotta cheese
- 1 egg, beaten
- 1 cup (250 mL) shredded mozzarella cheese
- 3/4 cups (175 mL) grated Parmesan cheese
- 1/4 tsp (1 mL) white pepper
- Pinch nutmeg
- 1 pkg (350 g) fresh lasagna noodles
- Tomato Sauce:
- 1 small onion, coarsely chopped
- 1 inner stalk celery with leaves, coarsely chopped
- 1 clove garlic, smashed
- 3 tbsp (45 mL) olive oil
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- Pinch hot pepper flakes
- 3 cups (750 mL) canned chopped tomatoes with juice
- 1/2 tsp (2 mL) dried oregano
- Scant 1/2 tsp (2 mL) wine vinegar
- Pinch granulated sugar
Preparation
Tomato Sauce: In food processor, pulse onion, celery and garlic until finely minced (or mince by hand). In saucepan, heat oil over medium heat; fry onion mixture, salt, pepper and hot pepper until soft and fragrant, 5 to 7 minutes. Stir in tomatoes and juice, oregano, vinegar, sugar and 1/2 cup/125 mL water; reduce heat and simmer, partially covered and stirring occasionally, until thickened, 45 to 60 minutes.
In large pot, cook spinach just with water clinging to leaves, until wilted; drain, chill under cold water and drain again. Squeeze out liquid; chop finely. Place in large bowl. In small skillet, melt butter over low heat; cook garlic and salt until fragrant, about 2 minutes. Scrape into bowl. Stir in ricotta, egg, mozzarella and Parmesan cheeses, pepper and nutmeg.
Cut lasagna noodles in half crosswise; prepare according to package instructions. Spread thin layer of tomato sauce in bottom of 13- x 9-inch (3 L) baking dish. Place generous 1/4 cup/60 mL spinach mixture on each prepared pasta sheet and roll into cylinder; place, seam side down, in dish. Pour remaining tomato sauce over top.
Cover with foil and bake in 350F/180C oven until bubbling hot, 35 to 40 minutes; uncover and continue baking for 5 to 10 minutes. Let stand for 5 minutes before serving.
Makes 10 to 12 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...