Manicotti Filled with Ricotta & Spinach - Manicotti Ripieni di Ricotta e Spinaci

Love What UEAT
2 days ago
3 min read

#recipe #manicotti #ricottaspinachpasta #bakedpasta #Sundaymeal #Italianmeal

#Christmas #Newyear #Thanksgiving #Easter

Manicotti is a tubular shaped pasta that strongly resembles very large penne rigatti.

Manicotti, filled with a ricotta & spinach mixture, baked in the oven & covered with a delicious Sunday sauce, is an easy & simple meal to prepare. It’s a popular dish that is liked and enjoyed by many. This dish is definitely a big hit in our family, and it is served as a “primo piatto” (first course) on Sundays, when my family gets all together to gather around the table !

It’s also often served on Christmas Day🎄, New Year’s Day🍾, Easter Sunday🐣, and

let’s not forget to mention Italian/Canadian 🇨🇦 or Italian/American 🇺🇸 Thanksgiving 🦃!

INGREDIENTS AND HOW TO VIDEO ON A SIMPLE MARINARA SAUCE CLICK BELOW LINK 🔗 👇🏼

https://youtu.be/8MWXQRFIZiE?si=hoDkIKMCVAXcrJy8

INGREDIENTS FILLING: for 24 Manicotti (for 12 manicotti simply reduce the ingredients by half)

4 cups (1 k) fresh ricotta

30 ozs. (approx. 880 g) spinach

24 manicotti (store bought)

DIRECTIONS: Oven temperature: 400F (200 C)

Baking time: 45-50 minutes

1) Start by cooking your “succo”, tomato sauce. Have that ready before starting.

2) Rinse the baby spinach. Remove any large stems.

3) In a large skillet or saucepan, add the spinach. Cook for a few minutes till completely wilted. Remove from heat. Place the spinach in a colander to drain & cool.

4) Once cooled, place the spinach in a cheesecloth. Twist & turn the cheesecloth to squeeze out the remaining excess water. OR you can use your hands. Place on a chopping board and chop it up with a knife to ensure an easy piping later on.

5) In a large mixing bowl, add the ricotta & spinach. Mix well. Place in the fridge till needed.

6) Drop the manicotti in boiling salted water, for a couple of minutes. Scoop them out.Place them on a baking sheet lined with a clean dish towel. Manicotti should still be firm.

7) Prepare a piping bag with a large tip. Fill it with the ricotta & spinach mixture.Pipe one end of the manicotti till the mixture reaches the centre. Then turn it over to the other side & pipe more of the mixture, till the tubular manicotti is completely filled. Continue the process with the rest of the manicotti.

8) Generously line the bottom of your baking dish with some tomato sauce. Place the filled manicotti lined in a row. Cover with more tomato sauce. NOTE: if the manicotti do not fit in one baking dish - bake in two separate dishes DO NOT OVERCROWD THE MANICOTTI

9) Cover the baking dishes with aluminum foil. Place in a preheated 400F (200C) oven for 45-50 minutes or until you can easily insert a fork into the manicotti. Check the manicotti at the halfway baking mark. Note that you can remove the foil to broil the last ten mins (optional).