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Spinach and Ricotta Stuffed Manicotti
Created by: Howcan Team
Ingredients
- 1 box of manicotti shells
- 1 1/2 cups of ricotta cheese
- 1 1/2 cups of chopped spinach, cooked and drained
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 cups of marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the manicotti shells according to the package instructions. Drain and set aside to cool.
- In a large bowl, combine 1 1/2 cups of ricotta cheese, 1 1/2 cups of cooked and drained spinach, 1/2 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1 egg, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
- Using a piping bag or a small spoon, stuff the cooled manicotti shells with the spinach and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
- Arrange the stuffed manicotti in the baking dish, then pour the remaining 2 cups of marinara sauce over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the manicotti cool for a few minutes before serving. Enjoy!
The history of Vegetable Manicotti with spinach and ricotta filling can be traced back to the Italian region of Tuscany. This classic dish has been a favorite in Italian cuisine for centuries, known for its delicate pasta tubes filled with a creamy blend of spinach and ricotta cheese. Renowned chefs in Tuscany, such as Chef Massimo Bottura, have put their own modern twist on this traditional recipe, elevating it to new heights. Today, the best versions of this dish can be found in authentic Italian restaurants that prioritize fresh, high-quality ingredients. The key to a perfect Vegetable Manicotti lies in the balance of flavors and the texture of the pasta, which should be tender yet firm. For a unique alternative, some chefs also incorporate a hint of nutmeg or lemon zest into the filling, adding a delightful depth of flavor. Whether enjoyed in Tuscany or at a local Italian eatery, Vegetable Manicotti with spinach and ricotta filling is a timeless culinary delight.
75 min
6
380 calories
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