This is a recipe you shouldn't miss! Manicotti are a delicious staple of Italian American cuisine. These large, usually ridged pasta tubes are filled with ricotta, parmesan, and spinach and baked in marinara sauce. They are cheesy, hearty, and easy to make ahead for a weekday dinner.
Ingredients for Ricotta-Stuffed Manicotti:
Method of preparing the Ricotta-Stuffed Manicotti:
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Preheat the oven to 375°F (190°C). Place the rack in the top third of the oven.
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Pour the jar of pasta sauce into a 9x13 casserole dish. Even out the pasta sauce using a spoon. Set aside.
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Fill a large pot with water, add salt, and bring it to a boil over high heat. Add the manicotti shells and cook them for 2 minutes less than instructed in the package directions. Drain the pasta and rinse under the faucet. Set aside.
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Meanwhile, prepare the filling. Start by squeezing the water out of the thawed spinach. In a mixing bowl, combine the spinach, ricotta, egg, parmesan, Italian seasoning, and garlic powder, and season with salt and pepper. Mix well until thoroughly combined.
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Stuff the cooked manicotti shells with the filling and add then arrange the filled shells to the casserole dish one by one.
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Sprinkle the grated mozzarella over the manicotti. Cover the dish with aluminum foil.
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Bake in the oven for 30 minutes.
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Remove the dish from the oven and uncover. Switch the oven to the broiler and cook for a few more minutes, just enough to brown the cheese.
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Take out the dish from the oven and let it rest for 10-15 minutes. Season with more salt and pepper and garnish with fresh chopped basil. Serve warm.
Chef's Tip:
You can make this recipe ahead of time. To do so, follow steps 1-6 until baking and refrigerate for up to 1 day before cooking.
Source: Saltandlavender.com
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