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Ricotta and Spinach Manicotti
Ricotta and Spinach Manicotti , creamy to die for, the best vegetarian manicotti of your life !
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- colander
- pot
- bowl
- mixing bowl
- oven
📝 Preparation Steps
1
In a large sauté pan heat up 2 tbs olive oil over medium flame. Add the garlic slices and cook for approx ⏱️ 2 min (just enough to release its flavors and get some color). Add the fresh spinach and sauté for about ⏱️ 3 min until wilted. Sprinkle with a pinch of sea salt and drain in a small colander.
2
Meanwhile bring a large pot of water to a boil, add 3 tbs sea salt and cook the manicotti for ⏱️ 6 minutes. Rinse with cold water to stop the cooking process.
3
In a mixing bowl, mix the ricotta, spinach, parmigiano reggiano and the egg. Season with a pinch of sea salt and freshly cracked black pepper and a dash of nutmeg then set aside.
4
Preheat the oven to 350 degrees and grease the lasagna pan ( 9 x 13 inch ) with the remaining 1 tbs olive oil, making sure to get the sides too.
5
Spread 1 1/2 c of the marinara sauce on the bottom of the pan, just enough to coat the entire surface like a blanket.
6
Fill the manicotti shells with the cheese mixture and arrange them 1 inch apart. Sprinkle with 1 c of the fontina cheese and spoon 1 1/2 c of the marinara on top.
Manicotti shells8
7
Bake covered with aluminum foil for ⏱️ 25 min. Meanwhile work on the Alfredo sauce and spoon it over the top of the manicotti before serving or set on the table for self serving.
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