Spinach and Cheese Stuffed Manicotti

Spinach and Cheese Stuffed Manicotti from Pinay In Texas Cooking Corner

Ingredients:

Makes 14 pcs. stuffed manicotti

  • 1 box of Manicotti (I used Barilla’s 8 oz. box)
  • 2 cups chopped fresh tomatoes, seeds removed
  • 1 can tomato sauce
  • 1/2 cup finely chopped onion
  • 6 cloves garlic, minced
  • chopped fresh basil, 1 tsp for sauce and 1 Tbsp for filling
  • 1 tsp ground oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 bundles spinach, washed and trimmed
  • 16 oz ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 1 cup white whine
  • 1/4 cup olive oil

Procedure:

1. Cook the Manicotti in a pot of boiling water for 7 minutes.  Drain and let them cool on a flat plate or cookie sheet.  Set aside.

2. In a large saucepan, saute onion, garlic and tomatoes in olive oil until onion is almost translucent. Add tomatoes sauce, white wine, basil, oregano, salt, and pepper. Cover and cook over low heat for 1 hour.

3. Blanch spinach for 30 seconds in a pot of boiling water. Remove the spinach from the pot with a slotted spoon. Rinse under cold running water to stop the cooking. Drain well, squeezing and using paper towels to get out as much moisture as possible. Chop and set aside

4. In a medium bowl, lightly beat the eggs.  Stir in the ricotta and 1/2 cup of Parmesan cheese.  Remove stems from the basil and gently tear (or chop) the leaves into pieces and add them to the cheese mixture. Stir the cooked spinach into the mixture and mix well.

5. Stuff manicotti shells with spinach and cheese mixture. The easiest way to stuff manicotti shells is the put the filling mixture into a plastic bag. You can use either a frosting piping bag or a gallon zip bag with one corner cut to let the filling out. Squeeze the filling into one end of the shell.

6. Pour half of the sauce into a slightly greased 13"x 9" baking dish. Arrange shells over sauce; top with remaining sauce.

7. Cover and bake at 350° for 25 minutes. Remove cover and sprinkle with remaining Parmesan cheese. Bake 5-10 minutes longer or until cheese is melted. Remove from oven and garnish with parsley and some more Parmesan cheese. Serve.

Comments