Manicotti

Name: Manicotti
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 3 leaves A few fresh basil, torn; 907 grams San Marzano tomatoes; 2 eggs, lightly beaten; 2 Tbsps About EVOO; 3 cloves garlic, grated; 6 servings Kosher salt; 6 servings Kosher salt and ground black pepper; 6 servings Freshly grated nutmeg; 1 small onion, grated; 355 milliliters grated Parmigiano-Reggiano; 3 sprigs A few fresh parsley, leaves only; 946 milliliters ricotta; 16 manicotti shells; 473 milliliters shredded mozzarella; 283 grams package organic chopped frozen spinach, wrung dry in a kitchen towel; 1 teaspoons sugar; 3 sprigs A few fresh thyme, finely chopped; 473 milliliters passata or tomato sauce

You can never have too many main course recipes, so give Manicotti a try. This recipe serves 6. One portion of this dish contains roughly 43g of protein, 44g of fat, and a total of 669 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have parmigiano-reggiano, mozzarella, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes.

Ingredients you will need

Manicotti

Water

Salt

Equipment you will use

Pot

Drain and cool to handle.

Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.

Ingredients you will need

Canned Tomatoes

Salt And Pepper

Tomato Sauce

Parsley

Passata

Garlic

Basil

Onion

Sauce

Sugar

Thyme

Extra Virgin Olive Oil

Equipment you will use

Food Processor

Pot

Pour half of the sauce into large baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.

Ingredients you will need

Salt And Pepper

Mozzarella