Wednesday, May 1, 2013

Spinach Manicotti

Want a light and tasty version of manicotti? Well, here it is! Manicotti are usually a large, tubular-shaped pasta made with flour, water and sometimes eggs, are usually stuffed with various types of cheeses, meats, vegetables or seafood and then baked in a cheese or tomato-based sauce. This recipe uses crespelle instead of pasta. Crespelle are the Italian equivalent of crepes. They are oh so light and when you stuff them with a spinach-ricotta filling, roll them up and pop them in the oven -- you might never use the pasta manicotti again!

Ingredients Needed (for manicotti filling):
  • 16 oz part-skim ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese (reserve 1/2 cup)
  • 1 large egg
  • 10 oz package frozen, chopped spinach (thawed and drained)
  • 1/4 cup grated Parmigiano-Romano cheese
  • salt and fresh pepper, to taste
  • 16 crespelle
  • 32 oz marinara sauce
How to Make Them:
  • Preheat oven to 375°.
  • In a large bowl, combine ricotta, 1-1/2 cups mozzarella, egg, spinach, parmesan cheese, salt and pepper.
  • Fill each crespelle with 1/4 cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour a little sauce on the bottom of the dish.
  • Place rolled manicotti seem side down onto baking dish. Top with a little more sauce and remaining mozzarella cheese. Cover with foil and bake about 20-25 minutes.

Recipe from

No comments:

Post a Comment