Mushroom Free Ricotta Manicotti
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Learn more →Ingredients
4 servings
For the pasta
- 12 manicotti tubes
- 1 tbsp olive oil
For the filling
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry
- 2 tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 jar (24 oz) marinara sauce
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the manicotti tubes and the olive oil and cook for 6 minutes — the tubes should be pliable but still quite firm, as they will finish cooking in the oven. Drain, rinse under cold water to stop cooking, and lay flat on a lightly oiled baking sheet to prevent sticking.
- 2
In a large mixing bowl, combine the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the squeezed-dry spinach, cornstarch, garlic powder, onion powder, oregano, salt, and black pepper. Stir until the mixture is uniform and holds together — it should be thick enough to pipe without running.
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