Nitrate & Nitrite Free Spinach and Ricotta Stuffed Manicotti
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Learn more →Ingredients
4 servings
For the pasta
- 12 manicotti tubes (about 8 oz)
- 1 tbsp olive oil
- 1 tbsp salt
For the sauce
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ tsp sugar
- salt and pepper, to taste
For the filling
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 large egg
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp salt and 1 tbsp olive oil, then cook the manicotti tubes for 5 minutes — they should be pliable but still quite firm (they will finish cooking in the oven). Drain, rinse under cold water, and lay them in a single layer on a lightly oiled baking sheet to prevent sticking.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Pour in the crushed tomatoes and sugar, season with salt and pepper, and simmer over medium-low heat, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
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