M-M-Manicotti!

After a few busy months, I find myself in a new apartment, with a new kitchen to break in, and a renewed zest for some cooking adventures!  It's amazing what a little extra counter space can do for your will to whip up a delicious meal!  I decided to christen my kitchen with a tasty Italian favorite: spinach and cheese manicotti.  I was feeling extra-enthused about my new cooking environment, so I decided to make a batch of fresh pasta - but feel free to use store-bought manicotti shells too.  My favorite part of this recipe is the fresh and simple sauce - not cooking the ingredients before you pop the dish into the oven keeps all the sweet and zesty tomato flavor.  Plus, the spinach and fresh herbs really lighten up the cheesy filling.  This manicotti is a light, fresh, and herb-y way to enjoy the goodness of baked pasta in the summer.

 Spinach and Cheese Manicotti
(Makes about 20 little manicotti)

1 lb. manicotti shells (Store bought shells are just fine, but if you're going to make your own pasta, roll the dough out to #5 thickness and cut the sheets into 4-5" squares.  I will devote a different blog entry to making and rolling out fresh pasta!)

For the sauce:
1 28 oz. can crushed tomatoes (San Marzano tomatoes are the way to go!)
2 cloves of garlic, minced
2 TBSP fresh basil, roughly chopped or torn
Pinch crushed red pepper
Salt and freshly ground pepper to taste


For the filling and topping:
1 egg, beaten
1 15 oz. container ricotta cheese
1 cup mozzarella cheese + 1 more cup for sprinkling on top
1/2 cup parmesan cheese
1/2 cup chopped spinach (You can use fresh or frozen, but if you're using frozen, be sure it is thoroughly squeezed and drained)
2 TBSP chopped fresh parsley
2 TBSP chopped fresh basil
Salt and freshly ground pepper to taste


If you're using store-bought manicotti shells, cook them about halfway in a large pot of salted, boiling water.  I recommended cutting the suggested cooking time in half.  Carefully remove the shells from the boiling water and arrange on a baking sheet.  Drizzle the shells and baking sheet with olive oil, then give them a little shimmy to keep them from sticking.  Allow them to cool a bit before trying to stuff them - those puppies will be hot!


To make the sauce, combine the tomatoes, minced garlic, basil and crushed red pepper in a medium bowl.  Stir to combine.  Season with salt and pepper to taste.  And that's the beauty of it - no meddling necessary!


To make the filling, start by beating the egg in a large bowl.  Add the ricotta cheese, whisking until the mixture is homogenous and lump-free.  

The start of a smooth and cheesy filling!

Add the mozzarella, parmesan, spinach, and herbs and stir to combine.  Add salt and pepper to taste.

Ready to rock!  

Now, to assemble this masterpiece, start by spreading a thin layer of sauce at the bottom of your trusty 13 x 9" baking dish.  Then, start stuffing!  If you're using your homemade pasta, place 2-3 TBSP filling on one end of the little pasta sheets and roll 'em up!

Ready to roll!

If you're using store-bought shells, use the same amount of filling and stuff, spoon, or pipe it into the shells.  Arrange the little manicotti into two columns in your baking dish, you should be able to fit about 20 of them in there.

Once you've finished lining up the little manicotti, top them with the remaining sauce and sprinkle the remaining 1 cup of mozzarella cheese on top.  Cover the baking dish with foil and pop it into a 350 degree oven for about 45 minutes.  After 45 minutes, remove the foil and bake for another 10 minutes, until the cheese gets golden and bubbly.

Serve with a tall glass of ice water, because I'm betting you won't be able to wait until it cools down before popping one big, cheesy, smoldering bite into your mouth!

Enjoy!