Spinach Manicotti

Spinach Manicotti Recipe - Italian Vegetarian Dish with Ricotta and Mozzarella

Region / culture: Italy | Servings: 6 |

Vegetarian diet

Introduction

Spinach Manicotti is a delicious and comforting Italian dish that is perfect for a family dinner or a special occasion. This recipe features pasta shells stuffed with a creamy mixture of ricotta cheese, spinach, and herbs, topped with a savory pasta sauce and melted cheese.

History

Manicotti is a traditional Italian dish that dates back to ancient Rome. The word "manicotti" actually means "little sleeves" in Italian, referring to the pasta shells that are stuffed with a filling. Over the years, different variations of manicotti have been created, with spinach manicotti being a popular choice for vegetarians and those looking for a healthier option.

Ingredients

1 pack of manicotti pasta (jumbo shells will also work)
1 jar of your favorite pasta sauce
1 container of fat-free ricotta cheese
1 egg white (or preferred egg replacement)
1 can of spinach (or use frozen if canned is unavailable)
1 pack of shredded fat-free mozzarella cheese

How to prepare

Cook the manicotti or shells until they are almost done. This means that the pasta should still be slightly firm. Drain and let it cool.
In a bowl, combine the ricotta cheese, spinach, and egg white with half of the package of mozzarella cheese. The mixture should have a slightly thick consistency, not runny. If it is runny, add more mozzarella cheese.
Add about 3 tbsp of pasta sauce to the mixture, along with your preferred herbs such as basil, oregano, parsley, etc.
Once the manicotti is cool, stuff it with the cheese and spinach mixture and place it in a baking pan.
Top the stuffed manicotti with the remaining pasta sauce and sprinkle the remaining mozzarella cheese on top.
Bake for approximately 30 minutes at 350°F (177°C), or until the cheese is fully melted and bubbly on top.

Variations

Add cooked ground beef or turkey to the cheese and spinach mixture for a meaty version of this dish.
Use different types of cheese, such as Parmesan or cheddar, for a unique flavor profile.
Substitute the spinach with kale or Swiss chard for a different twist on this classic dish.

Cooking Tips & Tricks

Be sure to cook the pasta shells until they are slightly firm, as they will continue to cook in the oven.

- Make sure the cheese and spinach mixture is not too runny, as this can make it difficult to stuff the manicotti.

- Adding herbs like basil, oregano, and parsley to the cheese mixture will enhance the flavor of the dish.

- Let the manicotti cool slightly before serving, as this will help the flavors to meld together.

Serving Suggestions

Serve Spinach Manicotti with a side salad and garlic bread for a complete meal.

Cooking Techniques

Baking the stuffed manicotti in the oven allows the flavors to meld together and the cheese to melt and become bubbly on top.

Ingredient Substitutions

If you don't have ricotta cheese, you can use cottage cheese as a substitute. You can also use fresh spinach instead of canned or frozen spinach.

Make Ahead Tips

You can prepare the stuffed manicotti ahead of time and refrigerate it until you are ready to bake it. This is a great option for busy weeknights or when entertaining guests.

Presentation Ideas

Garnish the baked manicotti with fresh herbs like basil or parsley for a pop of color and flavor.

Pairing Recommendations

Serve Spinach Manicotti with a glass of red wine, such as Chianti or Merlot, for a classic Italian meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Spinach Manicotti contains approximately 400 calories.

Carbohydrates

Each serving of Spinach Manicotti contains approximately 45 grams of carbohydrates.

Fats

Each serving of Spinach Manicotti contains approximately 15 grams of fat.

Proteins

Each serving of Spinach Manicotti contains approximately 20 grams of protein.

Vitamins and minerals

Spinach Manicotti is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (ricotta cheese, mozzarella cheese) and wheat (pasta shells), which may be allergens for some individuals.

Summary

Spinach Manicotti is a balanced meal that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Spinach Manicotti is a delicious and satisfying dish that is perfect for a family dinner or a special occasion. With a creamy cheese and spinach filling, savory pasta sauce, and melted cheese on top, this dish is sure to be a hit with everyone at the table. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a sunny day in the early spring, and I had just stumbled upon a quaint little Italian restaurant nestled in the heart of a bustling city. As soon as I walked in, I was greeted by the warm and inviting aroma of garlic, tomatoes, and herbs wafting through the air. It was a smell that instantly made my mouth water and my stomach growl.

I settled into a cozy table by the window and perused the menu, my eyes quickly landing on the Spinach Manicotti. I had never tried this dish before, but something about it called out to me. I placed my order and eagerly awaited its arrival.

When the steaming plate of Spinach Manicotti was placed in front of me, my senses were immediately overwhelmed by the rich and savory smell of the dish. I took my first bite and was instantly transported to culinary heaven. The creamy ricotta and spinach filling, nestled inside tender pasta tubes and smothered in a tangy marinara sauce, was a symphony of flavors and textures that danced on my taste buds.

I knew then and there that I had to learn how to make this dish myself. I begged the chef for the recipe, but he politely declined, saying it was a closely guarded family secret. Undeterred, I set out on a mission to recreate the Spinach Manicotti in my own kitchen.

I spent hours scouring cookbooks, searching the internet, and watching cooking shows in pursuit of the perfect recipe. But no matter how many versions I tried, none could quite capture the magic of that first bite I had at the Italian restaurant.

Determined not to give up, I turned to my network of friends and family for help. I reached out to my friend Maria, whose grandmother had immigrated from Italy and was known for her incredible pasta dishes. Maria graciously invited me into her home and taught me the secrets of making authentic Italian pasta.

Together, we rolled and stuffed the pasta dough, carefully spooning in the creamy ricotta and spinach filling. Maria showed me how to make the marinara sauce from scratch, simmering tomatoes, garlic, and herbs until they melded together in a perfect harmony of flavors.

As we sat down to enjoy the fruits of our labor, I took a hesitant bite of the Spinach Manicotti. The taste was exquisite – just like the dish I had savored in that little Italian restaurant all those months ago. I couldn't believe I had finally cracked the code and recreated the recipe that had eluded me for so long.

From that day on, Spinach Manicotti became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet weeknights. Each time I made it, I was transported back to that sunny day in the Italian restaurant, where I first fell in love with this dish.

Over the years, I have shared the recipe with countless friends and family members, passing down the tradition of Spinach Manicotti to future generations. It brings me joy to see others enjoy this dish as much as I do, and to know that the memory of that happy discovery lives on in every bite.

As I sit here now, penning this story for my granddaughter, I am filled with gratitude for the journey that led me to discover the recipe for Spinach Manicotti. It is a reminder that sometimes the most precious treasures in life are found in the simple pleasures of good food, shared with loved ones. And for that, I am truly grateful.