Spinach Ricotta Manicotti or Cannelloni with a creamy soft and flavourful filling, homemade marinara sauce and melted cheese. Pure comfort food indulgence!
PREP:20 MINS COOK:40 MINS TOTAL:1 HR
SERVES: 14 STUFFED MANICOTTI TUBES
INGREDIENTS
MANICOTTI OR CANNELLONI
14 uncooked manicotti shells (or 18 dried cannelloni tubes)
Good pinch of salt
FILLING
8 oz (250 g) frozen spinach, thawed
1 lb (500 g) ricotta cheese
1 cup fresh shredded mozzarella cheese (4 oz | 120 g)
1/2 cup freshly grated Parmesan
2 large eggs
2 cloves garlic, finely chopped or minced
1 teaspoon Italian seasoning
Pinch freshly grated nutmeg (optional)
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
MARINARA SAUCE
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, finely chopped (or minced)
28 oz (800 g) American tomato sauce, (Passata)
1 cup water (swirl in tomato bottle to wash excess out for the sauce)
1 teaspoon tomato paste
2 teaspoons each fresh chopped basil and parsley (or 1 1/2 teaspoons Italian seasoning)
1 teaspoon salt
Freshly ground black pepper
TOPPING
1 cup fresh shredded mozzarella cheese
1/2 cup freshly grated Parmesan
INSTRUCTIONS
MANICOTTI
In a large shallow dish, cover manicotti shells with boiling water and season generously with salt. Cover with foil or plastic wrap and set aside to soften slightly (about 7-10 minutes while you prepare your sauce).
MARINARA SAUCE
Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
Stir in salt and pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
FILLING
Squeeze excess water from the thawed spinach.
Combine filling ingredients in a bowl until well combined.
ASSEMBLE AND COOK
Preheat oven to 350°F | 175°C.
Spray the bottom of a 9 x 13-inch ovenproof baking dish with nonstick spray. Spread out about 2 ladles (or 1 cup) of the marinara sauce on the bottom of baking dish.
Transfer filling mixture into a strong ziplock bag. Cut a hole in the bottom corner of the bag (see photos in post, or use a piping bag).
Once manicotti tubes have softened slightly but are still firm to the touch, use a slotted spoon to transfer them from the boiling water to a plate. 'Pipe' filling into manicotti tubes and arrange them in a single layer over the sauce in the baking dish. Top with remaining sauce and cheese.
Cover with foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes, or until pasta shells are cooked through. Serve immediately.
NOTES
FOR CANNELLONI:
Use dried cannelloni tubes that do not need to be pre-boiled before cooking in the oven if you can. If you can't find them, follow pre-cooking packet instructions for what you have on hand.
Cover stuffed cannelloni tubes with foil and bake for 25 minutes.
Remove foil and bake for a further 10 minutes, or until cooked through.
LEFTOVERS Refrigerate for up to 3 days. Alternatively freeze for up to 2 months.
NUTRITION
Calories: 243kcal | Carbohydrates: 18g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Fiber: 2g | Sugar: 4g
Don't know how to start keto diet properly? or want to lose 5-10 lbs in the first week alone with keto lifestyle ?
You can CLICK HERE to get Everything You Need for keto Success. Imagine… armed with 4-week meal plan, 7 Keto guide books, and the 3 bonus guides… you’ll be able to start strong and finish strong.
If you ever thought about attempting a rapid fat burning ketogenic diet while enjoying your favorite desserts, and you’re over the age of 50…
Keto After 50 Desserts is the #1 Option You’ll Ever See!
Comments