Manicotti

Name: Manicotti
Prep time: 15 min
Cook time: 50 min
Total time: 70 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ½ teaspoon kosher salt (plus more for pasta water); 1 (8- to 10-ounce) package manicotti; 1 (10-ounce) package chopped frozen spinach; 1 (15-ounce) container part-skim ricotta cheese (or use whole milk); 2 cups shredded whole milk mozzarella cheese (divided about 8 ounces); ¾ cup finely grated Parmesan (divided); 1 large egg (at room temperature); 3 g arlic cloves, minced (about 1 tablespoon); ⅛ teaspoon ground nutmeg; 1 (14-ounce) jar good quality marinara sauce (divided—I like DeLallo or Rao’s); Thinly sliced fresh basil or chopped fresh parsley (for serving)

This easy stuffed manicotti recipe is filled with 3 cheeses and spinach, smothered in marinara and more cheese, then baked to perfection!

⏱️ 70 min 🔪 Prep: 15 min 🔥 Cook: 50 min 📊 Medium 👁️ 1 views

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Foto: Well Plated

Ingredients

6 servings

½ teaspoon kosher salt (plus more for pasta water)
1 (8- to 10-ounce) package manicotti
1 (10-ounce) package chopped frozen spinach
1 (15-ounce) container part-skim ricotta cheese (or use whole milk)
2 cups shredded whole milk mozzarella cheese (divided about 8 ounces)
¾ cup finely grated Parmesan (divided)
1 large egg (at room temperature)
3 g arlic cloves, minced (about 1 tablespoon)
⅛ teaspoon ground nutmeg
1 (14-ounce) jar good quality marinara sauce (divided—I like DeLallo or Rao’s)
Thinly sliced fresh basil or chopped fresh parsley (for serving)

Steps

Place a rack in the center of your oven and preheat to 350°F. Coat a rimmed baking sheet with nonstick spray.
Bring a large pot of well-salted water to a boil and cook the manicotti to just below al dente according to the package instructions—it should still be a little too chewy to eat (mine cooked in three minutes). With a spotted spoon, remove the manicotti from the water and spread on the prepared baking sheet in a single layer to cool. Some of the manicotti will probably be broken—you'll only need around 14 reasonably intact for the filling.
Meanwhile, place the spinach in a large microwave-safe bowl. Microwave on high for 1 minutes, stir, then continue microwaving for 1 to 2 minutes more, until completely thawed. If it’s very hot, let it cool to near room temperature.
To the bowl, add the ricotta, 1 cup of the mozzarella, ½ cup of the Parmesan, the egg, garlic, ½ teaspoon salt, and nutmeg.
Coat a 9×13-inch baking dish with nonstick spray. Spread 1 cup of the marinara sauce in a thin, even layer on the bottom. Working one at a time, fill the manicotti (I use a piping bag; a hole snipped in the corner of a large ziptop bag works too!), then arrange in a single layer in the baking dish.
Spoon the remaining sauce evenly over the manicotti and sprinkle with the remaining 1 cup mozzarella and ¼ cup parmesan.
Bake manicotti uncovered until hot and bubbly about 30 to 35 minutes. Let the manicotti stand for 5 minutes, sprinkle with fresh basil, then serve.