Cheese and Spinach Manicotti Recipe

Cooked hands might not sound appetizing, but this literal translation of an Italian favorite-manicotti-describes the traditional method of using crepes to make manicotti stuffed with ricotta and grated cheese, resulting in a lighter fare than the modern manicotti recipes served now.

Manicotti is large, tubular-shaped pasta with a one-inch diameter and four-inch length when cooked. Homemade manicotti consists of semolina flour, water and occasionally eggs. The dough is kneaded and shaped into different pasta shapes. Today, dry manicotti tubes are available in grocery stores and make a manicotti sure to please everyone at the table.

Modern manicotti dishes aren't limited to cheese stuffing. Any combination of cheese, meats, seafood or vegetables can be stuffed inside the dough, which is then baked in either an alfredo or marinara sauce.

Shopping in an Italian grocery store offers the opportunity to find fresh ingredients that enhance the taste of the pasta dish. Fresh ricotta, parmesan and mozzarella cheese will bring out the distinctive flavor of each cheese.

And whether cooks opt for a delicious marinara or alfredo sauce, using fresh produce or cream adds yet another layer of flavor to this Italian favorite.

Nutritionally, one tube of cheese-stuffed manicotti contains close to 300 calories. Using low- or fat-free cheeses for the stuffing or fat-free cream for the alfredo sauce reduces the calories.

This classic version stands out among other versions for several reasons. Spinach adds to the pungent combination of cheeses and a homemade marinara sauce tops the baked dish.

Classic Cheese and Spinach Manicotti

Ingredients

• 1 box manicotti tubes
• 1 pound ricotta cheese
• 2 large eggs, lightly beaten
• ¾ pound mozzarella cheese, diced, or ¾ pound shredded mozzarella
• ½ cup grated parmesan cheese
• 10-ounce box frozen spinach, rinsed, drained and patted dry
• 1 tablespoon minced fresh parsley
• ¼ cup olive oil
• 8 cloves garlic, minced
• 1 large onion, finely chopped
• 2 28-ounce cans crushed tomatoes or 4 cups diced fresh tomatoes
• 1 ½ teaspoons dried oregano
• ½ teaspoon red pepper flakes
• 1 tablespoon sugar

1. Cook manicotti tubes per directions on box, rinse, drain and set aside in cold water.
2. For filling, combine ricotta, eggs, mozzarella, parmesan, spinach and parsley in large mixing bowl. Cool until sauce is cooking.
3. For marinara sauce, heat 2 tablespoons olive oil in a skillet. Add garlic and onions and cook approximately 5 to 7 minutes. Add tomatoes and seasonings. Simmer, stirring occasionally, for 20 minutes.
4. Preheat oven to 350 degrees F. Oil a shallow baking dish. Spread one cup of sauce into dish and spread evenly.
5. Drain each manicotti tube prior to stuffing. Spoon the filling into the tubes and place them in dish. Pour remaining sauce over tubes, coating them.
6. Bake for 15 to 20 minutes or until heated and edges are slightly crisp. Sprinkle with parmesan or additional mozzarella to taste.

This recipe can be made ahead of time and refrigerated for a day before it is baked.