Delicate Spinach Manicotti w/ Tomato-Basil Sauce
A delicious addition to your pasta repertoire. Using a thin crêpe makes this a very light dish.If you chose not to make crêpes, you certainly can use store-bought dried manicotti pasta shells. These are a bit heavier than the crêpe version so your guests will probably eat less – two per person is plenty whereas using crêpes at least three would be a portion since they are so light and delicate.
Ingredients
Pasta or Crêpes
- Dried Manicotti Pasta Shells (store-bought)
- 1 cup Flour
- ¼ tbsp Salt
- 3 Eggs
- 2 cups Milk
- 3 tbsp Melted Butter (or 2 tbsp Olive Oil - I love both ways)
Filling
- ⅛ cup Olive Oil
- 1 Very Finely Diced Onion (you can also grate it)
- 3 cloves Minced Garlic
- 4 cups Spinach (if fresh; 1 large bag if frozen)
- 1 lb Whole Milk Ricotta (you can use a low/no fat ricotta but I wouldn't)
- ½ cup Shredded Mozzarella
- ¼ cup Grated Parmigiano-Reggiano
- 1 Egg Beaten
Assemble
- Tomato-Basil Sauce (prepared separately)
Instructions
If Using Pasta
- Prepare Manicotti Pasta Shells according to directions very al dente. Drain, dry and cool.
If Using Crêpes
- These are savory so no sugar is added. If using for a dessert application add 1-2 tbsp of sugar to batter.
- Mix together Flour, Salt, Eggs, Milk and Melted Butter until batter is smooth.
- Heat non-stick skillet or a crêpe machine if you have one (personally I prefer a good skillet for more control). Lightly coat heated pan with a drop of olive oil. Pour about 2-3 tbsp batter into pan and rotate to coat pan and form a very thin crêpe. Cook until golden brown on each side. Set aside with wax paper or parchment paper between each crêpe to avoid sticking.
Filling
- Sauté Olive Oil, Onion and Garlic for 3-4 minutes.
- Add Spinach and cook until spinach is wilted or cooked through. Let cool.
- Add Whole Milk Ricotta, Shredded Mozzarella, Grated Parmigiano-Reggiano and Beaten Egg. Mix well.
- Stuff pasta shells or crêpes then roll. Place on baking dish lined with Tomato-Basil Sauce. This dish is equally delicious using a classic Marinara sauce or a rich Alfredo sauce.
- Fill dish with manicotti or crêpes and top with more sauce.
- Bake in a 350℉ oven for 30 minutes or until bubbly hot.
- Serve with a dusting of Parmigiano-Reggiano Cheese.
