- 1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
- Kosher salt, plus 1/2 teaspoon
- 12 manicotti shells
- 3 cups marinara sauce, recipe follows
- 1 1/2 cups ricotta cheese (about 1 pound)
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
- 2 large eggs, lightly beaten
- Pinch freshly grated nutmeg
- Freshly ground pepper
- 2 teaspoons unsalted butter, diced
- MARINARA SAUCE
- 2 tablespoons extra-virgin olive oil
- 1/4 medium onion, diced (about 3 tablespoons)
- 3 cloves garlic, chopped
- 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
- Sprig of fresh thyme
- Sprig of fresh basil
- 2 teaspoons kosher salt
- Freshly ground black pepper
Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.
Preheat the oven to 350 degrees F.
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.MARINARA SAUCE
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: 3 1/2 cups
Copyright 2001 Television Food Network, G.P. All rights reserved.
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