Manicotti – A smaller batch

May 17, 2012 at 2:02 pm 1 comment

Inspired by a recipe from Cook’s Country, but meatless and smaller in size.

1  15 ounce container ricotta cheese
2 cups mozzarella, shredded
1 egg, lightly beaten
8 to 10 ounces chopped spinach, cooked (I use frozen, thawed completely, with all the excess water squeezed out)
8-10 no-boil lasagna noodles
3 cups of your favorite tomato sauce
pinch of nutmeg
salt & pepper

Preheat oven to 375°

Pour boiling water into 9 x 9-inch baking dish, enough to cover noodles
soak noodles until pliable, about 5 minutes
drain noodles and place on a kitchen towel
pour off water and dry baking dish

Combine ricotta, 1 cup mozzarella, egg, spinach, salt, pepper, and nutmeg

Scoop out 1/4 cup measures of cheese in advance to make sure it’s divided equally

Pour 1/2 of the tomato sauce into baking dish

Top each soaked noodle with 1/4 cup cheese/spinach filling, roll, and arrange, seam-side down, over sauce in baking dish
spread remaining sauce over manicotti
sprinkle with 1 cup mozzarella
cover with foil and bake for about 40 minutes
remove foil and bake for about 5 minutes

Let cool 15 minutes and serve

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Entry filed under: For One or Two, Italian, Main Course, Popular Ethnic Dishes, Vegetarian. Tags: .

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1 Comment Add your own

  • 1. Hannah  |  May 17, 2012 at 2:06 pm

    This recipe sounds delicious! Too bad I have some leftover dinner from yesterday, I’d try this immediately otherwise!

    Reply

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