Spinach & Ricotta Manicotti, San Marzano
🍳 oven
⏱ 60 min
🍽 serves 10
📋 22 ingredients
Nutrition per serving
1270
calories
45.3g
protein
110.1g
carbs
80.1g
fat
Ingredients per serving
- 3.2 oz ricotta cheese
- 2.8 oz San Marzano tomatoes
- 2.4 each asparagus spears
- 1.6 oz fresh spinach
- 1.2 each manicotti tubes
- 1.0 each basil leaves
- 0.8 oz Parmesan Cheese
- 0.4 oz Olive Oil
- 0.3 oz Peeled Garlic
- 0.2 each egg
- 0.2 cup basil oil
- 0.2 cup Olive Oil
- 0.1 tbsp lemon zest
- 0.1 oz Onions
- 0.1 tsp Kosher Salt
- 0.1 tbsp Lemon Juice
- 0.1 each parmesan shard
- 0.1 tsp Maldon salt
- 0.05 oz nutmeg
- 0.05 tbsp pepper
- 0.05 cup micro basil
- 0.05 tsp cracked pepper
Method
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the ricotta cheese, chopped spinach, grated parmesan, lemon zest, nutmeg, and eggs until well combined.
3. Pipe the ricotta mixture into the pre-cooked manicotti tubes using a piping bag or spoon.
4. Place the stuffed manicotti in a baking dish lined with parchment paper.
5. In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent (about 5 minutes).
6. Add crushed San Marzano tomatoes, basil leaves, salt, and pepper to the saucepan. Simmer for 20-25 minutes, stirring occasionally.
7. Pour the marinara sauce over the stuffed manicotti in the baking dish, ensuring they are evenly coated.
8. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the sauce is bubbling.
9. While the manicotti bakes, prepare the roasted asparagus: Toss asparagus spears with olive oil, lemon juice, salt, and pepper. Roast on a baking sheet at 425°F for 10-12 minutes, until tender and slightly charred.
10. Once the manicotti is done, remove from the oven and let it rest for 5 minutes before serving.
11. To serve, plate the manicotti with a drizzle of basil oil, micro basil, parmesan shard, cracked pepper, Maldon salt, and extra virgin olive oil. Serve alongside roasted asparagus.
