Ricotta Spinach Manicotti
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Friday, March 14, 2014

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Ricotta Spinach Manicotti

Kelly Mike - Friday, March 14, 2014


  • 1 (9-ounce) package DeLallo No-Boil Lasagna
  • 1 pound fresh spinach
  • 1 pound DeLallo Ricotta
  • 2 egg yolks
  • 1/2 cup grated mozzarella
  • 1 cup grated Parmigiano-Reggiano
  • Salt and pepper
  • Pinch of nutmeg
  • 1 (25.5-ounce) jar DeLallo Pomodoro Fresco Tomato Basil Sauce


Bring a large pot of salted water to a boil. Soften about 15 sheets of lasagna in the boiling water, approximately 3 minutes, so that you may roll them. Remove lasagna with tongs and transfer them to a flat platter. Continue to boil water for spinach.

Blanch spinach by submerging for 2 to 3 minutes in boiling water, until soft and bright green in color. Remove and quickly place in cold, ice water to stop cooking process. Once cooled, drain spinach well, squeezing with a paper towel to remove moisture. Coarsely chop spinach.

In a large bowl, combine spinach with ricotta, egg yolks, mozzarella and 1/2 cup of Parmigiano-Reggiano. Season with salt, pepper and a pinch of nutmeg. Mix all ingredients well.

Preheat oven to 375˚F.

Create manicotti by laying out each sheet of lasagna in front of you, vertically; spoon 2 tablespoons of ricotta filling on the edge closest to you. Roll gently, without pressing too hard. Roll all of the manicotti.

Spread 1/3 of  pasta sauce over the length of a large baking sheet. Arrange manicotti on sheet, then top with remaining sauce. Sprinkle with 1/2 cup of grated Parmigiano-Reggiano. Bake for 25 minutes.


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