Spinach and Cheese Stuffed Manicotti

So how's the first few days of the new year treating you? I'd say it's treating me good so far! I know we're only on day 4, but I feel that this year is going to be amazing and with God's help, will bring lots of positive things into my life. With the new year in full swing, I've set some goals for myself that I am hopeful to achieve in 2012. These include the goal to try at least two new recipes (both Filipino and non-Filipino) every month. I am determined to try new recipes so I will have more to share with you. :)

Today, I'm so excited to share this pasta recipe that I got from a friend. It's called Spinach and Cheese Stuffed Manicotti.

Manicotti is like a huge version of penne. It is a large, tubular shaped pasta which is usually stuffed with various types of cheese, meat, vegetables or seafood, and then baked in a cheese or tomato based sauce. I know I've told you before that I am a pasta lover...but would you believe that I never had manicotti until last Christmas? I'm glad that my friend, Leo introduced me to this type of pasta, and I am very thankful that he gave me his recipe for Spinach and Cheese Stuffed Manicotti. It's such a good addition to the pasta dishes that I already know. 

Though Leo didn't give me the exact measurements of ingredients, I am happy that my first attempt in making stuffed manicotti turned out well. I made this last  New Year's Eve, and we all loved it! So good with garlic sticks!

 

Ingredients:

Makes 14 pcs. stuffed manicotti

• 1 box of Manicotti (I used Barilla’s 8 oz. box)
• 2 cups chopped fresh tomatoes, seeds removed
• 1 can tomato sauce
• 1/2 cup finely chopped onion
• 6 cloves garlic, minced
• chopped fresh basil, 1 tsp for sauce and 1 Tbsp for filling
• 1 tsp ground oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 bundles spinach, washed and trimmed
• 2 eggs
• 16 oz. ricotta cheese
• 3/4 cup grated Parmesan cheese
• 1 cup white whine
• 1/4 cup olive oil 
• parsley flakes for garnishing (optional)

Procedure:

1. Cook the Manicotti in a pot of boiling water for 7 minutes.  Drain and let them cool on a flat plate or cookie sheet.  Set aside.

2. In a large saucepan, saute onion, garlic and tomatoes in olive oil until onion is almost translucent. Add tomatoes sauce, white wine, basil, oregano, salt, and pepper. Cover and cook over low heat for 1 hour. 

3. Blanch spinach for 30 seconds in a pot of boiling water. Remove the spinach from the pot with a slotted spoon. Rinse under cold running water to stop the cooking. Drain well, squeezing and using paper towels to get out as much moisture as possible. Chop and set aside.

4. In a medium bowl, lightly beat the eggs.  Stir in the ricotta and 1/2 cup of Parmesan cheese.  Remove stems from the basil and gently tear (or chop) the leaves into pieces and add them to the cheese mixture. Stir the cooked spinach into the mixture and mix well.

5. Stuff manicotti shells with spinach and cheese mixture. The easiest way to stuff manicotti shells is to use a frosting piping bag, a dessert decorator pipe or a gallon zip bag with one corner cut to let the filling out. (I used my Wilton dessert decorator for this.) Squeeze the filling halfway into both ends of the shell.

6. Pour half of the sauce into a slightly greased 13"x 9" and 9"x9" baking dish. Arrange shells over sauce; top with remaining sauce. 

 

7. Cover and bake at 350° for 25 minutes. Remove cover and sprinkle with remaining Parmesan cheese. Bake 5-10 minutes longer or until cheese is melted. Remove from oven and garnish with parsley and some more Parmesan cheese. Serve.

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