Spinach Ricotta Manicotti with Walnut Cream Sauce
Indulge in a unique twist on classic Italian comfort food with this Spinach Ricotta Manicotti, featuring a rich walnut cream sauce. Perfect for dinner parties or family gatherings, this dish combines wholesome ingredients with delicate textures, ensuring a delightful culinary experience.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb manicotti shells
2 cups ricotta cheese
1 cup frozen spinach, thawed and drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
2 cups heavy cream
1 cup walnuts, toasted and finely chopped
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1 tbsp olive oil
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cook manicotti shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, spinach, Parmesan cheese, basil, salt, pepper, and nutmeg. Mix well.
4. Carefully stuff each manicotti shell with the ricotta mixture and arrange in a single layer in a greased baking dish.
5. In a saucepan over medium heat, combine heavy cream, walnuts, and garlic. Bring to a simmer, stirring occasionally, until the sauce thickens, about 10 minutes.
6. Pour the walnut cream sauce over the stuffed manicotti in the baking dish.
7. Sprinkle mozzarella cheese evenly over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
9. Let the dish cool for a few minutes before serving.
Storage
Store leftover manicotti in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place manicotti in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
