If you’re on the hunt for a comforting and satisfying dish, look no further than Spinach & Ricotta Stuffed Manicotti. This classic Italian favorite combines creamy, cheesy goodness with vibrant spinach, all wrapped in tender pasta shells and topped with bubbling marinara sauce and mozzarella.
Manicotti shells are the vessel that holds all the delicious filling. They become tender and soft after baking. Olive oil is used for sautéing the garlic, adding a subtle flavor base. Garlic provides a fragrant, savory note that enhances the filling. Ricotta cheese makes up the creamy, rich base of the stuffing. Fresh spinach adds color, nutrients, and a slight earthiness. Parmesan cheese gives a sharp and nutty contrast to the ricotta. The egg acts as a binder to hold the filling together. Fresh basil introduces a hint of aromatic freshness. Salt and black pepper balance and enhance the flavors. Marinara sauce, with its tangy tomato base, envelops the manicotti in a warm, comforting embrace. Finally, mozzarella cheese melts beautifully over the top, creating a gooey, irresistible layer.
This dish pairs wonderfully with a crisp, green salad and some crusty garlic bread to soak up all that delicious sauce. A light Italian red wine or sparkling water with a splash of lemon rounds out the meal beautifully.
First, preheat your oven to 350°F (175°C) to get it ready for baking. While the oven warms up, cook the manicotti shells according to the package's instructions. You want them al dente since they'll finish cooking in the oven. Drain them carefully and set them aside so they don’t stick together.
In a medium pan, heat up a tablespoon of olive oil over medium heat. Toss in the minced garlic and let it sauté until it becomes fragrant. Be cautious not to burn it—you’re looking for that golden aroma that signals it’s perfect.
Now, in a large mixing bowl, combine the ricotta cheese, chopped fresh spinach, grated Parmesan, and the sautéed garlic. Add in the egg, fresh basil, salt, and black pepper, mixing everything until it's well combined.
Next, stuff each manicotti shell with the ricotta mixture. You can use a small spoon or even your hands—whatever feels right. Be gentle to avoid breaking the shells.
Take a baking dish and spread 1 cup of marinara sauce across the bottom. Arrange the stuffed shells snugly in the dish and pour the remaining marinara sauce evenly over them. Sprinkle the shredded mozzarella cheese generously on top.
Cover the dish with foil and bake in your preheated oven for about 25 minutes. Then, remove the foil and let it bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
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