If you're in the mood for something comforting and a little bit fancy, this Spinach Ricotta Manicotti with Walnut Cream Sauce is just the ticket. It combines creamy ricotta, fresh herbs, and a luscious, nutty sauce for a dish that's both satisfying and special.
The star of the show is ricotta cheese, which gives the filling its creamy texture. Pair it with frozen spinach for a pop of color and nutrients. The Parmesan cheese adds a salty depth, while fresh basil lifts the flavors with its aromatic oils. A pinch of nutmeg enhances the cheese blend with a subtle warmth. For the sauce, heavy cream provides a rich base, and walnuts, when toasted and finely chopped, impart a delightful crunch and earthiness. Together with garlic, they create a deliciously savory sauce. Finally, mozzarella cheese melts on top to create that irresistible golden finish.
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a heartier meal, serve alongside a crusty bread to soak up the delicious sauce. A nice glass of white wine, like a Chardonnay, complements the creamy, nutty flavors perfectly.
Start by preheating your oven to 375°F (190°C). While it warms up, cook the manicotti shells according to the package directions. You're aiming for al dente, so they hold their shape when stuffed. Drain and set them aside to cool a bit.
Now, let's make the filling. In a large mixing bowl, combine the ricotta, spinach, Parmesan, basil, salt, pepper, and nutmeg. Mix everything until it's well combined and you can see flecks of green and herbs throughout.
Carefully stuff each manicotti shell with the ricotta mixture. It's easiest to use a small spoon or a piping bag if you have one handy. Arrange your stuffed shells in a single layer in a greased baking dish; this helps them cook evenly.
For the sauce, grab a saucepan and add the heavy cream, walnuts, and garlic. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 10 minutes. Pour this nutty goodness over the manicotti.
Sprinkle the mozzarella over the dish, ensuring an even coating. Cover with aluminum foil, bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
Share