– 1 (1o oz.) package frozen spinach, thawed
-1/2 tsp. Kosher salt, plus more for salting pasta water
-12 manicotti shells
-3 c. marinara sauce, recipe follows
-1 1/2 c. ricotta cheese (about 1 lb.)
-1 cup mozzarella cheese (about 4 oz.)
-1 c. freshly grated Parmesan cheese
-2 large eggs, lightly beaten
-Pinch freshly grated nutmeg
-Freshly ground pepper
-2 tsp. unsalted butter, diced
1.Bring a large pot of water to a boil over high heat, and season generously with salt. Cook the pasta shells until al dente. Drain and pat dry.
2. Preheat the oven to 350 F. Cover the bottom of a 9×13″ ovenproof baking dish with 1 c. of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 c. of the Parmesan, the eggs, and the spinach. Season with the 1/2 tsp. sal, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter.
3. Bake for 30 minutes. Serve immediately.
-2 Tbs. extra-virgin olive oil
-1/4 medium onion, diced (about 3 Tbs.)
-3 cloves garlic, chopped
-3 1/2 c. whole, peeled, canned tomatoes in puree (one 28 oz. can), roughly chopped
-sprig of fresh thyme
-sprig of fresh basil (the basil around here has looked like utter ass lately, so I’ve been skipping it in most recipes unless ABSOLUTELY necessary)
-2 Tsp. kosher salt
-freshly ground black pepper
1. Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
2. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Pardon my absence-life’s been busy/crazy and I’ve been down with a sunburn this past week. That’s right-a sunburn. I’m a member of a race of super-pasty red-haired mutants that are weak against the sun’s rays. I’m better now, although my back is all peely and gross.
Manicotti seems to be a universal guy favorite (at least every guy I’ve ever known). J loved this, even though I tore a few of the manicotti shells while stuffing them. He threatened to burn all my flip flops if I got rid of this recipe. The marinara sauce was delicious. I really liked this meal.