Just a warning, you are going to want to prepare more pasta than this recipe calls for. The spinach filling makes a LOT of filling. I ended up cooking up shells after dinner was over to use up the rest of the filling. Manicotti AND stuffed shells- it's a 2-for-1 dinner!
- Coarse salt and ground pepper
- 8 manicotti shells (from an 8-ounce package)
- 1 teaspoon extra-virgin olive oil
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup finely grated Parmesan (2 ounces)
- 1 teaspoon finely grated lemon zest
- 1 package (10 ounces) frozen spinach, thawed and squeezed dry
- 2 cups prepared marinara sauce
- 1/4 teaspoon dried oregano
- 2 tablespoons heavy cream
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Preheat oven to 375 degrees. In a large pot of boiling salted
water, cook pasta shells according to package instructions. Drain well
and arrange in a single layer on an oiled rimmed baking sheet.
Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and
lemon zest. Stir in spinach and season filling to taste with salt and
pepper.
-
Transfer filling to a large zip-top plastic bag. Twist and
squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch
opening in corner. Pipe filling into both ends of each pasta shell.
Arrange stuffed shells in an 8-inch square glass baking dish.
-
In a medium bowl, whisk together marinara sauce, oregano, and
cream. Pour sauce evenly over stuffed shells and top with 1/2 cup
Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is
browned in spots, about 30 minutes. Let sit 5 minutes before serving.
This was quick and easy to prepare, and it made a HUGE dinner! The sauce wasn't enough to cover the shells I used for the remainder of the stuffing, but it was nearly as good with bottled pasta sauce over the top.
Thank you Martha Stewart for a filling winter meal. My manicottis didn't look half as pretty as yours, but I'm pretty sure they tasted just the same.
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