Spinach and Ricotta Manicotti

Ingredients

• 1 lb high-quality ricotta cheese (Drained on towels for 5 minutes before using)
• kosher salt (For pasta water and seasoning; use to taste)
• 1 lb fresh homemade or store-bought lasagna noodles (Cut into twelve 4-by-4-inch squares; alternatively use 6 sheets no-boil dry lasagna noodles)
• 8 oz fresh spinach (Washed)
• 8 oz fresh arugula (Washed)
• 12 oz low-moisture mozzarella cheese (Shredded and divided)
• 4 oz Parmigiano-Reggiano (Grated and divided)
• 1 large egg
• 1 clove garlic (Medium clove, minced)
• 1 tsp freshly grated nutmeg
• freshly ground black pepper (A few grinds, to taste)
• 2 cups tomato sauce (Divided; such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce)
• fresh parsley or basil leaves (Small handful, minced, for serving)

Steps

1. 1

   Adjust the oven rack to the center position and preheat the oven to 375°F (190°C). Line a large plate or rimmed baking sheet with a triple layer of paper towels or a clean kitchen towel.

2. 2

   Spread the ricotta over the towels, cover it with additional towels, and let it drain for 5 minutes. Remove the towels and transfer the ricotta to a large bowl, scraping it from the towels with a spatula if necessary. Set aside.

3. 3

   If using fresh pasta, bring a large pot of salted water to a boil over high heat. Working in batches of six, add the pasta squares and cook for 30 seconds. Transfer them with tongs to a clean kitchen towel, laying them in a single layer to drain. Repeat with the remaining squares, reserving the boiling water for the greens. Keep the pasta separated and set aside.

4. 4

   If using no-boil lasagna noodles, bring a large pot of salted water to a boil over high heat. Place the noodles in a 9-by-13-inch casserole dish and ladle in just enough boiling water to cover them. Reserve the remaining boiling water for the greens, adding more if needed. Let the noodles sit, agitating them occasionally, until pliable but not mushy, about 5 minutes.

5. 5

   Drain the softened no-boil noodles and dry them on a clean kitchen towel. Cut each noodle in half crosswise to make twelve 4-by-4-inch squares. Keep the squares separated to prevent sticking, then wipe the casserole dish dry.

6. 6

   Add the spinach and arugula to the boiling water and cook until just wilted, about 20 seconds.

7. 7

   Drain the greens into a salad spinner set in the sink. Run them under cold water until thoroughly chilled, then spin them dry.

8. 8

   Spread the greens over a clean kitchen towel or a double layer of paper towels. Roll them into a tight tube while pressing to remove excess moisture. Transfer them to a cutting board and roughly chop.

9. 9

   Add the chopped greens to the bowl of drained ricotta. Add half of the mozzarella, half of the Parmesan, the egg, garlic, and nutmeg.

10. 10

    Season the filling with a large pinch of kosher salt and a few grinds of black pepper. Fold with a wooden spoon or spatula until combined.

11. 11

    Spread half of the tomato sauce in an even layer in the casserole dish.

12. 12

    Working with one pasta square at a time, place a few tablespoons of the ricotta filling in a row along the center of the square and roll it up. Place the roll seam-side down in the casserole dish. Continue until all the pasta and filling are used.

13. 13

    Spoon the remaining tomato sauce over the manicotti, keeping it tidy along the center of each row of rolls.

14. 14

    Sprinkle the remaining mozzarella over the sauce, then sprinkle the remaining Parmesan over the entire dish. Cover the casserole tightly with foil.

15. 15

    Bake for 30 minutes. Remove the foil and continue baking until the cheese is well browned and bubbly, about 15 minutes longer.

16. 16

    Remove the manicotti from the oven and let it rest for 10 minutes. Sprinkle with minced parsley or basil and serve.

Notes

The recipe provides two pasta options: fresh lasagna noodles or no-boil dry lasagna noodles. Draining the ricotta and thoroughly drying the blanched greens helps prevent a watery filling. The structured nutrition lists 921 calories, 65 g protein, 50 g carbohydrates, 52 g fat, and 7 g fiber per serving; values may vary by brands and serving size.

Nutrition per serving

• main
• Italian
• baked
• vegetarian
• family dinner
• pasta
• cheesy
• make-ahead friendly