This Spinach and ricotta manicotti recipe is a great colourful dish for all - including vegetarians.
This recipe is a classic Italian dish that combines the smooth cheese with the shaper taste of the spinach. This dish is ideal for vegetarians.
Ricotta is a creamy cheese traditionally made from ewes¡¦ milk whey. It is soft and white, with a smooth texture and a slightly sweet flavour. It should be used within 2-3 days of purchase.
Ingredients
400-g/14 oz dried lumache rigate grange
5 tbsp. olive oil
60g/2 oz/1 cup of fresh white breadcrumbs
125ml/4 fl/half a cup milk
300g/10oz frozen spinach, thawed and drained
225g ricotta cheese
Nutmeg
400g/14 oz can of chopped tomatoes, no juice
1 garlic clove, crushed
salt and pepper to taste
- Bring a large saucepan to the boil. Add the lumache and 1 tbsp. of the olive oil and cook until just tender, but still firm. Drain the pasta, refresh under the cold water tap and set aside.
- Put the breadcrumbs, milk and 3 tbsp. of the remaining olive oil in a food processor and combine.
- Add the spinach and ricotta cheese to the mixer and work into a smooth paste.
- Transfer to a bowl, stir in the nutmeg and season with salt and pepper to taste.
- Mix together the tomatoes, garlic and the remaining oil and spoon the mixture unto the base of an ovenproof dish.
- Using a teaspoon, fill the lumache with the spinach and ricotta mixture and arrange on top of the tomato mixture in the dish. Cover and bake in a preheated oven at 180 degrees ¢XC/350¢XF/Gas mark 4 for 20 minutes. Serve piping hot.
