Baked Manicotti with Ricotta and Spinach

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 count fresh garlic cloves, peeled
• 28 ounces canned crushed San Marzano tomatoes
• 4 count fresh basil leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 15 ounces whole milk ricotta cheese
• 1 count whole eggs
• 3 cups fresh spinach, roughly chopped
• 1.5 cups whole milk mozzarella cheese, shredded
• ½ cup grated Parmigiano-Reggiano
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon freshly grated nutmeg
• 12 count dry manicotti pasta
• 1 cup whole milk mozzarella cheese, shredded
• ¼ cup grated Parmigiano-Reggiano

Instructions

1. 1

   Set a 3-quart saucepan over medium heat and add 2 tablespoons of extra-virgin olive oil. While the oil heats, peel and finely mince 3 garlic cloves. Once the oil shimmers, add the garlic and stir constantly until fragrant and light golden, about 1 minute — you'll smell a sweet, pungent aroma. If the garlic begins to brown aggressively, lower the heat to medium-low.

2. 2

   Pour in the 28 ounces of canned crushed tomatoes and stir to combine with the garlic oil. Tear 4 fresh basil leaves by hand and add them to the sauce along with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Bring the sauce to a gentle simmer over medium heat, then reduce to low and let it bubble quietly at the edges for 15-20 minutes, stirring occasionally. The sauce should smell rich and tomatoey, and you should see a thin film of oil beginning to float on top when it's ready. Taste and adjust seasoning if needed.

3. 3

   While the sauce simmers, bring a large pot of salted water (roughly 6 quarts) to a rolling boil over high heat. You should see vigorous, continuous bubbling across the entire surface. Fill the large pot with water and salt it generously — it should taste like the sea. Add the 12 dry manicotti pasta and stir immediately to prevent sticking. Cook until the pasta is just barely al dente (one shade lighter than the package suggests), about 9-10 minutes. The tubes should bend slightly without snapping but still have a slight firmness when you bite one. Drain into a colander and lay the tubes in a single layer on a clean kitchen towel to cool slightly — do not rinse them, as the starch helps the filling stay put.

4. 4

   While the pasta cooks, make the filling. Add 15 ounces of whole milk ricotta cheese to a medium bowl. Crack 1 whole egg into the bowl and whisk vigorously until smooth and slightly lightened in color, about 1 minute. Measure 3 cups of fresh spinach (lightly packed), roughly chop it if using whole leaves, and add it to the ricotta mixture. Pour in 1.5 cups of shredded whole milk mozzarella cheese and 0.5 cup of grated Parmigiano-Reggiano. Add 0.5 teaspoon of kosher salt, 0.25 teaspoon of freshly ground black pepper, and 0.125 teaspoon of freshly grated nutmeg. Fold everything together gently but thoroughly with a rubber spatula until evenly combined — the filling should look creamy and flecked with bright green spinach. Do not overmix.

5. 5

   Preheat your oven to 375°F (190°C). Spread 0.75 cup of the warm tomato sauce evenly across the bottom of a 9-by-13-inch baking dish, using the back of a spoon to coat the entire bottom — this prevents the pasta from sticking and burning.

6. 6

   Fill each manicotti tube by holding it upright and spooning the ricotta filling into the opening. A small spoon or a small ice cream scoop works well here. You want the tube about three-quarters full — overstuffing causes the filling to burst out during baking. Aim for roughly 3 tablespoons of filling per tube. Lay each filled tube seam-side down in the baking dish in two neat rows of 6, nestling them slightly so they fit snugly but aren't crushed together.

7. 7

   Pour the remaining tomato sauce (roughly 1.5 to 2 cups) evenly over the top of the manicotti tubes, using a spoon or ladle to distribute it evenly across all 12 tubes and into any gaps. Sprinkle 1 cup of shredded whole milk mozzarella cheese over the top, then finish with 0.25 cup of grated Parmigiano-Reggiano. The cheese should form a thin, even layer across the entire top.

8. 8

   Cover the baking dish tightly with aluminum foil and transfer to your preheated 375°F oven. Bake for 25 minutes covered — the foil traps steam and keeps the filling moist. After 25 minutes, carefully remove the foil and bake uncovered for 8-10 minutes more, until the top is bubbly at the edges and the cheese is melted and lightly golden in spots. If the top still looks pale, run it under the broiler for 1-2 minutes at medium-high heat, watching carefully so the cheese doesn't burn.

9. 9

   Remove the baking dish from the oven and let the manicotti rest for 5 minutes on the counter — this allows the filling to set slightly so it doesn't spill out when you cut into a tube. The bubbling should subside and the sauce should look glossy and rich. Spoon onto plates with a few extra spoonfuls of the tomato sauce and serve while hot. A light drizzle of extra-virgin olive oil and a few torn basil leaves add a fresh finish.

Tools you’ll need

• 3-quart saucepan
• large pot (6-quart or larger)
• colander
• 9-by-13-inch baking dish
• medium mixing bowl
• rubber spatula
• whisk
• spoon
• small spoon or ice cream scoop
• aluminum foil
• kitchen towel
• instant-read thermometer (optional)

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min