Ingredients Jump to Instructions ↓

  1. 15 cups 208g / 7 1/3oz Flour Salt - as needed

  2. 4 Eggs

  3. 1 tablespoon 15ml Olive oil

  4. 2 tablespoons 30ml Water Spinach Ricotta Filling

  5. 4 Bags fresh spinach - (6 oz ea) - stemmed

  6. 3 cups 438g / 15oz Ricotta cheese

  7. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  8. 1/2 teaspoon 2 1/2ml Ground nutmeg Tomato Basil Sauce

  9. 1/2 cup 118ml Olive oil

  10. 2 cups 125g / 4.4oz Chopped onions

  11. 2 cups 292g / 10oz Chopped fresh basil

  12. 2 lbs 908g / 32oz Roma tomatoes - peeled, cored, And pureed

  13. 2 teaspoons 10ml Salt

  14. 4 teaspoons 20ml Minced oregano Assembly Pasta Spinach-Ricotta Filling Tomato-Basil Sauce

  15. 1 cup 146g / 5.1oz Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Pasta: Combine flour and 1 teaspoon salt in large bowl. Add eggs, 1 at a time, using an electric mixer with paddle attachment. Drizzle with oil and water. Mix until pasta dough is smooth and falls away from sides of bowl. Divide dough into 4 portions. Using pasta machine, roll out each portion of dough until smooth. Cut into 4-inch squares. Bring salted water to boil in large pot. Drop in squares in batches and cook until pasta is al dente, about 1 to 2 minutes. Place in bowl of cold water. For the Spinach-Ricotta Fillling: Steam spinach until wilted, 3 to 5 minutes. Drain well, squeezing excess liquid from spinach. Chop spinach and add ricotta, Parmesan and nutmeg. Mix well. For the Tomato-Basil Sauce: Heat oil in large saucepan over medium heat. Add onions and basil and saute until tender, 5 to 8 minutes. Add pureed tomatoes, salt and oregano. Cook over low heat 20 minutes. Set aside. For Assembly: Lay out pasta squares on clean surface. Fill each square with 2 tablespoons Spinach-Ricotta Filling. Roll pasta into tubes. Spoon a little Tomato-Basil Sauce in bottoms of 4 (2-quart) rectangular casserole or baking dishes. Divide manicotti tubes among dishes (there should be 12 for each dish). Top with sauce, dividing among dishes. Sprinkle each dish with 1/4 cup cheese. Bake at 350 degrees until lightly browned and bubbly, 20 minutes. This recipe yields 16 servings. Each serving: 328 calories; 743 mg sodium; 91 mg cholesterol; 18 grams fat; 27 grams carbohydrates; 15 grams protein; 2.41 grams fiber.


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