Manicotti with Ricotta

by

Tenina Holder

POSTED May 8, 2020 (LAST UPDATED September 24, 2021)

Serves

6

Total Time

1hrs 10mins

Calories

765

Manicotti or Crespelle depending on which part of Italy you are from, are stuffed crepes. You can use cannelloni shells in place of the crepes.

recipe-image

    INGREDIENTS


  • Mozzarella cheese icon
    Mozzarella cheese

    100 g (about ¾)cubed

  • Parmesan cheese icon
    Parmesan cheese

    50 g (about ¼ cup)cubed

  • Cheddar cheese icon
    Cheddar cheese

    50 g (about ½ cup)cubed

  • Black pepper icon
    Black pepper

    as neededfreshly ground

  • Ricotta cheese icon
    Ricotta cheese

    500 g (about 2 ¼ cups)drained

  • Parmesan cheese icon
    Parmesan cheese

    as neededgrated

  • Red onion icon
    Red onion

    ½ (about 68 g)

  • Garlic purée icon
    Garlic purée

    1 tablespoon (about 16 g)

  • Fresh basil icon
    Fresh basil

    1 cup (about 43 g)

  • Baby spinach icon
    Baby spinach

    400 g (about 12 ¾ cups)

  • Sea salt icon
    Sea salt

    ⅛ teaspoon

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Marinara sauce icon
    Marinara sauce

    500 g (about 2 cups)

  • Cannelloni icon
    Cannelloni

    6 (about 125 g)

  • Fresh basil icon
    Fresh basil

    as needed

    METHOD


  • 1. Add mozzarella cheese, parmesan cheese and cheddar cheese to the TM5 bowl
  • 2. Blitz - approx 10 sec, speed 10
  • 3. Transfer half of content of TM5 bowl to medium bowl then set aside
  • 4. Add red onion, garlic purée, fresh basil and baby spinach to the TM5 bowl
  • 5. Chop - approx 5 sec, speed 8
  • 6. Scrape down sides of TM5 bowl
  • 7. Transfer content of TM5 bowl to large mixing bowl
  • 8. Add sea salt, black pepper, egg yolk and ricotta cheese to the filling
  • 9. Mix until well combined
  • 10. Pre-heat oven - 180°C
  • 11. Add marinara sauce to a clean baking dish
  • 12. Add cannelloni to a clean work surface
  • 13. Transfer filling to pasta
  • 14. Transfer pasta to baking dish
  • 15. Drizzle with marinara sauce
  • 16. Top with parmesan cheese
  • 17. Garnish with fresh basil
  • 18. Bake - 35 min, 180°C
  • 19. Serve

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