Manicotti with Ricotta
Serves
6
Total Time
1hrs 10mins
Calories
24688
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.
- Mozzarella cheese100 gcubed
- Parmesan cheese50 gcubed
- Cheddar cheese50 gcubed
- Black pepperas neededfreshly ground
- Ricotta cheese500 gdrained
- Parmesan cheeseas neededgrated
- Red onion½
- Garlic purée3 teaspoons
- Fresh basil leaves45 g
- Baby spinach400 g
- Sea salt2 pinches
- Egg yolk2
- Marinara sauce500 g
- Crepe6
- Fresh basil leavesas needed
Ingredients
- 1. Place the cheeses (except ricotta) into the Thermomix bowl
- 2. Mill 10 sec/speed 10
- 3. Remove about half of it from bowl and set aside
- 4. Add onion, garlic or garlic paste, some of the basil, and as much spinach as you can fit into the Thermomix bowl
- 5. Chop 5 sec/speed 8
- 6. Scrape down sides of TM5 bowl
- 7. Repeat with all the remaining spinach, one bowlful at a time until it is all chopped
- 8. Add seasoning, yolks and ricotta to the mixing bowl and stir by hand until well combined
- 9. Pre-heat oven - 180°C
- 10. Pour a little of the Marinara Sauce into the bottom of a lasagne tray or several smaller baking dishes
- 11. Fill each crepe with the spinach mixture and roll, tucking in one end so the filling has nowhere to go
- 12. Lay them flat on top of the sauce. Repeat with as many 'manicotti' as will fit in one layer in the dish
- 13. Drizzle with some more sauce, top with the remaining grated cheese and garnish with a few basil leaves
- 14. Garnish with fresh basil leaves
- 15. Bake until well heated and fragrant. (Around 30-35 minutes.) Serve with a salad and loads of fresh basil!
Method
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