Name: Ricotta, Cambozola, and Spinach-Stuffed Manicotti
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 8 manicotti; 1 onion, chopped; 2 cloves garlic, chopped; 1 stalk celery, chopped; 2 tablespoons (30 ml) olive oil; 1/2 cup (125 ml) red wine; 1 can 28 oz (796 ml) crushed tomatoes (California-Style); Red pepper flakes, to taste; 1/4 cup (60 ml) fresh basil, chopped; Salt and pepper; 4 cups (1 litre) fresh spinach, trimmed and chopped; 2 tablespoons (30 ml) olive oil; 1/3 cup (75 ml) Cambozola cheese (100g); 1 1/2 cups (375 ml) ricotta cheese; 1 egg; 3 tablespoons (45 ml) flour; Nutmeg, if desired; Salt and pepper

Ingredients

8 manicotti

1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
2 tablespoons (30 ml) olive oil
1/2 cup (125 ml) red wine
1 can 28 oz (796 ml) crushed tomatoes (California-Style)
Red pepper flakes, to taste
1/4 cup (60 ml) fresh basil, chopped
Salt and pepper

Stuffing

4 cups (1 litre) fresh spinach, trimmed and chopped
2 tablespoons (30 ml) olive oil
1/3 cup (75 ml) Cambozola cheese (100g)
1 1/2 cups (375 ml) ricotta cheese
1 egg
3 tablespoons (45 ml) flour
Nutmeg, if desired
Salt and pepper

Preparation

In a large pot, cook the pasta in salted boiling water for 5 minutes. Drain and set aside.

Sauce

In a saucepan, soften the onion, garlic, and celery in the olive oil. Deglaze with the wine.
Add the tomatoes and pepper flakes. Season with salt and pepper. Cover and cook over low heat for 20 minutes.
Add the basil. Adjust the seasoning. Set aside.

Stuffing

In a skillet, sauté the spinach in the oil until the water has completely evaporated. Add the cambozola cheese and cook until melted. Pour into a bowl.
Whisk in the ricotta, egg, flour, and nutmeg. Season with salt and pepper.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Pour half the sauce into a 33 x 23-cm (13 x 9-inch) baking dish. With a pastry bag, generously fill each manicotti wit hthe cheese and spinach filling and place them side by side in the baking dish. Drizzle with the remaining sauce.
Cover with aluminum foil. Bake for about 45 minutes.

Note from Ricardo

The Ricotta, Cambozola and Spinach-Stuffed Manicotti can be frozen.

Ricotta, Cambozola, and Spinach-Stuffed Manicotti

Categories

Ingredients

Stuffing

Preparation

Sauce

Stuffing

Note from Ricardo

Personal Note