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August 2, 2011
Spinach-Stuffed Manicotti
Homestyle Pasta
Prep time:
20 minutesbaking time:
30 minutes“'I feel as stuffed as a manicotti,' Grandpa said with a grin when he ate too many of these savory shells.”
Ingredients
Serves 4
- 1 (10-ounce) package frozen spinach
- 8 manicotti shells
- 1 1/2 teaspoons olive oil
- 1 teaspoon each dried rosemary, dried sage, dried oregano and dried thyme
- 1 clove garlic, minced
- 1 1/2 cups chopped fresh tomatoes
- 1/2 cup ricotta cheese
- 1/2 cup fresh whole-wheat bread crumbs
- 2 egg whites, lightly beaten
Directions
1
Cook spinach according to package directions. Drain in colander until cool enough to handle. Squeeze spinach with hands to remove excess moisture. Set aside.
2
Cook pasta according to package directions; drain. Rinse under cold running water just until cool enough to handle; drain.
3
Preheat oven to 350°F. Heat oil in a small saucepan over medium heat. Add rosemary, sage, oregano, thyme and garlic; cook and stir about 1 minute. Do not let herbs turn brown. Add tomatoes; reduce heat to low. Simmer, stirring occasionally, about 10 minutes.
4
Combine spinach, ricotta and bread crumbs in bowl. Fold in egg whites. Fill pasta with spinach mixture.
5
Place one-third of tomato mixture on bottom of a 13 × 9-inch baking pan. Arrange filled manicotti in pan. Pour remaining tomato mixture over top. Cover with foil. Bake until filling is bubbly, about 30 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
Manicotti was a crowd-pleasing dish, so Grandma made several pans for large family gatherings. The dish assembled easily, except when it came to filling the manicotti shells. But leave it to Grandma to come up with the perfect time-saver. She discovered that a small, rubber-tipped baby spoon made short work of filling the shells. Plus, the rubber coating prevented the filling from sticking to the spoon.
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