Spinach Manicotti

I have shared my love for manicotti in the past– stemming from wonderful memories of enjoying it with my college roommate’s large Italian family on Easter Sunday.

I have made many versions of spinach manicotti, usually filling store-bought manicotti noodles. Using no-boil lasagna noodles instead was a great “less-hassle” shortcut. They were also chosen to mimic the texture of fresh pasta. It was absolutely true! I will never buy manicotti noodles again. 😉

This recipe was adapted from America’s Test Kitchen. I replaced one cup of ricotta cheese with an equivalent amount of chopped, steamed spinach seasoned with freshly grated nutmeg. I also used whole milk ricotta instead of part-skim, part-skim mozzarella instead of whole milk mozzarella, coarse salt instead of table salt, and modified the method. Fabulous.

Yield: Serves 6 to 8

For the Tomato Sauce:

  • 2 28-ounce cans diced tomatoes with juice
  • 2 tablespoons extra-virgin olive oil
  • 3 to 6 cloves garlic, minced
  • 1/2 teaspoon hot red pepper flakes, optional
  • coarse salt
  • 2 tablespoons chopped fresh basil

For the Filling & Pasta:

  • 6 oz baby spinach
  • 1/4 teaspoon freshly grated nutmeg, or to taste
  • 2 cups whole milk ricotta cheese (can substitute part-skim ricotta)
  • 4 ounces (about 2 cups) grated Parmesan cheese, divided (I used Parmigiano-Reggiano)
  • 8 ounces (about 2 cups) shredded mozzarella cheese (I used part-skim mozzarella)
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil
  • 16 no-boil lasagna noodles (I used Trader Joe’s)
  1. Steam the baby spinach until wilted. (I did this on the stove top.)
  2. Let the spinach cool slightly, then use a potato ricer to remove excess liquid. Coarsely chop. (You should have about 1 cup.) Season with salt and freshly ground nutmeg. Set aside.
  3. Adjust oven rack to middle position and heat oven to 375 degrees, preferably on convection.
  4. Make the Sauce: Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to a bowl. Repeat with remaining can tomatoes.
  5. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.
  6. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
  7. Stir in basil; adjust seasoning with salt. Set aside.
  8. Make the Filling: Combine the chopped spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
  9. To Assemble: Pour 1 inch boiling water into 13 by 9-inch broiler-safe baking dish, then add noodles one at a time. (I used a pyrex dish.) Let noodles soak until pliable, about 5 to 6 minutes, separating noodles with tip of sharp knife to prevent sticking.
  10. Remove noodles from water and place in single layer on clean kitchen towels. Do not use paper towels because the noodles may stick. (I used flour sack towels.)
  11. If using the same dish to bake the manicotti, drain the water and dry the dish. (I used a ceramic baking dish to bake the manicotti instead of using the pyrex dish.)
  12. Place the preferred baking dish on a rimmed baking sheet. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
  13. Using a large cookie scoop or a soup spoon, spread 3 to 4 tablespoons of the spinach-cheese filling mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
  14. Roll into tube shape and arrange in baking dish seam side down.
  15. Top evenly with remaining sauce, making certain that pasta is completely covered. (It seems like a lot of liquid but it’s necessary for the no-boil noodles to cook properly.)
  16. To Bake: Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
  17. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element).
  18. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Return to the oven on the adjusted oven rack; bake for 5 to 6 minutes, or until the cheese is melted and the sauce is bubbling.
  19. Set the oven to broil.
  20. Broil until cheese is lightly brown or spotty brown, 1 to 2 minutes. Cool 15 minutes, then serve.

Note: The manicotti can be prepared through step 15, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Orecchiette with Sausage & Chard

This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.

This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.

Yield: Serves 4 to 6

  • 12 ounces orecchiette pasta
  • coarse salt
  • 2 T extra-virgin olive oil, divided
  • 1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
  • 3 anchovy fillets, minced
  • 2 tsp fennel seeds, ground
  • 1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
  • 8 to 10 large garlic cloves, thinly sliced
  • 1 pound Swiss chard, stems and leaves separated
  • 3/4 cup chicken broth or stock, divided
  • 3 T freshly grated Parmigiano-Reggiano, plus more for serving
  1. Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
  2. Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
  3. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
  4. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
  5. Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
  6. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
  7. Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
  8. Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
  9. Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
  10. Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
  11. Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
  12. Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
  13. Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
  14. Taste and season with salt. Serve sprinkled with more Parmesan.

Pasta With Brown Butter, Whole Lemon, & Parmesan

This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.

This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂

Yield: Serves 4 to 6

  • 1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
  • coarse salt
  • 8 T (1 stick) unsalted butter, cut into pieces, divided
  • 1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
  • 1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
  • freshly ground black pepper
  1. Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
  2. Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
  3. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
  4. Using tongs, transfer one-third of lemon slices to a plate; set aside.
  5. Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
  6. Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
  7. Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
  8. Drain pasta and add to sauce.
  9. Cook, stirring often and adding the grated Parmesan a little at a time.
  10. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
  11. Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
  12. Serve pasta topped with reserved lemon rounds and more Parmesan.

Baked Feta & Tomato Pasta with Basil

I first heard about this spectacularly easy viral pasta dish from Deb Perelman of Smitten Kitchen. I think I was the last to know… My daughter has seen countless people make it on TikTok, of course. 😉 She was absolutely thrilled to make it with me!

The original recipe is called “Uunifetapasta,” created by the Finnish blogger Jenni Häyrinen. The foundation of the dish is a block of feta placed in the center of a baking dish surrounded by seasoned tomatoes. After being baked, the cheese and burst tomatoes are combined to create a creamy and delicious sauce to serve over pasta. Deb Perelman incorporated chickpeas in her version- nice.

This version from the Washington Post, contributed by Aaron Hutcherson, recommended using Greek sheep’s milk feta to maximize the creaminess. I used an enameled cast iron baking pan, modified the proportions and incorporated za’atar to the seasoning on the tomatoes prior to baking. It was super creamy and tasty- and as simple and easy to prepare as expected.

Yield: Serves 6

  • 3 pints (750 to 800 g) grape or cherry tomatoes
  • 5 large garlic cloves, halved lengthwise
  • 8 T (1/2 cup) extra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper
  • 1 block (10.5 oz) Greek feta cheese
  • 1/2 tsp crushed red pepper flakes
  • za’atar, to taste, optional
  • 17 to 18 oz medium-length dried pasta, such as campanile, rigatoni, or rotini (I used Gigli)
  • fresh basil leaves, for serving
  1. Position a rack in the middle of the oven and preheat to 400 degrees, preferably on convection roast.
  2. In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 6 tablespoons of the olive oil. (I used an enameled cast iron baking pan.)
  3. Sprinkle the tomatoes with some salt and toss to coat. Sprinkle with za’atar, if using.
  4. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining 2 tablespoons of olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper.
  5. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
  6. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.
  7. Remove the baking dish from the oven and stir the feta and tomatoes with a wooden spoon until evenly combined. Taste and adjust seasoning, as necessary.
  8. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. (I incorporated quite a bit of pasta water.)
  9. To serve, top with plenty of basil leaves.

Vegetarian Skillet Stuffed Shells

This one-pan, stovetop recipe turns cheesy stuffed pasta into a weeknight dinner. It was a perfect crowd-pleasing dish to serve on a chilly evening. Jarred marinara is used as a shortcut- enhanced with buttery sautéed garlic and red pepper flakes. Great.

This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I modified the proportions and method, and used dried oregano. I recommend eating it with crusty bread or garlic bread to mop up the sauce.

Yield: Serves 4 to 6

  • 20 jumbo pasta shells (about 6 to 6.5 oz)
  • 1 tsp kosher salt, divided, plus more to taste
  • 2 T extra-virgin olive oil
  • 8 to 10 oz crimini mushrooms, thinly sliced
  • 1 tsp freshly ground black pepper
  • 1/2 cup dry white wine or vermouth (I used Pinot Grigio)
  • 5 oz baby spinach
  • 6 to 9 large garlic cloves, thinly sliced
  • 2 T unsalted butter
  • 24 to 28 oz jarred marinara sauce (I used 28 oz Rao’s Marinara)
  • 1/2 tsp crushed red pepper flakes
  • 2 cups (15 to 16 oz) whole-milk ricotta
  • 3 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
  • 2 T finely chopped fresh oregano or 2 tsp dried oregano
  • fresh parsley or oregano, chopped, for garnish, optional
  • crusty bread or garlic bread for serving, optional
  1. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. (I cooked 22 shells just to be safe but only used 20.
  2. Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
  3. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–10 minutes; season with black pepper and 1/2 tsp salt.
  4. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
  5. Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
  6. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
  7. Add ricotta, Parmesan, 2 T fresh oregano or 2 tsp dried oregano, and remaining 1/2 tsp salt to mushroom mixture and stir to combine. Taste and adjust seasoning, to taste.
  8. Spoon about 2 T ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. (I used a cookie scoop to ration the filling.)
  9. Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
  10. Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
  11. Nestle stuffed shells into hot sauce in skillet.
  12. Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
  13. Remove from heat and let sit 5 minutes.
  14. Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.

Baked Rigatoni with Cheddar & Broccoli Rabe

I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.

This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!

Yield: Serves 6 to 8

  • 1 lb rigatoni, ziti, or fusilli
  • 8 T extra-virgin olive oil, divided
  • 3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
  • minced garlic, optional
  • coarse salt and freshly ground black pepper
  • 1 tsp crushed red pepper flakes, plus more to taste
  • 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
  • 1 cup heavy cream
  • 12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
  • 1 bunch chives, chopped, divided (about 1 cup)
  • 1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)
  1. Preheat oven to 425°, preferably on convection.
  2. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
  3. While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
  4. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
  5. Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
  6. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
  7. Season with salt and black pepper.
  8. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
  9. Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
  10. Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
  11. Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
  12. Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
  13. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
  14. Scatter remaining chives over pasta just before serving.

One-Pan Orzo with Spinach & Feta

This is another weeknight dish loaded with spinach. I also incorporated my CSA turnip greens. It features many of the flavors of my favorite Greek dishes, including lemon zest, feta, and fresh herbs. I used parsley from my CSA share as well.

This recipe was adapted from The New York Times, contributed by Melissa Clark. It was very quick and easy to prepare. I used a large, wide enameled cast iron pot. I increased the amount of garlic and modified the cooking method.

Yield: 3 to 4 servings

  • 2 tablespoons unsalted butter
  • 4 large scallions, trimmed and thinly sliced, divided
  • 2 to 4 large garlic cloves, minced
  • 8 ounces baby spinach leaves (8 cups), coarsely chopped (I used 6oz spinach and 2oz turnip greens)
  • 1 teaspoon kosher salt
  • 1 3/4 cups chicken or vegetable stock
  • 1 cup orzo
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 3/4 cup crumbled feta (3 ounces), plus more for garnish
  • 1/2 cup frozen peas, thawed
  • 1 cup fresh dill, or use parsley or cilantro, chopped
  1. Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. (I used a large and wide enameled cast iron pot.)
  2. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 1 to 2 minutes.
  3. Stir in stock and bring to a simmer.
  4. Stir in orzo, lemon zest and 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 8 to 10 minutes, stirring once or twice.
  5. Stir in spinach (and other greens, if using), adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 2 minutes.
  6. Stir in cheese, peas, and dill/parsley/cilantro, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
  7. To serve, sprinkle with more cheese and the reserved scallions.

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