Entrée: Italy – Manicotti Ricotta E Spinaci (Creamy Spinach and Ricotta Manicotti)

Manicotti Ricotta E Spinaci (Creamy Spinach and Ricotta Manicotti) recipe
Serving Size: 4
Approximate Time
Prep 20 min
Cook 30 min
Total 50 min

Ingredients

8 manicotti shells
1 cup (240 ml) ricotta cheese
1 cup (30 g) chopped spinach
1 egg, beaten
1 / 2 cup (50 g) grated Parmesan cheese
1 cup (240 ml) whipping cream
1 cup (240 ml) tomato sauce

Instructions

1. Preheat oven to 350°F (175°C) and cook manicotti shells according to package instructions.
2. In a bowl, combine ricotta, spinach, egg, and half the Parmesan cheese.
3. Fill each shell with the ricotta mixture and place in a baking dish.
4. Pour tomato sauce over manicotti and top with whipping cream and remaining Parmesan.
5. Bake for 25-30 minutes until bubbly and golden. Serve immediately.
Nutrition Information

To get nutritional information, press the Get Nutrition Info button below.

Recipe Metadata
Recipe ID
1682
Country
Italy
Region
Emilia-Romagna
URL
https://kitchen2mytable.com/view_recipe_data.php?id=1682

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!