Reviews (2) Add Rating & Review 41 Ratings 5 star values: 8 4 star values: 15 3 star values: 11 2 star values: 6 1 star values: 1 Martha Stewart Member Rating: Unrated 12/02/2013 Delicious. I've made this twice and swapped in fresh spinach (sauteed with garlic) instead of frozen. The lemon zest is great in the filling and the touch of cream added to the tomato sauce smartly and simply lifts the dish. A new staple in my house! Martha Stewart Member Rating: Unrated 01/05/2011 This is sooooo yummy! Making it again tonight!
Back to Spinach Manicotti in Creamy Tomato Sauce All Reviews for Spinach Manicotti in Creamy Tomato Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 4 med106330_1210_din_spinach_manicotti.jpg
Ingredients Ingredient Checklist 8 manicotti shells (from an 8-ounce package) 1 teaspoon extra-virgin olive oil 1 container (15 ounces) part-skim ricotta cheese 1 cup finely grated Parmesan (2 ounces) 1 teaspoon finely grated lemon zest 1 package (10 ounces) frozen spinach, thawed and squeezed dry 2 cups prepared marinara sauce 1/4 teaspoon dried oregano 2 tablespoons heavy cream Coarse salt and ground pepper
Cook’s Notes For a seafood flavor, use 1/2 pound peeled, deveined shrimp, finely chopped, instead of the spinach.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 4 med106330_1210_din_spinach_manicotti.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 5 mins
Servings: 4
prep: 30 mins
total: 1 hr 5 mins
prep:
30 mins
total:
1 hr 5 mins
Servings: 4
4
med106330_1210_din_spinach_manicotti.jpg
med106330_1210_din_spinach_manicotti.jpg
Ingredients
Ingredients
- 8 manicotti shells (from an 8-ounce package) 1 teaspoon extra-virgin olive oil 1 container (15 ounces) part-skim ricotta cheese 1 cup finely grated Parmesan (2 ounces) 1 teaspoon finely grated lemon zest 1 package (10 ounces) frozen spinach, thawed and squeezed dry 2 cups prepared marinara sauce 1/4 teaspoon dried oregano 2 tablespoons heavy cream Coarse salt and ground pepper
Directions
Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.
Cook’s Notes For a seafood flavor, use 1/2 pound peeled, deveined shrimp, finely chopped, instead of the spinach.
Cook’s Notes
For a seafood flavor, use 1/2 pound peeled, deveined shrimp, finely chopped, instead of the spinach.
Reviews (2)
Add Rating & Review 41 Ratings 5 star values: 8 4 star values: 15 3 star values: 11 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 12/02/2013 Delicious. I've made this twice and swapped in fresh spinach (sauteed with garlic) instead of frozen. The lemon zest is great in the filling and the touch of cream added to the tomato sauce smartly and simply lifts the dish. A new staple in my house! Martha Stewart Member Rating: Unrated 01/05/2011 This is sooooo yummy! Making it again tonight!
Reviews (2)
Add Rating & Review 41 Ratings 5 star values: 8 4 star values: 15 3 star values: 11 2 star values: 6 1 star values: 1
Add Rating & Review
41 Ratings 5 star values: 8 4 star values: 15 3 star values: 11 2 star values: 6 1 star values: 1
41 Ratings 5 star values: 8 4 star values: 15 3 star values: 11 2 star values: 6 1 star values: 1
41 Ratings 5 star values: 8 4 star values: 15 3 star values: 11 2 star values: 6 1 star values: 1
5 star values: 8 4 star values: 15 3 star values: 11 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 12/02/2013 Delicious. I've made this twice and swapped in fresh spinach (sauteed with garlic) instead of frozen. The lemon zest is great in the filling and the touch of cream added to the tomato sauce smartly and simply lifts the dish. A new staple in my house! Martha Stewart Member Rating: Unrated 01/05/2011 This is sooooo yummy! Making it again tonight!Martha Stewart Member
Rating: Unrated 12/02/2013
Delicious. I’ve made this twice and swapped in fresh spinach (sauteed with garlic) instead of frozen. The lemon zest is great in the filling and the touch of cream added to the tomato sauce smartly and simply lifts the dish. A new staple in my house!
Rating: Unrated
Rating: Unrated 01/05/2011
This is sooooo yummy! Making it again tonight!
All Reviews for Spinach Manicotti in Creamy Tomato Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach Manicotti in Creamy Tomato Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
