- Prep Time 30 minutes
- Total Time 1 hour, 5 minutes
- Yield Serves 4
- Coarse salt and ground pepper
- 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
The Manicotti with spinach was tasty! Cheesy, tomatoey and noodley. Perfect combo? Yeah! As with all of the recipes this year, this was another newbie. Never before have I prepared Manicotti, and I was pleased with the results and the pats on the back were nice too. Do consider this recipe on a night when, well let's admit it, food is the only thing that will make you smile, sigh, and sink back into your chair with bliss. Enjoy!
Since my Dad has come to stay with us he has been busy in my kitchen tidying up this and that. Check out a few new additions to my sanctuary.
My peg board wall, used as a pot hanger, now displays properly labeled tags. This is a very convenient for me, as I never seem to recall what pan sizes or pan capacities I have on hand.