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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 6025_102210_manicotti.jpg

Ingredients Ingredient Checklist Coarse salt and freshly ground black pepper 1/4 pound manicotti pasta 1 3/4 cups fresh spinach (1/2 pound), trimmed 1 heaping cup ricotta 1 cup freshly grated Parmesan cheese, plus more for serving 2 large egg yolks Freshly grated nutmeg 1 1/2 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup plus 3 tablespoons whole milk 3/4 cup Medium Tomato Sauce

Gallery Read the full recipe after the video.

Recipe Summary Servings: 2 6025_102210_manicotti.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

6025_102210_manicotti.jpg

6025_102210_manicotti.jpg

Ingredients

Ingredients

  • Coarse salt and freshly ground black pepper 1/4 pound manicotti pasta 1 3/4 cups fresh spinach (1/2 pound), trimmed 1 heaping cup ricotta 1 cup freshly grated Parmesan cheese, plus more for serving 2 large egg yolks Freshly grated nutmeg 1 1/2 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup plus 3 tablespoons whole milk 3/4 cup Medium Tomato Sauce

Directions

Preheat oven to 425 degrees.

Bring a large pot of salted water to a boil. Add manicotti and cook, according to package directions, until al dente. Drain, reserving pasta cooking water; rinse with cold water and drain again. Set aside.

Bring pasta cooking water to a boil and add spinach; cook until just wilted. Drain, rinse with cold water, and drain again. Squeeze out excess water from spinach and finely chop.

Transfer spinach to a large bowl along with ricotta, half of the Parmesan, egg yolks, and nutmeg; season with salt and pepper and stir to combine. Stuff spinach mixture into manicotti and set aside.

Melt butter in a medium saucepan over medium-high heat. Add flour and stir until well combined. Gradually stir in milk; continue cooking, stirring constantly, until mixture is smooth and thickened.

Evenly spread tomato sauce on the bottom of a small rectangular baking dish. Top with an even layer of stuffed manicotti. Pour butter mixture over manicotti and sprinkle with remaining cheese. Transfer to oven and bake until top is browned, 20 to 25 minutes. Let stand 10 to 20 minutes before serving with additional Parmesan cheese.

Reviews (3)

 Add Rating & Review     27 Ratings   5 star values:        4    4 star values:        3    3 star values:        11    2 star values:        8    1 star values:        1

Reviews (3)

Add Rating & Review     27 Ratings   5 star values:        4    4 star values:        3    3 star values:        11    2 star values:        8    1 star values:        1

Add Rating & Review

27 Ratings 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 1

27 Ratings 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 1

27 Ratings 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 1

  • 5 star values: 4 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 1

    Martha Stewart Member     Rating: Unrated       10/28/2010   I made this  

Martha Stewart Member     Rating: Unrated       10/22/2010   CAZ HILDEBRAND MANICOTTI

    Martha Stewart Member

    Rating: Unrated 10/28/2010

I made this

Rating: Unrated

Rating: Unrated 10/22/2010

CAZ HILDEBRAND MANICOTTI

All Reviews for Baked Manicotti

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Manicotti

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest