Manicotti

Method

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1. Heat the oven to 190°C / 375°F. Boil the manicotti in salted water for 6 minutes, less than the packet says, so that they are still firm. Drain, rinse in cold water and lay them on a tray so they do not stick together.

   Mark done Start 6 min timer

2. Wilt the fresh spinach in a dry pan for 2 minutes, then let it cool. Squeeze it in a clean tea towel until very dry, chop it finely and put it in a bowl.

   Mark done Start 2 min timer

3. Add the ricotta, the 150 g of mozzarella, the 60 g of Parmesan, the egg, garlic, parsley, nutmeg, salt and pepper to the spinach and mix well.

   Mark done

4. Spread 250 ml of the marinara sauce over the bottom of a 23 x 33 cm baking dish. Spoon the filling into a piping bag or a freezer bag with a corner snipped off and pipe it into the tubes from one end. Lay them in the dish in a single layer.

   Mark done

5. Pour the remaining sauce over the tubes, covering them completely. Cover the dish tightly with foil and bake for 30 minutes.

   Mark done Start 30 min timer

6. Uncover, scatter over the remaining mozzarella and Parmesan, and bake for 15 minutes more, until the cheese is melted and golden. Rest for 10 minutes before serving.

   Mark done Start 15 min timer

Chef’s Tips

• Undercook the tubes. They finish in the oven, and a tube boiled soft tears when you fill it.
• Squeeze the spinach as dry as you can. Any water left in it comes out in the oven and thins the sauce.
• Pipe the filling in. It is quicker than spooning, and the tubes do not split.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A green salad
• Garlic bread
• A glass of red wine

Storage & Reheating

Keep in the fridge up to 4 days and reheat covered in a 180°C oven for 20 minutes. Freeze unbaked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.