Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling

Spinach and ricotta cheese manicotti are surprisingly easy to make and taste so comforting!  These traditional Italian style manicotti pasta shells are stuffed with the delicious Ricotta Cheese and Spinach Filling and smothered in a garlic tomato sauce. 

INGREDIENTS

• 9 Manicotti pasta shells
• 1 tablespoon olive oil
• 8 oz spinach
• 1 cup Parmesan shredded
• 1 cup ricotta cheese
• 2 tablespoons olive oil
• 1 onion chopped
• 5 garlic cloves chopped
• 28 oz whole plum tomatoes (from the can)
• 1 tablespoon basil
• 1/2 cup red wine
• salt and pepper
• 1/4 cup Parmesan cheese (to serve)

INSTRUCTIONS

Make ricotta cheese and spinach filling:

1. Cook spinach in 1 tablespoon olive oil until wilted. Drain of all juices, and chop spinach.
2. In a medium pan, mix together ricotta cheese, Parmesan cheese and cooked spinach from step 1. Salt to taste.

Stuff manicotti pasta shells with the spinach filling:

1. Cook Manicotti pasta shells according to instructions, usually by boiling for 10 minutes. Drain, cool briefly and immediately fill pasta shells with ricotta cheese and spinach filling. Don’t let the shells sit out unfilled for too long, because they will flatten, lose their shape and when you try to fill them, they will break. Start filling the shells immediately after draining them and briefly cooling. Set aside and keep them warm in a warm drawer.
   
   Please visit Stuffed Manicotti Pasta Shells with Ricotta Cheese and Spinach Filling for full instructions.