Homemade Ricotta-Spinach Manicotti





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Published on Sep 22, 2012

Hey! An actual vegetarian recipe from yoyomax12!
My meat loving family didn't miss it at all and thoroughly enjoyed this. I will be making this part of my "regular" dinner repertoire.
I have 108+ dinner/appetizer/casserole recipes in a playlist if you are looking for more :)

This makes 10-12 manicotti depending on size.

Manicotti wrappers (or crepes)
3 large eggs
1.5 cups cold water
1.5 tablespoons oil (I used olive oil)
1/8 teaspoon kosher salt (or regular salt)
1.5 cups all-purpose flour


1.5 lbs ricotta cheese
2 cups shredded low-moisture mozzarella cheese
1/2 cup grated cheese, can use either romano or 1/2 cup parmesan cheese (I used a cheese combo)
1/2 cup of frozen spinach chopped up (measurement taken after defrosting and squeezing out as much as the water as possible)
3-4 cups of your favorite tomato or pasta sauce

Combine the ricotta cheese,spinach, the romano or parmesan cheese and 3/4 cup of the mozzarella cheese and stir until combined. Set aside.

Whisk the eggs, water, oil, salt and flour together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup (not pancake batter)
Heat a 8" non stick skillet on med/high heat. I lightly grease the skilled by wiping it down with a paper towel dampened with olive oil.
When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of skillet to make an 8" or so in diameter circle.
Cook until the crepe starts to look dry, this should take about 1 minute to a minute and a half. Then with a spatula, gently flip the crepe. Cook the other side for about 20-30 seconds. They will not be browned. Stack the completed crepes on a plate like you would a stack of pancakes and let cool slightly.

Fill each crepe with 3 tablespoons full of filling, by placing the filling in a line down the center of the crepe.
Then fold each side of the crepe over the filling, overlapping the crepe slightly.
Place seam side down on a large greased baking dish. No need to leave space between them.
Pour the tomato sauce (or pasta sauce) over the manicotti and then sprinkle with remaining mozzarella cheese.

Bake uncovered at 350 degrees for about 20-30 minutes or till cheese has melted and manicotti are heat through.

Two of these manicotti are plenty for one person with an average appetite as a main meal dish with a side salad and/or bread. These can even be baked up in small baking dishes and frozen for later.

Found the recipe here:

Today's intro by Lucas Rousseau (music by Jason Shaw)


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