Try this Spinach Stuffed Manicotti with Red Pepper Bechamel Sauce recipe, or contribute your own.
Suggest a better descriptionI prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
1. Cook the spinach according to package directions; drain and cool. Squeeze or press with the back of a spoon to extract as much moisture as possible. Squeeze the mass of spinach in a triple thickness of paper towels to blot.
2. Heat the oil in a medium skillet; add the onion and sauté until tender about 5 minutes. Add the garlic and sauté 1 minute. Stir in the spinach; stir over medium heat to cook off any excess moisture.
3. In a large bowl, stir the ricotta, 1/2 cup of the mozzarella, the parmesan cheese, egg, nutmeg and salt/pepper to taste until blended. Stir in the spinach mixture until blended; set aside.
4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broiler safe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. Lightly butter the bottom of the pan. Using soupspoon, spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. To make Béchamel sauce, melt the butter in a medium saucepan over low heat; gradually stir in the flour until smooth; cook, stirring constantly, about 3 minutes. Gradually add the milk, stirring over medium heat until sauce is thickened and boiling, about 10 minutes. Beat the egg in a small bowl, whisk in a small amount of the hot sauce to prevent egg from scrambling when you add it to the sauce. Then add egg to the sauce slowly whisking constantly.
7. Meanwhile, puree the roasted peppers in a food processor. Gradually add the hot béchamel sauce to the food processor until thoroughly blended. Add salt/pepper to taste.
8. Heat the oven to 350F. Stir in the remaining 1/2 cup mozzarella into the béchamel sauce and pour over the stuffed manicotti.
9. Cover with foil and bake 30 minutes; uncover and bake until sauce is bubbly, about 15 minutes. Let stand at least 10 minutes before serving.
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Serving Size: 1 Serving (2477g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3332 | ||
Calories from Fat: 1749 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 194.3g | 259 % | |
Saturated Fat 116.3g | 581 % | |
Monounsaturated Fat 59.7g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 814mg | 250 % | |
Sodium 3055.8mg | 105 % | |
Potassium 7011.8mg | 185 % | |
Total Carbohydrate 228.2g | 67 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 225.5g | ||
Protein 176.5g | 252 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3332
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