Manicotti is an Italian American crepe filled with ricotta cheese mixed with cooked chopped spinach and sometimes minced veal, it is then topped with marinara sauce and a mixture of cheeses like Romano, Parmesan and or Mozzarella.
- 10 5×7 inch sheets fresh lasagne
- 500 g ricotta
- 400 g minced beef
- 1 big packet spinach, chopped
- 2 400 g can Italian style chopped tomatoes
- 3 cups grated mozzarella
- 1 cup grated Parmesan
- 1 onion, chopped
- 4 cloves garlic
- freshly ground black pepper
- olive oil
- 2 tbsp parsley
- In a pan add oil then sauté garlic and onions.
- Add the minced beef and cook until it turns brown about 5 minutes, season with salt and freshly ground black pepper. Add the chopped spinach then cook for 1 more minute or until spinach is wilted but not totally cooked. Turn heat off then let it cool.
- In a bowl combine ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan and some parsley. Stir this to the cooled meat mixture.
- Prepare a big baking tray (13 x 9) then pour and distribute evenly 1 can of the chopped tomatoes in the bottom.
- Place a lasagne sheet in a clean surface, place 4 heaping tablespoons of the cheese and meat mixture near one edge then roll it like a spring roll without securing the sides. Place with the seam side down into the baking tray. Do it with the remaining sheets.
- Pour the last can of chopped tomatoes on top the cover with remaining mozzarella and parmesan. Place in a 180C preheated oven and bake for 30 minutes or until top turns golden brown.
I don’t care what you call this, as long as you call me in time for dinner. I LOVE this dish.
Gosh!!! That sure looks so good! Too bad it is not easy to get all those types of cheeses here – mostly cheddar, and at times, mozarella and parmesan…and they sure do not come cheap. 🙁
I love manicotti! Looks good!