Name: Baked Manicotti
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 200 ml milk; 20 g butter; 20 g plain flour; grated Parmesan or grana, to serve; 200 ml medium tomato sauce; 250 g ricotta; 200 g spinach; 120 g manicotti; 2 egg yolks; nutmeg; 80 g grated Parmesan

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

So very, very American…

Ingredients

120 g manicotti
200 g spinach
250 g

Method

Boil the manicotti in salted water until al dente, drain (reserving the water), refresh in cold water and drain again. Use the pasta water to blanch the spinach until tender, which is also drained, refreshed and drained – but this time also squeezed as dry as you can manage.

Finely chop the spinach and mix with the ricotta, 40g Parmesan, the egg yolks and some nutmeg. Seas