Baked Manicotti

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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This classic baked manicotti dish from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy, bursts with creamy ricotta cheese.

    Ingredients

    • Coarse salt and freshly ground black pepper
    • 1/4 pound manicotti pasta
    • 1 3/4 cups fresh spinach (1/2 pound), trimmed
    • 1 heaping cup ricotta
    • 1 cup freshly grated Parmesan cheese, plus more for serving
    • 2 large egg yolks
    • Freshly grated nutmeg
    • 1 1/2 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 3/4 cup plus 3 tablespoons whole milk
    • 3/4 cup Medium Tomato Sauce

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 752 % Daily Value *
    • Total Fat: 36 g 55.81%
    • Saturated Fat: 20 g 101.25%
    • Trans Fat: 1 g %
    • Cholesterol: 120 mg 40.04%
    • Sodium: 1673 mg 69.73%
    • Calcium: 924 mg 92.42%
    • Potassium: 613 mg 17.5%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 21.58%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 69 g %
    • Dietary Fiber: 4 g 16.68%
    • Sugar: 10 g
    • Protein: 39 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 82.71%
    • Vitamin C 23.01%
    • Vitamin D 2.1%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables1
    • Exchange - Lean Meat4
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy3 c
    • MyPlate - Protein Total0 oz-eq

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