Ingredients:

  • cups All-Purpose Flour
  • large Eggs
  • large Egg Yolk
  • tablespoon Olive Oil
  • /2 teaspoon Fine Sea Salt
  • oz Fresh or Frozen Spinach, thoroughly thawed and squeezed dry
  • oz Whole Milk Ricotta Cheese, drained if watery
  • cup freshly grated Parmesan Cheese, plus extra for topping
  • cup low-moisture Mozzarella Cheese, shredded, plus extra for topping
  • large Egg, lightly beaten
  • /4 teaspoon Freshly grated Nutmeg
  • /2 teaspoon Garlic Powder
  • /4 cup Fresh Parsley, chopped
  • Salt and Black Pepper, to taste
  • oz San Marzano Crushed Tomatoes
  • /2 medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • tablespoons Olive Oil
  • teaspoon Dried Oregano
  • /2 teaspoon Dried Basil
  • /4 teaspoon Red Pepper Flakes (optional)
  • /2 teaspoon Sugar
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Start the Marinara: Sauté diced onion in 2 tablespoons of olive oil until softened (about 5 minutes). Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
  2. Simmer the Sauce: Add crushed tomatoes, oregano, basil, sugar, salt, and pepper to the onions and garlic. Bring to a simmer, then reduce heat and cook gently for at least 30 minutes, stirring occasionally.
  3. Make the Dough: Combine flour and salt in a large bowl. Form a well in the centre; add the 3 eggs, 1 yolk, and 1 tablespoon of olive oil. Mix until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap tightly and rest for 30 minutes at room temperature.
  4. Make the Filling: In a separate bowl, combine the aggressively squeezed dry spinach, ricotta, 1 cup Parmesan, 1 cup mozzarella, the lightly beaten egg, nutmeg, parsley, garlic powder, salt, and pepper. Mix gently until just combined.
  5. Roll and Cut the Pasta: Divide the rested dough into 4 pieces. Roll each piece very thin (setting 5 or 6 on a standard machine). Trim the dough sheets into rectangles roughly 4x5 inches.
  6. Blanch the Shells: Boil the pasta rectangles in salted water for only 60–90 seconds until pliable. Immediately transfer them to an ice bath, then lay them flat on a clean kitchen towel to drain excess water.
  7. Stuff and Roll: Lay a pasta sheet flat. Place 2–3 tablespoons of the spinach filling near one edge and roll the pasta tightly around the filling to form a neat tube.
  8. Assemble: Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. Place the stuffed manicotti tubes seam-side down snugly in the dish.
  9. Top and Bake: Pour the remaining marinara sauce evenly over the pasta. Sprinkle generously with the reserved mozzarella and Parmesan cheeses. Cover tightly with foil and bake at 375°F (190°C) for 20 minutes.
  10. Brown: Remove the foil and bake for another 20–25 minutes, or until the cheese is golden brown and the sauce is bubbling vigorously. Let rest for 10 minutes before serving.