Manicotti stuffed with leeks and ricotta
20
60
4
No
Ingredients
- 8 manicottis
- 2 trimmed leek’s white, finely chopped
- Olive oil, in enough quantity
- 1 container of 142 g (4 1/2 oz) of young spinach
- 75 ml (1/3 cup) of goat cheese at room temperature
- 375 ml (1 1/2 cup) of ricotta
- 1 egg
- Zest of 1 lemon
- Ground salt and pepper, up to taste
- 750 ml (3 cups) of homemade or commercial tomato sauce
- 250 ml (1 cup) of pecorino cheese, grated
- Few fresh basil leaves, up to taste
Preparation
Side-by-side mode
- Cook the manicottis with packaging instructions. Set aside.
- Meanwhile, in a pan at medium heat, cook leeks for 2 to 3 minutes in a bit of oil. Add spinach and continue cooking until roasted. Cool vegetables over paper towels to absorb the water from the spinach.
- In a bowl, mix goat cheese, ricotta, egg, and lemon zest. Add vegetables, then salt and pepper. Mix.
- Peeheat oven to 375°F (190°C). Pour half of the tomato sauce into an oven-safe plate. With a piping bag, stuff the manicottis with the cheese mixture and lay them on the plate. Cover with tomato sauce left. Oven bake, covered, for 30 to 40 minutes. Serve manicottis with grated pecorino, olive oil and a few basil leaves.
