Stuffed leeks manicottis with ricotta
20
60
4
No
Ingredients
- 8 manicottis
- 2 finely minced trimmed leek's white
- Olive oil in enough quantity
- 1 container of 142 g (4 1/2 oz) of young spinaches
- 80 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
- 750 ml (3 cups) of homemade or commercial tomato sauce
- 250 ml (1 cup) of grated pecorino
- Few fresh basil leaf up to taste
Preparation
Side-by-side mode
- Cook manicottis with packaging instrcution. Set aside.
- Manwhile, in a pan at medium heat, cook leeks for 2 to 3 minutes in bit of oil. Add spinaches and continue cooking until roasted. Cool down vegetables over paper towels to asborb vegetation water from spinaches.
- In a bowl, mix goat cheese, ricotta, egg and lemon zest. Add vegetables, then salt and pepper. Mix.
- Peheat oven at 190°C (375°F). Pour half tomato sauce in a oven safe plate. With a piping bag, stuff manicottis with cheese mixture and lay into plate. Cover with tomato sauce left. Oven bake, covered, for 30 to 40 minutes. Serve manicottis with grated pecorino, a bit of olive oil and few basil leaves.
