MANICOTTI WITH SPINACH RECIPES

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Steps:

• Using an electric mixer on high speed, beat eggs in a large bowl until light, airy, pale in color, and can nearly hold peaks, 6–8 minutes.
• Reduce mixer speed to low. Gradually add flour and salt, beating well between additions, until no clumps of flour remain. With mixer speed on low, slowly pour in 1½ cups water and continue to beat until well incorporated. Cover and let dough rest at least 2 hours (this gives the flour time to hydrate and results in a smoother finished texture).
• Heat a small nonstick skillet over medium and spray with nonstick spray. Pour 2 Tbsp. batter into skillet and cook, swirling skillet constantly to encourage crepe to form a nice, round shape, until set, 15–20 seconds. Tap out crepe onto a clean towel; gently flatten any creases. Repeat with remaining batter; if possible, do not to stack crepes.
• Do Ahead: Dough can be made 1 day ahead; keep covered and chill.
• Preheat oven to 350°. Mix egg yolks, ricotta, mozzarella, and Parmesan in a large bowl; season with salt and pepper. Squeeze out excess liquid from spinach, if using, and add to egg mixture; toss to coat.
• Spread 1 cup sauce in a 13x9" baking pan. Working one at a time, spoon 2 Tbsp. filling in center of crepe. Spread filling all the way to the ends. Roll up crepe, then flatten slightly with your hands. Transfer seam side down to prepared dish. Working in batches if needed, repeat with remaining crepes and filling, leaving a small gap in between each. Top with sauce and cover with foil. Bake manicotti until cheese is melted and sauce is bubbling, 35–45 minutes. Let manicotti cool slightly in pan to set, about 15 minutes. Top with Parmesan and pepper before serving.
• Do Ahead: Filling can be made 1 day ahead; cover and chill. Manicotti can be made 1 month ahead; transfer to airtight containers or freezer bags and freeze.