Gretchen’s table: Three Cheese and Spinach Manicotti
Cheese-and spinach-stuffed manicotti crafted with homemade crepes and a simple marinara will lift you out of winter’s doldrums.
Gretchen McKay | Pittsburgh Post-Gazette (TNS)
When did fall slide into winter?
I know we don’t officially change seasons until Dec. 21, but boy, it’s sure nippy outside. Seems like we’re just one storm system away from having to pull out our snow shovels and rock salt. Brrrr. Could there be a better time to warm up with some homemade pasta?
This cheesy, meatless recipe is a family favorite because it brings back so many great memories — and isn’t that the ultimate goal when we cook for others? It harkens both my much-loved Italian neighbor Josephine, who taught me how to make the light and airy crespelle that encase the lush filling, and also my husband, for whose surprise birthday party I first made the dish many years ago.
What makes the manicotti even more special is that it’s so easy to make, without any fancy equipment or hard-to-find ingredients. All you need is a nonstick pan, a saucepot and a casserole dish, and Alexa playing some Pavarotti to get you in the mood.
The trick to making great crepes is to be sure to let the batter rest for at least 30 minutes before cooking, so the gluten in the flour can relax. Also, less is more when spreading it in the pan — you want thin and delicate, with crispy edges.
If you like saucy pasta, double the marinara ingredients.
THREE CHEESE AND SPINACH MANICOTTI
For marinara sauce
1/4 cup olive oil
4 cloves garlic
1 28-ounce can San Marzano plum tomatoes
Pinch red pepper flakes
Pinch dried oregano, optional
For crepes
4 eggs
1/2 cup water
1/2 cup milk
1 cup flour
Pinch of salt
For filling
16-ounce bag frozen chopped spinach, thawed and well drained
15-ounce container ricotta
1/2 cup grated pecorino Romano
1 cup shredded mozzarella
Prepare sauce: Add olive oil to a medium saucepan set over medium-high heat. When it sizzles, add garlic and cook until fragrant, about 1 minute….
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