Prep 15 mins
Cook 30 mins
I discovered this recipe recently in our local newspaper. I have nothing against tomatoes (love them actually) however I wanted to point out their absence from this recipe. PS> I added about one quarter cup of myzithra to the manicotti.
- 8 ounces manicotti
- 10 ounces chopped Baby Spinach
- 2 eggs, beaten
- 2 cups ricotta cheese (or cottage cheese)
- 1 1⁄2 cups mozzarella cheese (read Intro^)
- 1 cup Greek yogurt (or plain yogurt-drained)
- 2 garlic cloves, minced
- 1⁄2 teaspoon Greek oregano
- 14 ounces pesto sauce (homemade is best)
- 1⁄2 cup parmesan cheese
- Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
- Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don’t touch. Set aside until cool enough to handle.
- Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
- Coarsely chop the spinach.
- In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
- Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
- Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
- Arrange each filled tube in a single layer in the prepared baking dish.
- When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
- Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.