Manicotti Two Ways

I’m a sucker for baked pasta. I decided to make Martha’s Spinach Manicotti from Dec Everyday Food, but try it two ways. I did it the traditional way, in a glass baking pan. AND I did it in parchment paper. Yep, that’s right. No baking dish. I didn’t even use a bowl. I had NO clean up from the second method.

Here’s the traditional recipe:

8 manicotti shells, cooked according to package instructions

1 tsp olive oil

1 container ricotta (I used cottage cheese)

1 cup Parmesan

1 tsp lemon zest

1 package frozen spinach, thawed and squeezed dry

2 cups marinara sauce

1/4 tsp oregano

2 tbsp cream

Preheat oven to 375. Combine ricotta, half the Parmesan, and lemon zest. Stir in spinach and season with salt and pepper. Fill the shells and place in 8 inch square glass baking dish. Mix sauce, oregano and cream and pour over the top. Top with the rest of the Parmesan. Bake about 30 minutes. Let it rest for 5 minutes.

It was good, but I have to say I am more excited about my parchment paper method which you can read about here.

One Response to Manicotti Two Ways

  1. […] traditional pastas this way also. The answer? YES! I actually made this dish two ways – the traditional way and the parchment paper method. They are identical in taste, flavor, and texture (except some of […]

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