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.
[…] 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 […]