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You are here: Main page / Recipes / Manicotti ze szpinakiem i serem ricotta

Manicotti ze szpinakiem i serem ricotta

Difficulty level
Easy

Ingredients:

rurki makaronu manicotti ( mozna zastapic rurkami cannelloni)

opakowanie mrozonego szpinaku
kubeczek serka ricotta ( 425 g)
starty parmezan
cebula
odrobina natki pietruszki
swieza bazylia
jajko
sol, pieprz, zabek czosnku (moze byc w pudrze)

sos pomidorowy

Prepare instructions:

rurki podgotowac w lekko osolonej wodzie, doslownie chwilke, odcedzic wysuszyc i ulozyc pojedynczo, zeby sie nie skleily

szpinak odparowac na patelni, na osobnej patelni podsmazyc cebule z zabkiem czosnku, dodac szpinak, wystudzic

utrzec serek ricotta z pozostalymi skladnikami, doprawic do smaku przyprawami ( ricotta jest w zasadzie bez smaku wiec nie zalujmy przypraw)

farszem nadziewac rurki, wylac troche sosu na dno naczynia, w ktorym pieczemy i ukladac jedno przy drugim(ma byc jedna warstwa!), wierzch polac sosem i do piekarnika na ok. 30 min

ja osobiscie posypuje dodatkowo wierzch sosu parmezanem

smacznego

Author: vegetka 2008-12-13

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Groups:	Meatless Cuisines of nations Italian Cuisine Pasta in a leading role Recipes for the lazy Casseroles

View all comments (2)

enedue (2015-01-13 12:36)

a w jakiej temperaturze piec ? wstawiać do nagrzanego piekarnika ? pewnie tak... ;)

enedue (2015-01-13 12:42)

i uwazam ze lepsze są surowe canneloni nadziane i dopiero zapieczone...

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