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Manicotti


By The Apartment Kitchen (Visit website)



Sorry for the lack of posting – as usual, I head home for the holidays with lofty ambitions of photographing every dish my mother and I cook while I’m in Kansas. Instead, I get caught up in the business of it all and end up with nothing. But I did cook – I swear! Some really, really good things…some of which I will be recreating on this website very shortly.


Anyway, when I came back from Kansas, I was greeted by a very affectionate pooch and a freezer full of chocolate chip cookie dough. I have never been so happy to see a ball of raw cookie dough in my life. I baked a few, poured a tall glass of milk, and immediately felt back at home. Which is just one of the many reasons freezing is amazing – you can make things when you have the time to save you when you have no time. That’s where this manicotti came in. On Monday, while Matt was working (sometimes he works nights), I made three dishes – soup, pasta, and chicken burgers. I popped them all in the freezer, and we’ve been eating well all week without stepping in the kitchen for longer than a few moments. It’s a great way to get back in our routine and enjoy our time together in between holidays.



Manicotti





Serves 4

Leftover Potential: Freezes (before and after cooking) and reheats smashingly.




1 Tbsp olive oil

1 onion, diced

2 cloves garlic, minced

1 lb Italian sausage, casings removed

3 cups spinach

1 cup ricotta cheese

salt and pepper, to taste

red pepper flakes, to taste





1 package manicotti, cooked

grated mozzarella cheese




For Cheese and Spinach Manicotti: Cook the onion, garlic, and spinach (increase by a handful or two) until tender, and stir into the ricotta (double). Season with salt, pepper, and red pepper flakes.




1. In a large saute pan, heat the olive oil over medium heat. Add the onion and saute until tender, about 4-5 minutes. Add the sausage and cook until browned, about 7-9 minutes.

2. Add the spinach and cook until wilted. Remove the mixture from the heat, and stir in the ricotta, salt, pepper, and red pepper flakes.

3. Spread an even layer of tomato sauce on the base of a 13″x9″ baking dish. Preheat the oven to 350 degrees.

4. Fill the manicotti with the sausage mixture and place on top of the tomato sauce. When all the noodles are filled, top with more tomato sauce and a generous sprinkling of mozzarella cheese.

5. Bake until the sauce is bubbly and the cheese is melted, about 25-30 minutes. Let rest about 15 minutes before serving.


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