Tanino's Manicotti

Recipe Ingredients

		Pasta
3 4.1666666666667E+14/1.25E+15 cups	208g / 7.3oz	Flour
		Salt - as needed
4		Eggs
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Water
		Spinach Ricotta Filling
4		Bags fresh spinach - (6 oz ea) - stemmed
3 cups	438g / 15oz	Ricotta cheese
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Ground nutmeg
		Tomato Basil Sauce
1/2 cup	118ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
2 cups	292g / 10oz	Chopped fresh basil
2 lbs	908g / 32oz	Roma tomatoes - peeled, cored,
		And pureed
2 teaspoons	10ml	Salt
4 teaspoons	20ml	Minced oregano
		Assembly
		Pasta
		Spinach-Ricotta Filling
		Tomato-Basil Sauce
1 cup	146g / 5.1oz	Parmesan cheese

Recipe Instructions

For the Pasta: Combine flour and 1 teaspoon salt in large bowl. Add eggs, 1 at a time, using an electric mixer with paddle attachment. Drizzle with oil and water. Mix until pasta dough is smooth and falls away from sides of bowl.

Divide dough into 4 portions. Using pasta machine, roll out each portion of dough until smooth. Cut into 4-inch squares.

Bring salted water to boil in large pot. Drop in squares in batches and cook until pasta is al dente, about 1 to 2 minutes. Place in bowl of cold water.

For the Spinach-Ricotta Fillling: Steam spinach until wilted, 3 to 5 minutes. Drain well, squeezing excess liquid from spinach. Chop spinach and add ricotta, Parmesan and nutmeg. Mix well.

For the Tomato-Basil Sauce: Heat oil in large saucepan over medium heat. Add onions and basil and saute until tender, 5 to 8 minutes. Add pureed tomatoes, salt and oregano. Cook over low heat 20 minutes. Set aside.

For Assembly: Lay out pasta squares on clean surface. Fill each square with 2 tablespoons Spinach-Ricotta Filling. Roll pasta into tubes.

Spoon a little Tomato-Basil Sauce in bottoms of 4 (2-quart) rectangular casserole or baking dishes. Divide manicotti tubes among dishes (there should be 12 for each dish). Top with sauce, dividing among dishes. Sprinkle each dish with 1/4 cup cheese.

Bake at 350 degrees until lightly browned and bubbly, 20 minutes.

This recipe yields 16 servings.

Each serving: 328 calories; 743 mg sodium; 91 mg cholesterol; 18 grams fat; 27 grams carbohydrates; 15 grams protein; 2.41 grams fiber.

Source:
The Los Angeles Times, 12-20-2000

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