Empty My Fridge
Manicotti Pasta Stuffed with Cheese! | Chef Jean-Pierre
Ingredients
- Cannelloni pasta1 box
- Butter2 tbsp
- Shallot · minced1
- Sun dried tomato · chopped¼ cups
- Spinach · chopped2 cups
- Garlic · chopped1 tbsp
- Ricotta cheese18 oz
- Mozzarella cheese · shredded8 oz + ½ cups
- Goat cheese5 oz
- Parmesan cheese · shredded2 oz + ¼ cups
- Salt
- Black pepper
- Basil10
- Marinara sauce3 cups
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to the package directions.
- Melt the butter in a pan over medium heat. Sauté the shallot until translucent, then add the spinach and sauté for a couple of minutes. Add the garlic, then turn off the heat to avoid burning it. Set aside to cool.
- In a bowl, combine the ricotta, mozzarella, goat cheese, Parmesan, basil, salt and pepper. Add the spinach mixture and mix well.
- Pipe the filling into the cooked pasta shells.
- Spread a layer of marinara sauce in a lasagna pan, place the filled shells on top, and add a little more sauce over them.
- Sprinkle with the shredded mozzarella and Parmesan.
- Bake until the filling is hot throughout.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicCheeseParmesan cheeseShallotMozzarella cheeseSpinachPastaRicotta cheese
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