I’m a big fan of manicotti, including the ones that use a crepe batter as the wrapper, like the ones I posted years ago here. But my favorite are the ones made of pasta, like the ones in the photo above.
You can make your own pasta or go the easy route, as I did, and buy some packaged fresh lasagna sheets at the grocery store. For the stuffing, I would normally use a mixture of chopped spinach and ricotta. But it’s the season of wild mustard greens and I’ve been busy, as you can see from the sinkful I foraged last week. For more information on what to look for before the season vanishes and how to prepare them, click here. After blanching, most of them went into the freezer, but a bit of them were destined right away for these manicotti.
Quick and Easy Manicotti/Cannelloni
printable recipe here
makes about 12
1 cup chopped and cooked wild greens or spinach
1/4 cup chopped onions
2 cloves minced garlic
2 T. olive oil
a handful minced parsley (about 1/4 cup)
3 cups ricotta cheese (about 1 1/2 pounds)
1/2 cup parmesan cheese
1 1/2 cups mozzarella
1 package of fresh lasagna pasta (The brand I bought weighed 8.8 ounces)
about 1 – 1 1/2 cups tomato sauce
Sautè the onions and garlic in the olive oil until wilted, and add the greens or spinach and the parsley. Let it cool, then put in a bowl and mix with the rest of the ingredients, reserving about 1/4 cup of the mozzarella. Cut the lasagna sheets in half and fill with the ricotta mixture and roll up. Spread a little tomato sauce on the bottom of the casserole; place the manicotti in the casserole and spread more tomato sauce over the manicotti. Sprinkle the reserved mozzarella on top and bake for about 1/2 hour to 45 minutes at 350 degrees until cooked and heated through.