Hi. I'm Becky, and I love to eat. 

Lemon Ricotta Manicotti

Lemon Ricotta Manicotti

Manicotti! Italians do love to stuff their meats, pastas, breads and even desserts - and I'm not complaining. Manicotti translates to "little shirt sleeve"... this large tubular pasta is just waiting to be filled with all sorts of savory cheese and goodies, baked up and devoured. As the weather warms, I figured I'd stuff this pasta with garlic, lemon and ricotta combo. Very simple ingredients, brought together with a bit of spinach for color and texture, and topped off with buttered breadcrumbs. This is a very easy dish to serve a big crowd, as you can make the tray a day ahead, and bake it when the company arrives. 

Lemon Ricotta Manicotti

  • 8 manicotti noodles, boiled to box instructions 
  • 2 eggs, beaten
  • 1 tsp dried Italian spice
  • 2 cups ricotta 
  • 1 crushed garlic clove
  • 2 cups spinach
  • drizzle of olive oil
  • 1 tsp fresh lemon zest

Butter Breadcrumb Topping

  • 1/4 cup melted butter
  • 1/4 cup grated Parmesan cheese
  • 1 tsp fresh lemon zest
  • 1/2 cup seasoned bread crumbs
  • generous drizzle of olive oil
  • 1 small lemon, cut into thin rings
  • 1 tbsp lemon juice

Preheat the oven to 350*; spray 2 small trays or 1 larger tray and set aside.

Boil manicotti for about 8 minutes, until tender. Drain and drizzle with enough olive oil so they don't stick. Set aside.

In a large mixing bowl, beat eggs. Stir in herbs, garlic and ricotta until fully mixed. Add in spinach and lemon zest. Stuff the filling down each manicotti until full; arrange in pan as desired. If you have extra filling, spoon around the edges of your dish. Place in the oven and bake for 20 minutes.

While manicotti is baking, prepare the topping. Melt butter in medium bowl in microwave. Stir in cheese and lemon zest and juice, add in breadcrumbs and set mixture aside. Slice the zested lemon into thin rings and then cut in half. Remove manicotti from oven, and evenly spread breadcrumb topping. Place lemon rings on top as desired, and drizzle generously with olive oil. Broil for about 3-5 minutes, watching closely to not burn. Once golden brown and bubbling, remove from oven and serve immediately. 

 

 

 

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