Manicotti stuffed with spinach and ricotta
1 8oz box manicotti 1 medium onion, chopped 2 cloves garlic, chopped 1 medium carrot, chopped 2 cups frozen spinach 2 cups ricotta cheese 1 egg 25oz of really good tomato sauce with herbs or your homemade version 2 tablespoons grated parmesan cheese olive oil sea salt crushed pepper
Preheat oven to 350 degrees. In a sauce pan, sauté the onion in olive oil, add garlic and carrot until soft.
Add 1/2 teaspoon of sea salt and crushed pepper to taste. Add spinach and remove from heat to cool.
In a separate bowl, mix the ricotta cheese, the egg, and 1 tbsp of parmesan cheese, then mix with the cool spinach mixture.
In a pot, boil salted water and cook manicotti for two minutes less than the pasta instructions indicate because it will finish cooking in the oven.
Run pasta under cold water and drain.
Fill each manicotti with the spinach and ricotta mixture.
Line a pyrex with olive oil and a layer of tomato sauce, then place the manicotti in a row on top of the sauce, continuing to layer the pyrex until all manicotti are in place.
Top with tomato sauce and the remaining parmesan cheese and crushed pepper.
Bake for 30 minutes.