Spinach and Three-Cheese Manicotti
Spinach and Three-Cheese Manicotti
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
Filling:
- 1½ cups whole milk ricotta cheese (about 1 pound)
- ½ cup grated Parmesan cheese
- 2 cups grated Mozzarella cheese, divided
- 1 egg, lightly beaten
- 10 ounces frozen spinach, slightly thawed and broken up into small pieces
- 3 tablespoons chopped fresh parsley (plus more for garnish)
- 2 tablespoons chopped fresh chives
- ½ teaspoon salt
- freshly ground black pepper
- 1 (8-ounce) package dried uncooked manicotti shells (about 14 shells)
Sauce:
- 1 (28-ounce) can chopped tomatoes
- 1 (24-ounce) jar marinara sauce
- 1½ cups water
Instructions
- Prepare the filling by mixing the ricotta, Parmesan, half the mozzarella, egg, spinach, herbs, salt and pepper together in a bowl. Place the filling into a piping bag. Squeeze the filling into the manicotti tubes, using your fingers to push any extra filling into the ends.
- Combine the chopped tomatoes and the marinara sauce in a bowl.
- Pour the water into the bottom of the pressure cooker insert. Add ⅓ of the sauce to the water. Place five of the filled manicotti into the sauce, making sure they are surrounded by sauce. Pour a third of the remaining sauce on top. Layer another five manicotti shells into the cooker and pour half of the remaining sauce on top. Finish by placing the remaining manicotti shells into the cooker and pour the remaining sauce over the top.
- Lock the lid in place and cook on HIGH pressure for 10 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid. Test for doneness by piercing one of the manicotti tubes with a paring knife. Scatter the remaining mozzarella cheese on top and return the lid to the cooker. Let the dish sit for ten minutes so the cheese melts and the manicotti cools to an edible temperature.
- Serve with chopped fresh parsley as a garnish.
Nutrition Information
Serving size: 4-6