Ingredients for 4 servings:
- 1LB Manicotti di Gragnano PGI
- tomato puree
- 1Lb ricotta cheese
- 2Lb spinach leaves
- 0,33Lb Parmigiano Reggiano
- 1 clove of garlic
- 3 tbs EVO oil
- Fresh basil to taste
- Salt and pepper to taste
Directions:
Over low heat, cook the tomato puree with olive oil, garlic, fresh basil, salt and pepper for about 20 minutes
Separately, wilt the spinach in a pan with a little olive oil. In a bowl mix the ricotta cheese with chopped spinach, Parmigiano cheese and pepper
Cook the pasta in plenty of boiling salted water and drain when al dente. Pour a ladle of tomato sauce on the bottom of a baking dish, stuff the Manicotti with the ricotta and spinach mixture and place them on top
Cover again with another layer of tomato sauce, a sprinkle of Parmigiano and a few basil leaves
Bake at 180° for about 30 minutes. Let rest and serve.