Rolled lasagna noodles make manicotti easier to stuff.
If you love manicotti but find that stuffing the noodles takes too long, use lasagna noodles instead. Lasagna noodles cut your prep time in half while retaining all the essential qualities of your favorite manicotti recipe. Shorter than manicotti when placed in a casserole dish, the lasagna version makes a great canape. Whether you stick with traditional manicotti filling, experiment with fusion cooking or switch to vegan ingredients, lasagna-noodle manicotti has universal appeal.
Instructions
1. Place the bottom section of your bamboo steamer in your wok. Fill the wok with enough water to touch the bottom of the steamer.
2. Fill the remaining sections of the steamer with baby spinach leaves. Stack the steamer sections on top of one another in the wok and top with the steamer lid. Steam the baby spinach leaves for four minutes on high heat. Remove the steamer from the wok after turning off the heat.
3. Beat two large eggs in a large mixing bowl. Add the dried oregano, marjoram, chopped basil and sliced scallions and beat again until well-incorporated. Add the ricotta and half the mozzarella cheese and mix well.
4. Fold the steamed spinach to the egg and cheese mixture, tossing until well-blended.
5. Boil lasagna noodles, drain them and lay them flat on a clean kitchen towel. Blot the noodles dry.
6. Spoon 4 tbsp. spinach-cheese filling onto each lasagna noodle, 1/2-inch from one end. Roll the noodle into a tight tube and secure it with a pretzel stick after poking a hole through the noodle with a skewer.
7. Place the noodles in a 9- by 12-inch casserole dish and cover them with marinara sauce. Sprinkle the remaining mozzarella cheese over the noodles and bake at 375 degrees Fahrenheit for 20 minutes or until the cheese melts and begins to brown.
Tags: baby spinach, baby spinach leaves, casserole dish, lasagna noodles, mozzarella cheese, spinach leaves
