Pork, Spinach and Ricotta Manicotti
Servings: 6
Recipe courtesy Anne Burrell, made with crepes instead of pasta. Uses Anne Burrell's Bechamel Sauce, half a recipe of Anne Burrell's Marinara Sauce and Basic Crepes (their own recipes). "Mamma mia!"
Ingredients
- Olive oil, extra-virgin
- 1 Onion, large, 1/2-inch dice
- Kosher salt
- 1 pinch Red pepper flakes, crushed
- 3 clove Garlic, smashed and finely chopped
- 1 lb Italian sausage, bulk fennel pork sausage
- 1 lb Baby spinach, washed, cut into 1-inch lengths
- 2 cup Ricotta
- 1 1/2 cup Parmesan, Parmigiano-Reggiano, grated, plus extra for serving
- 2 Egg
- Anne Burrell's Bechamel Sauce
- Anne Burrell's Marinara Sauce, 1/2 recipe
- Basic Crepes, 1 recipe
Directions
- Filling: coat a large saute pan with olive oil, add the onions and bring to medium heat. Season with salt and the red pepper and saute until translucent and very aromatic, 7 to 8 minutes. Add the garlic for 3 to 4 minutes.
- Brown the sausage, then stir in the spinach, season and saute until wilted, 2 to 3 minutes. Let cool.
- Mix the ricotta, 1 cup Parmigiano, the eggs and 1 cup bechamel, then the cooled sausage mixture. Taste and adjust.
- Preheat the oven to 350 degrees F. Spread 1 cup bechamel in a 9 by 13-inch baking dish.
- Put 2 heaping tablespoons of filling just below the middle of each crepe, form it into a log and roll up. Snuggle them into the dish.
- Spoon the tomato sauce over, spread the rest of the bechamel in a wide swath down the middle and sprinkle with the remaining 1/2 cup cheese.
- Cover with foil and bake until heated through, about 30 minutes. Uncover and bake until the top starts to brown, 5 to 10 minutes. Serve topped with a little extra cheese.