Crepe Manicotti with RicottaMake on Fresco
I have to say that I love a crepe, filled with savoury goodness, then baked with cheese?? OH my. Heaven. These are officially called Manicotti and while we are being official you are able to sub out the crepe for cannelloni shells should you so wish. Your Italian mama will allow. That makes this a pasta dish in my opinion! As for that Marinara Sauce...don't even get me started on how good that is. I have to make a batch at least one a week on average right now it seems. It is so good and so versatile. So get busy kids. This is waiting for no man...or woman...or child. YUM.
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- 1 Batch Basic Crepe recipe cooked, ready to fill Recipe
- 1 Batch Marinara Sauce Recipe
- 100 Grams mozzarella, cubed
- 50 Grams parmesan cheese cubed
- 50 Grams mature cheddar cheese cubed
- 3 Teaspoons Caramelised Garlic Paste or 3 cloves garlic Recipe
- 1/2 red onion
- 400 Grams baby spinach leaves
- 1 Handful basil leaves, fresh
- 2 Pinches pink salt flakes BUY
- black pepper freshly cracked to taste
- 2 large egg yolks
- 500 Grams Fresh Ricotta Cheese drained Recipe
Premake the crepes well in advance. They are best filled when cooled.
Premake the Marinara Sauce, up to 3 weeks in advance.
Place the cheeses (except ricotta) into the Thermomix bowl and mill 10 sec/speed 10. Remove about half of it from bowl and set aside.
Add onion, garlic or garlic paste, some of the basil, and as much spinach as you can fit into the Thermomix bowl and chop 5 sec/speed 8. Scrape down and around the blades tip out into a large mixing bowl.
Repeat with all the remaining spinach, one bowlful at a time until it is all chopped. Add seasoning, yolks and ricotta to the mixing bowl and stir by hand until well combined.
Preheat oven to 180°C and pour a little of the Marinara Sauce into the bottom of a lasagne tray or several smaller baking dishes.
Fill each crepe with the spinach mixture and roll, tucking in one end so the filling has nowhere to go. Lay them flat on top of the sauce. Repeat with as many 'manicotti' as will fit in one layer in the dish. Drizzle with some more sauce, top with the remaining grated cheese and garnish with a few basil leaves.
Bake until well heated and fragrant. (Around 30-35 minutes.) Serve with a salad and loads of fresh basil!
These will freeze wonderfully well in individual portion sizes. I would heat them up slowly in a medium oven with just a bit more fresh cheese on top.