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Ricotta and Spinach Manicotti with Pesto-Cream Sauce

Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes

Warning: cheese lovers will be swooning any second now! We add grated mozzarella, fresh soft mozzarella and parmesan to this ricotta-stuffed manicotti. With our creamy pesto sauce bringing it all together, this creamy and delicious Italian-style recipe is just the way we like it!


1 cup frozen green peas
1 tbsp butter
500 ml (2 cups) pesto-cream sauce
Salt and pepper to taste
Pepper flakes to taste
1 package of ricotta and spinach manicotti
125 ml (1/2 cup) mozzarella
A few slices of mozzarina
Shavings of parmesan to taste


  1. In a pan of boiling salted water, cook peas for 8 minutes and drain, taking care to reserve a little cooking water.
  2. Transfer peas into the bowl of a food processor, and add butter.Pulse the unit until desired consistency by adding a bit of cooking water as needed.
  3. Add the puree to the pesto-cream sauce and seasonings.
  4. Place a single layer of manicotti in a buttered gratin dish. Top with sauce, and sprinkle with parmesan.
  5. Sprinkle with mozzarella.
  6. Place a few slices of mozzarina.
  7. Bake for 45 minutes

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