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
In a pan of boiling salted water, cook peas for 8 minutes and drain, taking care to reserve a little cooking water.
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.
Add the puree to the pesto-cream sauce and seasonings.
Place a single layer of manicotti in a buttered gratin dish. Top with sauce, and sprinkle with parmesan.