Pork, Spinach, and Ricotta Manicotti

By cirql8or

Recipe courtesy Anne Burrell

Ingredients

• Extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• Kosher salt
• Pinch crushed red pepper flakes
• 3 cloves garlic, smashed and finely chopped
• 1 pound bulk fennel pork sausage
• 1 pound baby spinach, washed and cut into 1-inch lengths
• 2 cups ricotta cheese
• 1 1/2 cups grated Parmigiano-Reggiano, plus extra for serving
• 2 eggs
• Bechamel Sauce, recipe follows
• 1/2 recipe Basic Tomato Sauce, recipe follows
• 1 recipe Basic Crepes, recipe follows
• 3 tablespoons butter
• 1/2 small white onion, cut into 1/2-inch dice
• Kosher salt
• 3 heaping tablespoons all-purpose flour
• 1 quart milk
• Pinch grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup extra-virgin olive oil
• 1/4 pound diced pancetta
• 2 large Spanish onions, cut into 1/4-inch dice
• Kosher salt
• 4 large garlic cloves, smashed and chopped
• 4 (28-ounce cans) Italian plum San Marzano tomatoes
• 1 cup all-purpose flour
• Pinch kosher salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup club soda
• 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Filling:

Coat a large saute pan with olive oil, add the onions and put the pan over medium heat. Season the onions with salt, to taste, and add a pinch of crushed red pepper flakes. Saute until the onions are translucent and very aromatic, about 7 to 8 minutes. Stir in the garlic and saute for 3 to 4 more minutes. Add the pork sausage and cook until nicely browned. Stir in the spinach, season with salt, to taste, and saute until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and let cool. In a large bowl, add the ricotta, 1 cup of grated Parmigiano, the eggs and 1 cup of bechamel and stir to incorporate. Mix in the cooled sausage mixture into the ricotta mixture. Taste and adjust seasoning, if needed.

To assemble the manicotti:

Preheat the oven to 350 degrees F.

Prepare the baking dish by evenly schmearing 1 cup of bechamel sauce in the bottom of a 9 by 13-inch baking dish.

Put 2 heaping tablespoons of the filling on a crepe just below the halfway mark. Form the filling into an even log and then roll up the crepe to enclose the filling. Repeat with the remaining filling and crepes. Arrange the crepes in the baking dish, snuggling the crepes together until the dish is filled. Spoon the tomato sauce over the top of the crepes and spread the bechamel in a wide swath down the middle. Sprinkle with the remaining 1/2 cup of Parmigiano and cover with foil. Bake in the preheated oven until heated through, about 30 minutes. Remove the foil and bake until the top starts to brown a little, about 5 to 10 minutes.

Remove from the oven and serve topped with a little extra cheese.

Mamma mia!