Manicotti with spinach and ricotta filling

Ingredients for 4 servings:

• 1 pack of leaf spinach
• 1 egg(s)
• 500 g ricotta
• 1 ½ cup(s) mozzarella, grated
• ½ cup Parmesan cheese, freshly grated
• e.g. parsley
• 250 g manicotti
• n. B. garlic
• 1 shot of red wine
• 4 packs of tomatoes, pureed (250 g each)
• 2 tbsp tomato paste
• 1 tbsp sugar
• salt and pepper
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tbsp paprika powder, hot
• 5 basil leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Cook the spinach according to the package instructions and let cool slightly. Pre-cook the manicotti in salted water for about 3 minutes and then let cool slightly. In a large bowl, mix the ricotta with the spinach, egg, 1 cup of mozzarella, and 1/4 cup of Parmesan cheese. Season with parsley and pepper. For the tomato sauce, chop or press the garlic and fry it in a saucepan until lightly translucent. Then deglaze with a splash of red wine and add the passata. Season with tomato paste, sugar, salt, pepper, oregano, thyme, paprika, and fresh basil and bring to a boil briefly. Fill the manicotti with the ricotta mixture (cut off a corner of a freezer bag to make a piping bag) and arrange in a single layer in a large baking dish. Cover with the sauce and sprinkle with the remaining mozzarella and Parmesan cheese. Bake in the preheated oven for about 50 minutes or until the pasta is tender. Serve with salad or baguette.