Just like nonna used to make, our spinach manicotti is a classic Italian treat. In our version, manicotti pasta is filled with a creamy combination of ricotta, spinach, and pecorino cheese. The manicotti are blanketed in a tangy, yet rich tomato cream sauce. Our Italian feast just wouldn’t be complete without a side of hearty roasted broccoli.
Meal Card: Spinach Manicotti with Roasted Broccoli
Ingredients
- 1-2 trays spinach manicotti
- 1-2 packages broccoli
Directions
1A) For 2-servings
Remove plastic from spinach manicotti and place in a Suvie pan. Place spinach manicotti in the Top Zone of Suvie.
2A) Before opening, gently tap broccoli on the counter to break apart. Open broccoli and add to a second Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt and freshly ground pepper. Place broccoli in the Bottom Zone of Suvie.
1B) For 4-servings
In a large bowl, stir together broccoli, 2 tbsp olive oil, 1 tsp salt, and freshly ground black pepper.
2B) Remove plastic from spinach manicotti and place each in a Suvie pan. Even distribute broccoli around the spinach manicotti trays. Load identical pans into the Top and Bottom Zones of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast at 350°F for 30 minutes)
Top Zone: Roast at 350°F for 30 minutes
4) When the cook is complete, remove pans from Suvie. Divide spinach manicotti and broccoli between plates. Season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 580, Total Fat 23g, Total Carbohydrates 63g, Total Sodium 670mg, Total Protein 23g.
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