I love butternut squash so much! I could probably eat it everyday and not get sick of it, that is why there are so many recipes for it on my site. This recipe is no exception, the paring of butternut and manicotti is perfect!
1 package manicotti shells
1 cup cooked butternut squash (I actually didn't measure the squash, just roasted and added way more than a cup)
10 oz package chopped spinach, defrosted
1/4 cup parmesan
1/4 teaspoon freshly ground nutmeg (optional...I never add it)
2 eggs
1 large container whole milk ricotta cheese
about 3 cups marinara sauce
1 cup shredded mozzarella
Preheat oven to 350 degrees.
To prepare the filling combine ricotta with eggs, nutmeg, parmesan, chopped spinach and butternut squash in a large bowl.
I placed the ingredients in my Kitchen Aid mixer and used the paddle first to smoosh the butternut, then attached the whisk and made the mixture fluffy.
If you buy fresh spinach and need to wilt it, simply place it in a frying pan on medium heat with a tiny bit of oil, this prevents sticking, and saut?? the spinach until desired wiltiness occurs.
Comments or questions? Please feel free to email me.