Homemade Manicotti with Vodka Sauce

Manicotti Filling Recipe

Introduction
Crepes, also known as crespelle, are a type of Italian flatbread that can be used as a substitute for pasta in many dishes. In this recipe, crespelle encase a lush filling made with ricotta and frozen spinach. The vodka sauce goes on top, creating a delicious and creamy Italian-inspired dish.

Ingredients

• 12-15 crespelle (Italian crepes)
• 1 (16 ounce) container of ricotta cheese
• 1 package of frozen chopped spinach, thawed and drained
• 1 egg, beaten
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of chopped fresh parsley
• Salt and pepper, to taste
• 1 cup of vodka sauce (see below for recipe)

Vodka Sauce Recipe

• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 1 can of crushed tomatoes (28 oz)
• 1/2 cup of heavy cream
• 1/4 cup of vodka
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the ricotta cheese, spinach, egg, Parmesan cheese, salt, and pepper. Mix well.
3. Lay a crespelle on a flat surface and place about 1/4 cup of the ricotta mixture in the center of the crepe.
4. Fold the crepe over the filling to form a square or rectangle shape, and press the edges together to seal the filling inside.
5. Repeat with the remaining crespelle and filling.
6. In a large skillet, make the vodka sauce by melting the butter over medium heat. Add the garlic and cook for 1 minute.
7. Add the crushed tomatoes, heavy cream, vodka, salt, and pepper. Stir to combine, then bring the sauce to a simmer.
8. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
9. In a large baking dish, arrange the filled crespelle seam-side down.
10. Pour the vodka sauce over the crespelle and sprinkle with Parmesan cheese.
11. Cover the dish with aluminum foil and bake for 20-25 minutes.
12. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Conclusion
This manicotti filling recipe is a creative twist on the traditional Italian dish, using crespelle instead of pasta. The ricotta and spinach filling is creamy and flavorful, and the vodka sauce adds a rich and tangy element to the dish. This recipe is perfect for a special occasion or a unique dinner party.

FAQs

Q: What is the difference between crespelle and crepes?
A: Crespelle are typically made with a more rustic, dense dough, while crepes are made with a thinner, more delicate batter.

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach instead of frozen. Simply chop it up and squeeze out as much water as possible before using it in the recipe.

Q: Can I make the vodka sauce ahead of time?
A: Yes, the vodka sauce can be made ahead of time and refrigerated for up to 3 days. Reheat it before using.