Description

A luxurious baked pasta dish featuring manicotti shells stuffed with a garlicky Boursin–ricotta filling, nestled in a velvety creamed spinach sauce, and topped with melty fontina for the ultimate comfort meal.

Ingredients

For the creamed spinach sauce:

2 pounds fresh spinach or 2 packages frozen spinach, chopped

4 tablespoons salted butter

1 teaspoon chicken or vegetable bouillon concentrate (or one cube)

4 tablespoons flour

1 1/2 cups milk

Salt and pepper, to taste

Pinch of nutmeg

Splash of heavy cream

For the filling:

1 cup ricotta cheese

1 package Boursin spread cheese

2 egg yolks

1/2 cup grated Parmesan cheese

1 tablespoon cornstarch

Salt and pepper, to taste

For the shells & assembly:

1 package manicotti (10–12 shells needed)

1 1/2 cups shredded fontina cheese

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Instructions

Prepare the spinach: blanch fresh spinach for 2 minutes and squeeze dry, or thaw and drain frozen spinach. Puree until smooth.
Make the béchamel: melt butter in a Dutch oven until lightly browned. Stir in bouillon, then whisk in flour. Slowly add milk, whisking until smooth and thickened.
Stir pureed spinach into the béchamel. Season with salt, pepper, nutmeg, and a splash of cream. Simmer briefly, then set aside.
Cook manicotti shells until al dente. Drain and lay on paper towels to dry.
Make the filling: mix ricotta, Boursin, egg yolks, Parmesan, cornstarch, salt, and pepper. Pipe mixture into shells using a zip-top bag.
Preheat oven to 375°F. Spread 2 cups spinach sauce on the bottom of a casserole dish. Place filled shells seam-side down.
Pour remaining sauce over shells and top with shredded fontina.
Cover with foil (sprayed to prevent sticking) and bake 35 minutes. Uncover and bake an additional 15 minutes until bubbling and golden.
Let rest at least 10 minutes before serving.

Notes

Substitute fontina with mozzarella or Gruyère.

Add sautéed mushrooms to the sauce for extra richness.

Mix mascarpone into the filling for creamier texture.

Add red pepper flakes to the béchamel for heat.

Use jumbo pasta shells if easier to fill.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Main Dish
Method: Stovetop & Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1–2 shells
Calories: 410
Sugar: 3g
Sodium: 430mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 18g
Cholesterol: 120mg