My only girl, kid number two has special hair. It’s almost like it has a life of its own…when she was a baby I knew she was going to have an interesting time of it when I noticed she had not one, but two crowns. One regular crown at the back of her head and another very near the front. As if that wasn’t enough, she has a large ‘cow lick’ also in the front but on the opposite side as the crown. Her hair also had a lot of ‘body’ so that when she would wake up in the morning, there was always a smile on her face and an interesting ‘do on her head. Recently she got her hair cut shorter so that it is more manageable for ‘cosplay’. She chopped it all off and it really suits her. I can hardly remember her with long hair anymore. This morning though, she came down the stairs and I swear her hair looked like Kramer’s from ‘Seinfeld’. I told her and she did a little movement and quote from the show; it was so hilarious I almost spit my coffee out. That girl. She takes after her mother with her sense of humour!
Our Family Loves Pasta Especially When Covered in Cheese
That girl also likes anything pasta and covered in cheese. So, having a bit of cool-ish weather recently (we turned the furnace on!) got me to thinking I should bake a warm and comforting meal. The idea for cannelloni or manicotti immediately came to mind when I saw what needed to be used up in the fridge. A full container of mascarpone, some ‘almost gone’ spinach, and some herbed goat cheese from the Okanagan. All I had to do was make the pasta…Oh Hell, I just went and got the pre made manicotti tubes! To the mascarpone, spinach, goat cheese mixture I also added an egg, salt, pepper, fresh basil, spinach, and some Parmesan. I made up a little tomato sauce and spread a bit on the bottom of my baking pan. Then I put the filling into a ziploc bag and piped it into the tubes.
I made sure not to place the tubes too close together.
Then I covered the manicotti about 3/4 way with the sauce. Don’t forget as much cheese as you can bear!
Then I baked it in the oven at 350F for about 45 minutes.
And with the whole family in attendance for the meal, there were no leftovers!
By the way I did ask if I could take a picture of kid number two’s ‘Kramer hair’ but she declined. You’ll just have to take my word for it.
Spinach Mascarpone and Goat Cheese Manicotti
Spinach Masacarpone and Goat Cheese Manicotti
- 12 manicotti tubes
- 1 500 g tub masacarpone
- 150 g herbed crumbly goat cheese
- 150 g Parmesan Reggiano
- handful of fresh basil
- 1 egg
- Salt and Pepper
- 1/4 block of frozen spinach; thawed and squeezed dry OR 3 cups fresh spinach; chopped
- 4 cups passata
- 2 cups shredded mozzarella
- Mix the mascarpone, spinach, goat cheese together in a medium bowl.
- Add the egg, salt, pepper, fresh basil, spinach and Parmesan and mix well.
- Carefully place cheese filling into a large piping bag fitted with a large plain tip (or use a ziploc bag).
- Place a thin layer of passata on the base of a 4 quart baking dish. Preheat oven to 350 F.
- Pipe the cheese filling into each manicotti shell and place it on top of the passata layer taking care to give each tube space.
- When all the manicotti is filled and arranged, pour passata over and into the spaces until the tubes are at least 3/4 covered in sauce.
- Scatter Mozzarella over the top.
- Bake for about 45 minutes until the cheese is nice and bubbly and starting to turn colour.