Stuffed leeks manicottis with ricotta

Author: Les Cultures de chez nous
Manicottis farcis aux poireaux et à la ricotta
Preparation 20
Baking 60
Portions 4
Freezing No


  • 8 manicottis
  • 2 finely minced trimmed leek's white
  • Olive oil in enough quantity
  • 1 container of 142 gr (4 1/2 oz) of young spinaches
  • 80 ml (1/3 cup) of goat cheese at room temperature
  • 375 ml (1 1/2 cup) of ricotta
  • 1 egg
  • Zest of 1 lemon
  • Ground salt and pepper
  • 750 ml (3 cups) of homemade or commercial tomato sauce
  • 250 ml (1 cup) of grated pecorino
  • Few fresh basil leaf up to taste
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  • Cook manicottis with packaging instrcution. Set aside.
  • Manwhile, in a pan at medium heat, cook leeks for 2 to 3 minutes in bit of oil. Add spinaches and continue cooking until roasted. Cool down vegetables over paper towels to asborb vegetation water from spinaches.
  • In a bowl, mix goat cheese, ricotta, egg and lemon zest. Add vegetables, then salt and pepper. Mix.
  • Peheat oven at 190°C (375°F). Pour half tomato sauce in a oven safe plate. With a piping bag, stuff manicottis with cheese mixture and lay into plate. Cover with tomato sauce left. Oven bake, covered, for 30 to 40 minutes. Serve manicottis with grated pecorino, a bit of olive oil and few basil leaves.

Chef's notes