Ingredients

1 pound (2 cups) ricotta, fresh or packaged

　　1 egg

　　1 cup freshly grated Parmigiano-Reggiano or Grana Padano

　　20 ounces fresh spinach, cooked, drained, squeezed dry, and roughly chopped

　　2 tablespoons melted butter

　　1/2 teaspoon sea salt

　　1/4 teaspoon freshly ground white pepper

　　

Step 1

Stir together the ricotta, egg, and grated cheese until smooth. Fold in the chopped cooked spinach, melted butter, and seasonings until evenly blended.

　　

A Treat for Tomorrow

Step 2

Double the amount of one of the fillings and you’ll have enough for twelve manicotti using the full recipe—1 pound—of pasta. Wrap the extras individually in plastic wrap and freeze up to 2 months. To use these treasures, just bring the number you want to room temperature and bake as in the recipe.

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.