Manicotti stuffed with spinach and homemade ricotta.
We heard that in some parts of Italy, manicotti is made by rolling filling into crepes rather than pasta. We had to try it.
After preparing crepes, spoon some ricotta filling in a line onto one side of the crepe. Gently roll the crepe into a tube and lay it seam side down in the casserole dish. Cover the rolled crepes with a thin layer of tomato sauce. Scatter a judicious amount of mozzarella overtop. If you are using ham, chop it coarsely and fry it briefly in butter before scattering it over the cheese. Scatter chopped spinach over the cheese and it's ready for baking.
We LOVED this! It tasted like more.
This is the recipe I have been following for more than 20 years, scrawled down after the first time tasting (and loving) manicotti.
A closer view doesn't make it that much clearer, does it?