Brighten up your dinner table with this clever and unexpected twist on traditional manicotti.
The other day for lunch, I was trying to decide what leftovers I should eat. In the fridge I had a cooked sweet potato, a little bit of spaghetti with tomato sauce, and a tub of ricotta. Naturally, I heated up the sweet potato, cut it in half, poured on the spaghetti, and topped it with a dollop of ricotta. I LOVED IT!
I immediately decided that pasta, tomato, ricotta, and sweet potato needed to be combined in a dish in a much more refined way. I was drawn to the idea of manicotti over ravioli because it has always been a favorite of mine – and because sweet potato ravioli are more common and I wanted this to be unique.
This dish came out delicious, filling, and cheesy for a cold winter night, but also felt light enough that it wasn't too far out of my New Year's diet. The sweet potato allowed me to use a lot less cheese but still end up with a creamy decadent filling.
A simple sauce with canned tomato, onion, and garlic.
Easy filling, just mix it all up.
Creamy and flavorful.
Roll out your pasta and cut into large squares.
Boil them for about a minute.
Then lay on a plate and top with the filling. Roll it up and put it into a baking dish.
That simple tomato sauce.
Making homemade pasta can seem like a lot of work, but in a dish like this it's totally worth it.
These are unbelievably good! And they're super cheap to make, with simple ingredients.
Dan Whalen has manicotti on his birthday every year. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!