Torticotti

Makes 4; Serves 2 to 4

 

This easy variation on the theme of manicotti calls for whole-wheat tortillas wrapped around a ricotta filling. Having the tortillas ready to go obviates the need to precook pasta as a separate step. Practicality aside, it's just darn good.

Figure that an average eater will have one and a big eater either one and a half or two. Serve the torticotti with fried peppers and onions or a tricolored salad of radicchio, arugula, and endive.

• 1 package (10 ounces) frozen spinach, defrosted
• 2 cups reduced-fat ricotta cheese
• 3 tablespoons store-bought pesto
• 1/4 cup grated Romano cheese, plus more for serving
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/4 teaspoon granulated garlic
• 1/2 cup toasted, chopped hazelnuts or walnuts
• 4 whole-wheat tortillas, about 10 inches in diameter
• 1 cup pasta sauce, preferably with mushrooms

Squeeze the excess liquid from the spinach. Place the spinach, ricotta, pesto, Romano cheese, vinegar, salt, and garlic in a food processor. (Alternatively, blend them together by hand.) Stir in the hazelnuts.

Spread 3/4 cup of filling down the center of each tortilla. Fold each side over to cover the filling. Set 2 torticotti, seam side down, on a large microwaveable plate. Spread about 1/4 cup of sauce on top of each. Repeat to make 2 more torticotti. Cover lightly with waxed paper to catch splatters.

Microwave until heated throughout, about 3 minutes for two and 5 minutes for four.

Alternatively, heat the torticotti, lightly tented with foil, on a nonstick baking pan, in an oven preheated to 375 degrees F, until piping hot, 15 to 20 minutes.

Garnish with Romano cheese before serving.

Other Ideas

• Add 1/2 teaspoon crushed red pepper flakes to the filling.
• Scatter shredded mozzarella (smoked is especially nice) on top of the pasta sauce.
• After heating, garnish with a little chopped fresh parsley.

 

• from:
  Whole Grains for Busy People
  Fast, Flavor-Packed Meals and More for Everyone
• by Lorna Sass
• Clarkson Potter 2009
• $19.95
• ISBN-10: 0307407829
• ISBN-13: 978-0-307-40782-5
• Recipe reprinted by permission.

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This page created May 2009