Crespelle Manicotti with Spinach

Manicotti are a much-loved baked pasta in our family, but in this case I use crespelle instead of fresh pasta to envelop the ricotta stuffing. If you have crespelle in the freezer, as I usually do, it is a faster preparation; just be careful not to overstuff the crespelle, because they puff up in the baking process. For years, I’ve asked myself where the name “manicotti” comes from. Then, one day, I figured it out. When I was in a refugee camp in Trieste, I was enrolled in a Catholic school, and to supplement my tuition I would help the nuns in the kitchen. They wore big aprons, and on their arms, to protect the sleeves of their habits, they had tubes made out of white cloth with elastic edges on both sides. These sleeves covered their arms from wrist to elbow, and they were called “manicotti”; hence the name of the tubular stuffed pasta that we now know as manicotti. #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #LidiasTheArtofPasta #LidiasOliveOil

Recipe – https://lidiasitaly.com/recipes/crespelle-manicotti-spinach/
Matinara recipe – https://www.youtube.com/watch?v=_aMtaHdzSXk

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