Pork, Spinach, And Ricotta Manicotti Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 pound bulk fennel pork sausage

1/2 small white onion, cut into 1/2-inch dice

3 cloves garlic, smashed and finely chopped

1 large onion, cut into 1/2-inch dice

1/4 pound diced pancetta

Pinch crushed red pepper flakes

2 eggs

3 heaping tablespoons all-purpose flour

1 recipe Basic Crepes, recipe follows

2 cups ricotta cheese

3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes

1 pound baby spinach, washed and cut into 1-inch lengths

4 (28-ounce cans) Italian plum San Marzano tomatoes

1 bay leaf

1/2 cup milk

1 1/2 cups grated Parmigiano-Reggiano, plus extra for serving

Bechamel Sauce, recipe follows

1 quart milk

Kosher salt

4 large garlic cloves, smashed and chopped

1/2 cup club soda

Pinch kosher salt

Pinch grated nutmeg

1/2 recipe Basic Tomato Sauce, recipe follows

3 tablespoons butter

Extra-virgin olive oil

1/2 cup grated Parmigiano-Reggiano

2 large Spanish onions, cut into 1/4-inch dice

1 cup all-purpose flour

1/4 cup extra-virgin olive oil

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