Arugula & Pea Manicotti with Toasted Pine Nuts


12 Manicotti shells
8 ounces arugula
1 tablespoon olive oil
1 small yellow onion, chopped
15 ounces ricotta cheese
½ cup frozen peas, thawed
1 cup mozzarella, coarsely shredded
1 pinch kosher salt
1 pinch freshly cracked black pepper
1 pinch freshly ground nutmeg

For the Sauce:

1 cup whole milk
¼ cup heavy cream
3 cups fontina cheese, coarsely grated
½ cup freshly grated Parmesan Cheese
1 cup pine nuts


1. Preheat the oven to 400ºF.

2. Cook the pasta according to directions in salted water. Drain and set aside.

3. In a small skillet over medium heat, warm the olive oil and cook the onion until it is soft and translucent. Then add the arugula and stir it into the onion until it is just wilted. About 1 minute.

4. Remove the arugula to the bowl of a food processor and add the ricotta, peas, mozzarella, Parmesan, salt, pepper, and nutmeg. Process the mixture until it is smooth.

5. Scoop the mixture into the cooked pasta shells and nestle the filled shells into a 13×9 baking dish.

6. To make the sauce, bring the milk and cream to a simmer and add the fontina cheese. Stir it continuously until the liquid and smooth and creamy and the cheese is completely melted. Remove it from the heat and pour it over the prepared pasta. Sprinkle the pasta with the Parmesan cheese and top with the pine nuts.

7. Bake the pasta for about 30 minutes, or until the sauce is hot and bubbly.

Naptime Notes

Naptime Recipe Serving ideas

This delicious meal is quite creamy and only needs a light accompaniment. If you make it during naptime, keep the dish covered in the refrigerator until it is ready to bake.

Naptime Stopwatch

30 minutes prep time, 30 minutes cook time

Naptime Reviews

This tasty pasta was a hit with the whole house. My daughter said they looked like “long ravioli!”

More Naptime Recipes

Printed from: