Manicotti stuffed with leeks and ricotta | Pasta recipe

Ingredients

• 8 manicottis
• 2 trimmed leek’s white, finely chopped
• Olive oil, in enough quantity
• 1 container of 142 g (4 1/2 oz) of young spinach
• 75 ml (1/3 cup) of goat cheese at room temperature
• 375 ml (1 1/2 cup) of ricotta
• 1 egg
• Zest of 1 lemon
• Ground salt and pepper, up to taste
• 750 ml (3 cups) of homemade or commercial tomato sauce
• 250 ml (1 cup) of pecorino cheese, grated
• Few fresh basil leaves, up to taste