Crespelle Manicotti with Spinach from Chef Lidia Bastianich | GBH

Ingredients

• Unsalted butter, at room temperature, for the baking dish
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, crushed and peeled
• 2 bunches mature spinach (not baby) (about 1¼ pounds), stemmed
• Kosher salt
• Peperoncino flakes (dried red pepper flakes)
• 3 cups (1½ pounds) fresh ricotta
• 1 large egg, beaten
• 8 ounces young provola, grated
• 2 cups freshly grated Grana Padano
• 12 Crespelle
• 5 cups marinara