Dans Meaty Spinach Mushroom Manicotti Recipes

Steps:

• Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. , Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

Steps:

• 1. Preheat oven to 350 degrees F. Boil noodles according to directions on package for Al Dente, then rinse and set aside till needed.Add olive oil to large skillet, then add in chopped onions, & peppers, & minced garlic, cook about 5 minutes, then add in the ground round and bulk Italian Sausage, cook until meat is almost done, drain any excess fat. Set aside. Spray a 9 X12 or 9 X 15 size casserole dish with cooking spray and set aside till needed. I used the larger size.
• 2. Add the pasta sauce to a large pot, then add in the cooked meat & vegetables. Stir to blend & cook over low heat.
• 3. Defrost spinach if not already thawed, squeeze dry. Add one 10 oz. package to pasta sauce mixture, and stir till mixed.
• 4. Add in spices and stir again. Add in un drained diced tomatoes, sliced mushrooms & parmesan cheese. Stir till blended together, continue cooking over low heat.
• 5. While sauce is cooking prepare the ricotta filling, adding in all the spices, spinach, cheese and eggs.
• 6. Mix until blended together, then set aside until needed.
• 7. Taste sauce and adjust spices according to taste. Adding more if desired.
• 8. Now using a 9 X15 size casserole dish, add enough of the meat sauce to cover the bottom of the dish, top with some of the parmesan and a layer of the shredded mozzarella cheese shreds.
• 9. Now spoon or pipe ricotta mixture into each of the manicotti shells, and lay atop of the sauce. Repeat until all of the shells are filled. Then top with additional shredded mozzarella cheese.
• 10. Now spoon more sauce over the noodles, along with the remaining parmesan cheese and mozzarella cheese shreds. Then cover dish with aluminum foil and bake in preheated oven for 45 minutes, then remove foil.NOTE: I did place the casserole dish in a larger shallow Jelly Roll pan to catch any potential drips during cooking.
• 11. Return to oven and continue to bake for an additional 15 to 20 minutes, or until dish is piping hot. Remove from oven, allow to sit and come together for about 15 minutes before serving.
• 12. Serve with your favorite salad and Garlic Bread and enjoy.

Steps:

• Cook manicotti according to package directions and drain.
• Rinse with cold water, drain and set aside.
• Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
• Add spinach and saute 5 more minutes.
• Remove skillet from heat.
• Drain any fat off the spinach and garlic.
• Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
• Squeeze or spoon spinach mixture into shells.
• Arrange stuffed shells in dish.
• Pour remaining marinara sauce over the top evenly over shells.
• Sprinkle with parmesan cheese.
• Bake covered at 350°F for 30 minutes.
• Uncover and bake for 10 more minutes.

Steps:

• Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
• In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
• Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.
• Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
• Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
• Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.

Steps:

• Brown turkey, onion, garlic and mushrooms then cool.
• Cook manicotti for 5-6 minutes until slightly tender but not soft. Mix ricotta, drained spinach and turkey mixture and stuff into shells.
• Lay into baking pan and spread sauce and parmesan over the top. Bake in 350°F oven for 15-20 minutes or until sauce is bubbly and cheese is melted.

Steps:

• Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
• In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
• In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
• Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
• Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
• In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
• In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
• Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.

Steps:

• Brown ground meat in skillet and drain.
• Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder.
• Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam).
• Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese.
• Bake uncovered in preheated 350 oven for 30 minute or until heated through.

Steps:

• Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside.
• Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
• In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs.
• Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan.
• Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.

Steps:

• Preheat your oven to 350°F.
• Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
• Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
• Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
• Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
• Keep in your fridge as a kind of filler to thicken it up a bit.
• Spread about a cup of sauce in the bottom of a large baking dish. Fill manicotti with mushroom/cheese mix place in dish and cover with sauce. Sprinkle the fresh parmesan cheese on top and cover with foil.
• Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.