SPINACH CHEESE MANICOTTI
The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 682 calories, Fat 38g fat (19g saturated fat), Cholesterol 101mg cholesterol, Sodium 1418mg sodium, Carbohydrate 56g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.
SPINACH MANICOTTI WITH LEMON
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
- Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
- In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
- Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
- In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
- Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
- Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
SPINACH MANICOTTI
Stuffed with ricotta cheese and spinach, this Italian-style entree is flavorful and filling. I particularly like this meatless dish because I don't have to cook the pasta before assembling. -Mary Steiner of West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. , Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti., Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
Nutrition Facts : Calories 345 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 782mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
SPINACH AND PORCINI STUFFED MANICOTTI
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.
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
SPINACH MANICOTTI
Surprise! Less than 10 ingredients and just 15 minutes prep is all you need to whip up this Italian pasta dish. Follow the do-ahead tip and you'll have a doable weeknight dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 7
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
- In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
- In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
- Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 4 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving (2 Manicotti), Sodium 770 mg, Sugar 6 g, TransFat 0 g
DELICIOUS MEAT AND SPINACH MANICOTTI
Make and share this Delicious Meat and Spinach Manicotti recipe from Food.com.
Provided by karadale
Categories Manicotti
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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 skillet, cook the ground beef 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 each in two greased 13-in.x9-in.x 2-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 degrees for 50-55 minutes Sprinkle with parsley. ENJOY!
Nutrition Facts : Calories 518.1, Fat 32.5, SaturatedFat 15.9, Cholesterol 200.2, Sodium 558.2, Carbohydrate 10.8, Fiber 2.4, Sugar 1.1, Protein 45.2
SPINACH MANICOTTI IN CREAMY TOMATO SAUCE
Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
- Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
- In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 439 g, Fat 20 g, Fiber 5 g, Protein 26 g
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