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 CHEESE MANICOTTI
Make and share this Spinach Cheese Manicotti recipe from Food.com.
Provided by weekend cooker
Categories Manicotti
Time 1h
Yield 6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- .In a skillet, saute onion and garlicin oil and set aside.
- In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, italian seasoning, salt, and pepper and beat until well mixed.
- Drain spinach with several paper towels and squeeze until spinach is well drained.
- Add spinach and onion to cheese mixture and mix well.
- Spoon this mixture into manicotti shells, using 1 teaspoon at a time.
- Be careful not to tear shells.
- Pour half of spaghetti sauce in bottom of 9x13 inch baking dish.
- Arrange shells over the sauce and top with remaining sauce.
- Cover and bake at 350 degrees for 30 minutes.
- Remove from oven , uncover and sprinkle remaining cheeses over top.
- Return to oven until cheese melts.
Nutrition Facts : Calories 709, Fat 50.4, SaturatedFat 26.1, Cholesterol 145.5, Sodium 1451.8, Carbohydrate 26.3, Fiber 5.2, Sugar 12.2, Protein 39.3
SPINACH RICOTTA STUFFED MANICOTTI
Spinach Ricotta Stuffed Manicotti is what dinner time dreams are made of! We've got Italian comfort food at its best with these vegetarian stuffed manicotti filled with perfectly seasoned spinach and ricotta, then finished with lots of stretchy cheese and marinara sauce.
Provided by Joanna Cismaru
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 F°.
- In a large bowl, combine the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese.
- Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch casserole dish.
- Transfer the filling to a piping bag or plastic ziploc bag, cut off a little from one end, this will make it easier for stuffing the shells.
- Stuff each manicotti shell with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. There should be enough sauce to fully cover the manicotti.
- Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
- Transfer the dish to the preheated oven and bake for 1 hour covered, then 15-20 minutes uncovered, or until the noodles are soft.
- Serve garnished with basil if preferred and more grated Parmesan cheese.
Nutrition Facts : ServingSize 1 manicotti, Calories 222 kcal, Carbohydrate 19 g, Protein 14 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 712 mg, Fiber 2 g, Sugar 4 g
CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI
This my own manicotti recipe that I thought I would share. Many people have mentioned how difficult manicotti is to make but I have a simple and fast way to make a delicious meal. Feel free to add any of your favorite ingredients in place of the spinach and artichoke hearts, such as sun-dried tomatoes or black olives. This dish is also great with chicken breasts coated with italian bread crumbs, parmesan cheese and lightly fried in olive oil.
Provided by tacomagirl23
Categories Manicotti
Time 40m
Yield 8-10 manicotti shells, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
- In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
- Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
- Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
- Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
- Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 710.2, Fat 29.7, SaturatedFat 15.3, Cholesterol 136.9, Sodium 1444.5, Carbohydrate 74.3, Fiber 5.9, Sugar 19.9, Protein 37.4
OVERNIGHT SPINACH MANICOTTI
A friend gave me an awesome recipe for manicotti...and I set out to make it a little healthier. Now, whether we have company, my husband asks me to serve this. Even our 2-year-old son loves it! -Tonya Fitzgerald of West Monroe, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight., Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 423 calories, Fat 13g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1128mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
SPINACH AND TRIPLE-CHEESE STUFFED MANICOTTI
Serve up our delicious Spinach and Triple-Cheese Stuffed Manicotti recipe tonight. Our Triple-Cheese Stuffed Manicotti is sure to surprise and delight.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs.
- Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to pasta sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil.
- Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.
Nutrition Facts : Calories 540, Fat 26 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g
CHEESE SPINACH MANICOTTI
No one will even miss the meat in this hearty, delicious meal. Cream cheese and cottage cheese beef up the filling and give this lasagna-like dish a creamy base. -Julie Lower, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 7 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally., Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt., Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top., Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 389 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 722mg sodium, Carbohydrate 50g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein.
SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY
Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook manicotti a couple minutes under the box instructions.
- Drain in a colander, and cut manicotti in half.
- Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
- In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
- Preheat oven to 350°F (180˚C).
- Transfer the spinach and artichoke mixture into a piping bag.
- Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
- Spoon tomato sauce over the filled manicotti.
- Top with remaining mozzarella cheese, and parmesan cheese.
- Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
- Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams
CHEESE MANICOTTI WITH SPINACH
Cheese manicotti with spinach is the best pasta dish you will ever eat!
Provided by Tyanne
Categories Main Course
Number Of Ingredients 8
Steps:
- Boil your manicotti noodles according to directions. Drain off water and let cool.
- While waiting for the noodles, in a medium skillet, heat olive oil over medium heat and saute the spinach until dark green. Let cool off.
- Once spinach is cool, add remaining ingredients (besides noodles and sauce) to skillet with spinach and stir. This will be a cold mixture.
- Begin stuffing your noodles with a small spoon by scooping up a little of the spinach and cheese mixture and inserting it into a manicotti shell. Stuffing little by little helps prevent noodle breakage. You can also use your fingers to stuff the noodles. Place on a sprayed 9 x 13 baking dish that has about 1/2 cup of marinara sauce spread across the bottom evenly. Repeat until noodles and cheese mixture are gone.
- Pour remaining sauce over noodles and sprinkle extra shredded cheese on top. Bake dish at 375 degrees for about 15 mintues or until the shredded cheese is melted.
SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY
Here's what you need: manicotti shells, shredded italian cheese blend, ricotta cheese, frozen cut spinach, cream cheese, grated parmesan cheese, himalayan sea salt, pepper, dry parsley flakes, dry oregano, dry basil, garlic powder, onion powder, marinara sauce, fresh thyme
Provided by Sarah LaDue
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
- Stir together all the spinach blend ingredients in a separate bowl and set aside.
- In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
- Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
- Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
- Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
- Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
- Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
- Bake uncovered for 5 minutes or until the cheese is melted.
- Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
- Enjoy!
Nutrition Facts : Calories 1099 calories, Carbohydrate 18 grams, Fat 87 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams
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.
CHICKEN, SPINACH, AND ARTICHOKE MANICOTTI
A creamy, low-fat Alfredo sauce tops these manicotti stuffed with ground chicken, spinach, and artichoke for a great comfort dish. Serve with a garden salad and garlic French bread.
Provided by fullerla
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until barely tender yet firm to the bite, about 5 minutes. Drain carefully and rinse with cool water.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Cook chicken and onion in a medium-sized frying pan until chicken is no longer pink and broken into small pieces, 7 to 10 minutes. Add garlic and cook 1 minute. Add spinach, cream cheese, artichoke hearts, and 6 ounces of Italian cheese blend. Mix well and set aside.
- Combine milk, cottage cheese, cornstarch, salt, pepper, and nutmeg in a food processor to make a smooth sauce. Pour sauce into a saucepan, add Parmesan cheese, and heat over medium heat until cheese has melted and sauce has thickened, about 5 minutes.
- Pour enough sauce into the bottom of the prepared pan to coat the bottom. Stuff each cooked manicotti shell with chicken mixture and place into the pan on top of sauce. Pour remaining sauce over stuffed manicotti in the pan and top with remaining 2 ounces Italian cheese blend. Cover the pan with a lid or aluminum foil.
- Bake in the preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 41.7 g, Cholesterol 144.9 mg, Fat 32.1 g, Fiber 3.4 g, Protein 54.6 g, SaturatedFat 18.8 g, Sodium 1241.4 mg, Sugar 4.1 g
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