Chicken Vegetable Manicotti With Spinach Sauce Food

SPINACH CHICKEN MANICOTTI

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside. , Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add cheese to remaining sauce. , Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375° for 35-40 minutes or until bubbly and heated through.

CHICKEN SPINACH MANICOTTI

Steps:

• Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through. , Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. , Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

CHICKEN ALFREDO MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
• Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
• For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
• For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
• Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.

CHEESY VEGETABLE MANICOTTI

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

SPINACH MANICOTTI WITH HAM

Steps:

• Cook manicotti according to package directions. For sauce, in a large saucepan, melt butter. Stir in the flour, pepper, salt and nutmeg until blended. Gradually whisk in milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., In a large bowl, combine the ricotta cheese, spinach and oregano. Stir in ham; add 1/2 cup sauce. Drain manicotti; stuff with ham mixture. Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Top with stuffed manicotti. Pour remaining sauce over top; sprinkle with Parmesan cheese., Cover and bake at 350° for 25-30 minutes. Uncover and bake 5 minutes longer or until golden brown.

CHICKEN, CHEESE & SPINACH MANICOTTI

Steps:

• Heat oven to 350°F.
• Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
• Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

CHICKEN MANICOTTI WITH WHITE SAUCE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

SPINACH CHEESE MANICOTTI

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.

MANICOTTI ALLA ROMANA

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
• Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
• To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
• Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
• Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

ROASTED VEGETABLE AND CHICKEN MANICOTTI

Steps:

• Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
• While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
• Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
• Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

CHICKEN & SPINACH MANICOTTI

Steps:

• Preheat oven to 400°F.
• Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti "per package directions" (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle - easier to stuff!). Drain and rinse pasta with cool water.
• Spray 2 - 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
• Coat manicotti with Alfredo sauce.
• Garnish with additional Parmesan and red pepper flakes if desired.
• Cover casseroles with foil and bake at 400 oF for 30 minutes.

SHORTCUT CHICKEN MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
• In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
• In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
• Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
• In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
• Season with white salt or seasoned salt and black pepper to taste.
• Stir in onion mixture and spinach; mix well to combine.
• Spoon into cooked and cooled manicotti shells.
• Pour half of the pasta sauce into the prepared baking dish.
• Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
• Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
• Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
• Cover and bake for 25 minutes.
• Uncover and top with mozzeralla cheese (any amount desired).
• Bake 5 mins longer, or until cheese is melted.
• Let stand 10 mins before serving.
• Note; If desired the spinach can be omitted completely.

CHICKEN-VEGETABLE MANICOTTI WITH SPINACH SAUCE

Steps:

• For Spinach Sauce:.
• Saute garlic in margarine in large sauce pan 1 to 2 minutes. Stir in flour and cook over med heat 1 to 2 minutes more. Stir in milk; heat to boiling. Boil, stirring constantly, until thickened, 1 to 2 minutes.
• Stir spinach and remaining ingredients into sauce. Cook, uncovered, over med heat until spinach is cooked, 5 to 7 minutes.
• For Manicotti:.
• Spray large skillet with cooking spray; heat over med heat until hot. Saute onion and garlic until tender, about 3 minutes. Add remaining vetetables; saute until tender, 5 to 8 minutets. Stir in herbs and cook 2 minutes more. Stir in chicken, cheese, salt, and pepper.
• Spoon about 3 tablespoons chicken-veggie mix into each manicotti; arrange in baking pan. Spoon Spinach Sauce over manicotti. Bake at 350 degrees, loosely covered with aluminum foil, until manicotti are hot through and sauce is bubbly, 35 to 40 minutes.

CHEESE SPINACH MANICOTTI

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.

CHICKEN, CHEESE, & SPINACH MANICOTTI

Steps:

• Heat oven to 350^ F.
• Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites, and 1/4 cup mozzarella; spoon into manicotti shells.
• Place in 13x9 inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
• Bake 25-30 minutes or until heated through. Top with remaining mozzarella; bake 5 minutes or until melted. Sprinkle with basil.

WHITE CHICKEN MANICOTTI WITH SPINACH

Steps:

• To begin I boiled water a lil lawreys seasoned salt and a couple bay leaves then added the chicken breasts.
• After they are cooked through set aside to cool.
• In a large bowl mix Ricotta, 1 pkg Cream Cheese, 1.5 cups Sour Cream, a handful of parm and a handful of mozzarella, italian seasonings to taste,Lawreys seasoned salt to taste, pepper, and 2 eggs.
• Use scissors to cut the spinach and chicken or shred. Add to the cheese sauce mixture. Mix all together.
• Put mixture in a 1 lb zip lock bag.
• Cook the manicotti as the directions on the box indicate. Mine say 7 minute.
• After the noodles have cooled enough to handle cut a small piece of the corner of the zip lock back. Put the cut corner in to one end of manicotti and squeeze the bag until manicotti isfull. repeat until all are full.
• In a separate pan make your alfredo. I make mine with sauted garlic cloves heavy whipping cream, a package of cream cheese, the last of the sour cream. bring to simmer until thick and add in some more parm and mozzarella. If there is any of the sauce mixture left after filling the manicotti add it to the alfredo.
• In a large cake pan add a bit of alfredo sauce then lay manicotti on top then pouring the remaining alfredo over the top then cover with shredded parm and mozz.
• Bake @ 350for 30 minute.