Fresh Spinach And Mushroom Manicotti Food

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

MANICOTTI

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 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.

SUPER EASY SPINACH & MUSHROOM MANICOTTI(OR SHELLS)

Steps:

• 1. Start by dumping the ricotta cheese, milk, and all seasonings into a large bowl and stir.
• 2. Add the spinach and the Italian blend cheese, mix again. Cover and set in the fridge while you cook the noodles. While the noodles cook, I slice and saute the mushrooms and onion in 2 tbsp of butter and salt, pepper and garlic until very soft.
• 3. After the noodles are al dente, drain them and toss with the olive oil to prevent them sticking to each other.While the noodles cook, add the seasonings and tomatoes to the sauce and stir.
• 4. 1 at a time, rip or cut 1 side of each manicotti noodle to open it flat. Drop a large spoonful of the mix and roll it back up.
• 5. Place them into a glass baking dish(13x9) with a couple spoonfuls of sauce on the bottom. make sure the cut side of the noodle is on the bottom or they'll open.
• 6. After all have been made, put a spoonful of sauce on each roll and cover the top with the rest of the Italian blend cheese.
• 7. Bake covered on 350 degrees for 20 minutes, then remove foil and cook for another 10-20 minutes or until the pan is bubbly and the cheese starts to brown.

STUFFED MANICOTTI WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 425°F. Lightly grease a 13x9-inch baking pan with nonstick spray. Set aside.
• Put a large pot of water on the stove top and heat on medium-low while preparing the sauce.

SPINACH AND MUSHROOM MANICOTTI

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.

TURKEY, MUSHROOM & SPINACH MANICOTTI

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.

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 MUSHROOM AND RICOTTA CHEESE MANICOTTI

Steps:

• Preheat oven to 400F
• Cook pasta according to the directions on the box. If you are using fresh pasta, it does not need to be pre-cooked
• Heat olive oil in a skillet over a medium heat. Add the garlic and cook until it becomes aromatic, but has not browned. Add in the mushrooms, season with salt and pepper. Cook until browned
• Add in the baby spinach and cook until wilted. This should only take a minute or two.
• Mix the ricotta with the chopped parsley and thyme. Once the mushrooms are browned add them to the ricotta mixture, along with half of the pecorino. Season with salt and pepper and stir well to combine
• Stuff the manicotti tubes with the mushroom and ricotta mixture (see notes for a tip)
• In the same skillet you used for cooking the mushrooms, add half of the Ragu Homestyle Sauce.
• Arrange the manicotti on top of the sauce, and then top that with the remaining sauce and the rest of the pecorino.
• Cover with aluminium foil and pop into the oven for 30 minutes.
• Serve and enjoy

FRESH SPINACH AND MUSHROOM MANICOTTI

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.

MANICOTTI PASTA WITH MUSHROOM, CHEESE & SPINACH | BARILLA

Steps:

• Preheat oven to 400°F.
• Cook pasta in boiling water for 7 minutes; drain and cool on a sheet pan. Set aside.
• In a skillet, heat olive oil with garlic, add mushrooms then season with salt and pepper. Cook until browned.
• Steam the spinach, chop well.
• Mix Ricotta cheese, mushrooms, spinach, salt, pepper and half the Parmigiano. Fill the manicotti.
• Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the manicotti, cover with the remaining pasta sauce and Parmigiano cheese.
• Bake manicotti covered in the oven for 30 minutes.

CREAMY MUSHROOM SPINACH STUFFED MANACOTTI

Steps:

• Prepare your tomato sauce and bechamel (white sauce) up to 5 days ahead of time and store in air tight containers in the fridge.The bechamel will become firm and you will need to microwave it for a few minutes to get it back to a creamy consistency.
• Make the Bechamel Sauce (can be made days in advance and stored in fridge): In a medium saucepan on low medium heat melt the butter. Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together. Cook for another 10 minutes and keep whisking as it gets thicker. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.*
• Preheat oven to 350 F
• In a medium skillet heat olive oil and sauté onions until translucent, about 5 minutes, then add mushrooms and cook another 10 minutes. Add spinach. Saute spinach another 2 minutes until heated through and season with salt.
• In a medium bowl, mix 3/4 of the bechamel (that you made ahead of time) with the cooked mushroom and spinach mixture. This is your filling. Reserve 1/4 of the bechamel for later.
• Get out your prepared tomato sauce. Spread half the tomato sauce in an even single layer in the bottom of a 13" by 9" by 2" (inch) baking dish. Sprinkle half of the grated parmigiano across the tomato sauce.
• Transfer filling to a piping bag (a gallon Ziploc baggy works well too).
• Cut the tip off your piping bag about the width of the manicotti noodles. You can also fill the shells by using a long spoon. Fill each noodle with filling. Nestle filled manicotti into the baking dish in a single layer. The manicotti may be very close together. Then pour the remaining sauce in an even layer on top of the uncooked manicotti shells.
• Top manicotti with the remaining bechamel sauce and shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through. Remove foil and bake for another 5-10 minutes or until the noodles are al dente.
• Let rest for about 10 minutes before serving. Garnish with fresh chopped parsley and grated parmigiano cheese and enjoy!

CHEESY SPINACH AND MUSHROOM MANICOTTI

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.

MUSHROOM RICOTTA MANICOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook and drain Manicotti Noodles (8) according to package directions. Keep shells in cold water until ready to use.
• While pasta is cooking, heat Extra-Virgin Olive Oil (1 tablespoon) over medium heat in a large skillet. Add in the Onion (2 tablespoon), cooking for 3 to 5 minutes.
• Add the Garlic (2 clove) and cook for about 1 minute.
• Add in the sliced Mushroom (2 cup) and saute for 3 to 5 minutes more.
• Finally, add the Fresh Baby Spinach (2 cup) and allow to wilt for about 1 minute. Remove from heat and cool.
• In a small bowl, mix together the Ground Black Pepper (to taste) and Ricotta Cheese (16 ounce), add to the slightly cooled mushroom mixture, and season with Salt (to taste) and Grated Parmesan Cheese (2 ounce).
• Mix Condensed Cream of Mushroom Soup (2 can) with Heavy Cream (1/2 cup), then pour half into the bottom of an 8-inch baking dish.
• Using a small spoon, gently stuff each manicotti shell with 2-3 Tbsp of mushroom ricotta mixture and place in a single layer in the dish.
• Pour the remaining soup and cream mixture over the top of the pasta shells, garnish with additional grated parmesan cheese and Fresh Thyme (to taste) if desired.
• Bake in a 375 degrees F (190 degrees C) preheated oven for about 15 minutes or until bubbly.

SPINACH MANICOTTI

Steps:

• Cook the manicotti shells according to the package directions, omitting the salt; drain rinse and drain again and place in a large baking dish, preheat the oven to 400 degrees.
• Coat a small saucepan with nonstick cooking spray, add the onion and garlic and saute over medium heat until tender, add the mushrooms and saute until brown.
• Meanwhile, inn a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, basil, oregano and pepper, add the onion mixture; mix well.
• Spoon the mixture into the manicotti shells, top with the spaghetti sauce and sprinkle with the parmesan cheese, cover with aluminum foil andbake for 30-35 minutes, or until heated through.