SPINACH MUSHROOM AND RICOTTA CHEESE MANICOTTI
Spend some time in the kitchen with the family and whip up this big bowl of comforting Spinach Mushroom and Ricotta Cheese Manicotti. It is super easy and packs such a delicious flavor punch everyone will be coming back for seconds.
Provided by Donna
Categories Main Dish
Time 55m
Number Of Ingredients 10
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
Nutrition Facts : Calories 310 kcal, Carbohydrate 16.9 g, Protein 18.4 g, Fat 18.7 g, SaturatedFat 6.4 g, Cholesterol 33 mg, Fiber 2.2 g, Sugar 0.3 g, ServingSize 1 serving
EASY TO MAKE MUSHROOM RICOTTA MANICOTTI RECIPE
Try this easy to make weeknight meal, Mushroom Ricotta Manicotti, and impress your guests!
Provided by Little Figgy Food
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Cook and drain manicotti shells according to package directions. Keep shells in cold water until ready to use.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Add in the chopped onion, cooking for 3 - 5 minutes. Add the garlic and cook for about one minute.
- Add in the sliced mushrooms and saute for 3 - 5 minutes more. Finally, add the fresh spinach and allow to wilt for about 1 minute. Remove from heat and cool.
- In a small bowl, mix together the ricotta and Parmesan cheese, add to the slightly cooled mushroom mixture, and season with salt and pepper to taste.
- Pour half of the Campbell's® Condensed Cream of Mushroom Soup (that has already been mixed with cream or milk) into the bottom of an 8-inch baking dish.
- Using a small spoon, gently stuff each manicotti shell with 2 - 3 tablespoons of mushroom ricotta mixture and place in a single layer over the Campbell's® Condensed Cream of Mushroom Soup in the dish.
- Pour the remaining Campbell's® Condensed Cream of Mushroom Soup over the top of the pasta shells, garnish with grated Parmesan and fresh thyme if desired, and bake in a 375°F preheated oven for about 15 minutes or until bubbly.
Nutrition Facts : Calories 510 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 29 grams fat, Fiber 5 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1639 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MUSHROOM RICOTTA MANICOTTI
You have to try this easy to make Mushroom Ricotta Manicotti, which gets its creamy richness from a mix of cream, cream of mushroom soup, and ricotta cheese. It's simple enough for a weeknight meal and decadent enough to impress your dinner guests!
Provided by Little Figgy
Categories Pasta Quick and Easy Vegetarian Pescatarian Weeknight Dinners 30 or Less Easy Quick Shellfish-Free Full Meal Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Oven Stove
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 134 calories, Protein 4.4 g, Fat 9.6 g, Carbohydrate 8.2 g, Fiber 0.9 g, Sugar 0.8 g, Sodium 352.7 mg, SaturatedFat 4.8 g, TransFat 0.1 g, Cholesterol 29.3 mg, UnsaturatedFat 3.4 g
WILD MUSHROOM MANICOTTI
Taken from the Calorie Commando and changed a bit, this is good! The recipe originally called for ground turkey, but I have used mushrooms instead!
Provided by Sharon123
Categories Manicotti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8x8-inch baking pan with olive oil; set aside.
- Heat a nonstick pan over medium heat, and put in olive oil as it is heating. Add mushrooms(except for porcini). Add garlic and onions and cook mixture about 8 minutes. Add porcini mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste.
- Transfer mushroom mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells through a hole cut in the corner of the bag(or just spoon it in). Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Bake at 375*F. for 25 minutes. Serve immediately. Enjoy!
- Tomato Sauce:.
- Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.
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.
RICOTTA MANICOTTI WITH TOMATO SAUCE
Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
- Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
- Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
Nutrition Facts : Calories 490 g, Fat 21 g, Fiber 3 g, Protein 33 g
MUSHROOM MANICOTTI
Planning an elegant dinner for two? With little work, you can prepare these cheese-filled pasta shells topped with a rich, creamy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 16
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.
Nutrition Facts : Calories 625, Carbohydrate 40 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 17 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 760 mg
CHEESY SPINACH AND MUSHROOM MANICOTTI
Make and share this Cheesy Spinach and Mushroom Manicotti recipe from Food.com.
Provided by 2Bleu
Categories Manicotti
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 549.3, Fat 25.4, SaturatedFat 14.9, Cholesterol 107.9, Sodium 934.2, Carbohydrate 44.1, Fiber 3.7, Sugar 7.2, Protein 36.4
WILD MUSHROOM & ONION MANICOTTI WITH AN ASIAGO SAUCE
Wild mushrooms, caramelized onions, creamy ricotta, tangy cheese, fresh herbs make this a great dish. Now I prefer whole wheat manicotti if you can find it. I found some at Whole Foods which I love, but if not, good ol' Ronzoni or Muellers or any brand will work just fine. To me it is just a nice option to the tomato based manicotti or that with beef or chicken. I just enjoy the change of having a lighter vegetarian dish now and then even though this has a rich cream sauce. You can certainly use a heavy cream vs milk, or even a combination of the two if you want even a thicker sauce, but the the comibination of the wild mushrooms and the Asiago make this a rich dish.
Provided by SarasotaCook
Categories Manicotti
Time 1h30m
Yield 6 , 8 serving(s)
Number Of Ingredients 21
Steps:
- Filling -- In a large saute pan add the butter and olive oil and add the garlic and onions, and cook 3-4 minutes until they begin to brown. Then add the mushrooms and cook until everything is tender and golden brown. Season with the rosemary, thyme, salt and pepper and cook about 5 minutes until everything is combined and the vegetables are nice and soft. Remove and let cool.
- Pasta -- As the mushrooms cooks, bring a pot of salted water up to a boil and cook the manicotti according to directions. Drain and set on a cookie sheet to cool. I spray the cookie sheet with Pam or any non stick so they don't stick.
- Filling Part II -- Now after the mushrooms have cooled, add to the ricotta cheese and the mozarella. Mix well and then stuff the manicotti and set to the side as you prepare the sauce.
- Sauce -- In a medium pot, melt the butter on medium heat and add the flour and mix well to combine. Slowly whisk in the milk and bring to a medium boil to let the sauce thicken. Add a little salt, pepper and a pinch of nutmeg. Once thickened, add the cheese and parsley and simmer just until melted.
- Casserole -- Add 1 cup of the sauce to the bottom of a casserole dish lightly sprayed with pam or any non stick spray. Then add the manicotti. Top with the remaining cheese sauce making sure to cover each manicotti. Top with the remaining parmesan.
- Bake -- 350 for 20-30 covered for (10 minutes) then uncovered for another 10-20 minutes until bubbly and golden brown. Make sure to let it set 5 minutes before serving.
- A rich dish deserves a nice fresh crisp salad to go along the side. My secret salad. You know that jar of marinated vegetables next to the pickles and olives in the condiments aisle. Add a jar of that to some fresh romaine, add some fresh grape tomatoes and you have a great quick salad. You can even add some extra black or kalamata olive if you want. The vinegar and oil in the jar makes a great quick 2 minute salad. I usually add all the vegetables and about 1/2 of the liquid - Nothing else. Just toss and enjoy.
SPINACH AND MUSHROOM MANICOTTI
This is my most famous dish, Manicotti con Spinaci e Funghi, I sometimes make it without the spinach and its just as good, also I really like garlic so if you don't like a very strong garlic taste I would only use one clove instead of the 2-3 i would normally use.
Provided by Nessas Mommy
Categories Manicotti
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
FRESH SPINACH AND MUSHROOM MANICOTTI
So tasty and delicious. Wonderful blend of flavors. Serve with a nice salad and Italian garlic bread and it's "Oh so Delicious"!
Provided by KGCOOK
Categories Manicotti
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.3, Cholesterol 115.5, Sodium 1280, Carbohydrate 48.7, Fiber 2.9, Sugar 13.7, Protein 23.1
TURKEY, MUSHROOM & SPINACH MANICOTTI
Make and share this Turkey, Mushroom & Spinach Manicotti recipe from Food.com.
Provided by merney
Categories Manicotti
Time 1h20m
Yield 12 manicotti, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228.7, Fat 12.6, SaturatedFat 6, Cholesterol 54.8, Sodium 690.8, Carbohydrate 9, Fiber 1.6, Sugar 4.7, Protein 20.5
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