Spinach Mushroom And Ricotta Cheese Manicotti Food

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.

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.

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.

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.

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.

SPINACH AND CHEESE MANICOTTI

Steps:

• Bring a large pot of water to a boil over high heat, and season generously with salt. Cook according to package directions. Drain and squeeze the excess water from the spinach.
• Cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.
• Preheat the oven to 350 degrees F.
• Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
• In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, garlic and the spinach. Season with the 1/2 teaspoon salt and pepper to taste.
• Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
• Cover with the remaining sauce. Scatter the remaining cheese on top. Bake for 30 minutes. Garnish with fresh parsley. Serve immediately.

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.

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.