Spinach Pesto And Beef Stuffed Manicotti Food

SPINACH BEEF CANNELLONI (MANICOTTI)

Steps:

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.
• Preheat oven to 180°C/350°F.
• Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!

CHEESY BEEF AND SPINACH MANICOTTI

Steps:

• Grease two 9-inch baking pans.
• In a large skillet over medium-high heat stirring with wooden spoon cook the ground beef or bulk sausage meat with the onion until browned breaking up the meat while cooking (about 10-12 minutes the meat should be lightly browned) drain fat.
• Add in garlic and cook, stirring for 2 minutes.
• Transfer to a bowl then mix in the drained spinach, Parmesan cheese and ricotta cheese; set aside to cool (about 10-15 minutes).
• When the ground beef is cool add in mozzarella cheese, eggs, seasoned salt and black pepper mix well to combine, at this point you may season with more salt and pepper if desired and if you want more garlic flavor add in some garlic powder to the mixture.
• Spread about 1/4 to 1/3 cup marinara sauce onto the bottom of each baking pan.
• Carefully stuff each noodle with the beef mixture then place in one layer in the baking dish (you should have 7 in each dish).
• FOR ONE PAN; drizzle about 1-1/2 cups (or more) marinara sauce over shells, sprinkle about 3/4 cup or more of mozzarella cheese over sauce, then sprinkle with 1/3 cup Parmesan cheese on top; repeat with remaining pan.
• Preheat oven to 350 degrees F (oven rack to to lowest position).
• Cover each pan with foil and bake 25 minutes, uncover and continue baking for another 8 minutes (allow to sit for about 15 minutes before serving).

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.

BEEF AND CHEESE MANICOTTI

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

SPINACH CHEESE MANICOTTI

Steps:

• In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.

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.

SPINACH & CHEESE STUFFED MANICOTTI

Steps:

• Preheat oven to 350* F.
• Combine sauce and sausage in the same skillet sausage was cooked, keep warm.
• In a large bowl, mix spinach, cheeses, eggs, Italian seasoning, garlic powder, salt and pepper. Stir together until well blended.
• Place about 2 cups sauce in a 9X13 inch casserole dish. Spread it around to cover the bottom.
• Now, to fill the manicotti. You can do this however you wish. You can use a pastry bag, or a zip-lock bag with a corner cut, or a spoon. I chose to use an old baby spoon (from when my daughter was a baby, the kind with the rubber temperature controlled end). I had fantastic results doing it that way. I highly recommend doing it that way. You may have to fill half, turn manicotti around and fill from the other end, as I did. Try to get as much filling in as possible, letting it over flow from the ends. Place the filled shell into the sauce-lined dish. Repeat with the remaining manicotti shells, and fill the dish with the stuffed shells, until you either run out of room, or shells or filling. I ran out of room first, I got twelve into my casserole dish. (I did have left over filling, which I froze.) You could also use two separate smaller dishes, and freeze one for another meal.
• Cover pasta with sauce, you don't have to use it all, just make sure all the exposed manicotti are covered in sauce, about 2 ½ cups. Place sliced mozzarella on top of sauce and sprinkle remaining ½ cup shredded cheese mix over the mozzarella. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
• Bake, covered with foil, 50 minutes. Remove foil, and bake an additional 10 minutes.
• Let rest 10 minutes before serving.
• Tips:.
• It's perfectly fine if you want to use full fat versions of the cheeses, we just prefer the low fat and fat free versions.
• It's perfectly fine to leave the spinach out and turn this into just a cheese manicotti.

SPINACH & GROUND MEAT MANICOTTI

Steps:

• Brown ground meat in skillet and drain.
• Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder.
• Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam).
• Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese.
• Bake uncovered in preheated 350 oven for 30 minute or until heated through.

SPINACH AND TRIPLE-CHEESE STUFFED MANICOTTI

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.

EASY BAKED MANICOTTI

Steps:

• Heat oven to 350°F.
• Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
• Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
• Bake 40 min. or until heated through.

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.