Spinach Stuffed Manicotti Food

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.

SPINACH RICOTTA STUFFED MANICOTTI

Steps:

• Preheat the oven to 350 F°.
• In a large bowl, combine the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese.
• Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch casserole dish.
• Transfer the filling to a piping bag or plastic ziploc bag, cut off a little from one end, this will make it easier for stuffing the shells.
• Stuff each manicotti shell with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. There should be enough sauce to fully cover the manicotti.
• Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
• Transfer the dish to the preheated oven and bake for 1 hour covered, then 15-20 minutes uncovered, or until the noodles are soft.
• Serve garnished with basil if preferred and more grated Parmesan cheese.

SPINACH AND CHEESE STUFFED MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the cheeses, spinach, eggs, salt and pepper. Stir together until well blended.
• Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.
• Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Alternately, you can stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
• Cover the pasta completely with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Parmesan on top. 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.

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 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!

SPINACH MANICOTTI

Steps:

• Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
• In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
• In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
• Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

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 & 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.

HOMEMADE SPINACH MANICOTTI

Steps:

• Start by making the crespelles (see recipe link above)
• Preheat oven to 375°F.
• In a large bowl, combine ricotta, 1-1/2 cups of the mozzarella, egg, spinach, parmesan cheese, 1/2 teaspoon salt and pepper.
• Fill each crespelle with 1/4 cup spinach filling and roll.
• In a large baking dish, (or two smaller dishes) pour 1 cup of sauce on the bottom of the dish. Place rolled manicotti seem side down onto baking dish. Top with 1 1/2 cups more sauce and remaining mozzarella cheese.
• Cover with foil and bake about about 25 minutes, until hot and bubbling, and the cheese is melted.
• *Use substitute for vegetarian parmesan.

CRAB AND SPINACH STUFFED MANICOTTI

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
• Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
• Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
• Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
• Bake 30 to 35 min. or until heated through.

CHEESE MANICOTTI WITH SPINACH

Steps:

• Boil your manicotti noodles according to directions. Drain off water and let cool.
• While waiting for the noodles, in a medium skillet, heat olive oil over medium heat and saute the spinach until dark green. Let cool off.
• Once spinach is cool, add remaining ingredients (besides noodles and sauce) to skillet with spinach and stir. This will be a cold mixture.
• Begin stuffing your noodles with a small spoon by scooping up a little of the spinach and cheese mixture and inserting it into a manicotti shell. Stuffing little by little helps prevent noodle breakage. You can also use your fingers to stuff the noodles. Place on a sprayed 9 x 13 baking dish that has about 1/2 cup of marinara sauce spread across the bottom evenly. Repeat until noodles and cheese mixture are gone.
• Pour remaining sauce over noodles and sprinkle extra shredded cheese on top. Bake dish at 375 degrees for about 15 mintues or until the shredded cheese is melted.

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!

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.