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.
VEAL OR TURKEY AND SPINACH MANICOTTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Defrost the spinach in the microwave, wring dry and separate.
- Heat the EVOO in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree. Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.
- Pour the remaining 2 cups tomato puree into a casserole.
- Melt the butter in saucepot over medium to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon. Stir in the soft cheese.
- Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and Parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more.
TURKEY & SPINACH MANICOTTI
I am posting this recipe for safekeeping. It comes from the EatBetterAmerica webstie. This looks really good & easy! I can't wait to try it. I know stuffing manicotti can be a pain, so use a disposable gallon sized bag and snip a corner to pipe the filling into the pasta.
Provided by Julie421511
Categories One Dish Meal
Time 55m
Yield 8 stuffed manicotti, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray.
- Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well.
- Spray 10-inch nonstick skillet with cooking spray.
- Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat.
- Stir in ricotta cheese, Italian seasoning and spinach.
- Spoon turkey mixture into shells; arrange in baking dish.
- Spoon marinara sauce over shells.
- Bake uncovered 20 to 25 minutes or until hot and bubbly.
- Sprinkle with Parmesan cheese.
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
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.
TASTY TURKEY AND MUSHROOMS
Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.
Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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
MANICOTTI W/TURKEY, CREMINI MUSHROOMS & RICOTTA CHEESE
This is our favorite Manicotti recipe. It has evolved over the years from trial and error. We like the unique flavor from the ground turkey. I like to make it for my father when he comes to town; it's one of his favorites, served with a green salad and garlic bread. I use a Ziploc bag to pipe the filling into the manicotti shells, it makes it super simple and they come out looking very nice. I am posting 'step by step' photos. Hopefully they will make the recipe seem less intimidating for some. It really is a simple, yet impressive dish.
Provided by TheShields
Categories Manicotti
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the manicotti shells to al dente, approximately 7 minutes depending on the brand. Drain and set aside. (I like to line the plastic containers the shells come in with tinfoil and let them cool there until ready to use).
- Heat a large skillet over medium high heat. Add the olive oil, then add the turkey and fennel seed. Cook until the turkey is browned, breaking it up as it cooks.
- Add the onions and cook until they start to turn translucent, about 2 minutes. Add the garlic and cook for another minute. Add the mushrooms and continue to cook for about 2 minutes, then add the roasted red peppers and finish off by cooking for about 2 more minutes. Remove from the heat.
- Stir in the ricotta cheese and salt and pepper to taste. Spoon the turkey and cheese mixture into a large Ziploc bag.
- Preheat oven to 350 and spray an 8x13 casserole dish with non-stick spray.
- Snip one corner off of the Ziploc bag and gently fill the manicotti shells with the mixture, placing them in the casserole dish as you go. If a shell splits, just put that side down in the dish.
- Pour the spaghetti sauce over the top of the manicotti, spread evenly. Top with the parmesan cheese and bake for 25-30 minutes.
Nutrition Facts : Calories 463.5, Fat 24.6, SaturatedFat 11.4, Cholesterol 105.9, Sodium 1172.1, Carbohydrate 26.9, Fiber 4.1, Sugar 11.2, Protein 37.5
TURKEY MANICOTTI
I love manicotti, but most manicotti recipes are stuffed with ricotta, which I love, but my kids and husband wont eat it. I made this recipe for them, with only a small amount of ricotta they dont even know it's there, and they love it!
Provided by aimbrulee
Categories Manicotti
Time 1h
Yield 12 manicotti's, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the ground turkey and turkey sausage together in a skillet. Put it into a food processor and pulse a few times. In a large bowl mix together ricotta, 1 cup of mozzerella, 1/4 c parmesan, parsley, garlic , basil, oregano, spinach, and salt to taste. Stir in the meat.
- Boil the manicotti in batches of 6, until al dente ( about 6 minutes). Cool slightly. Spoon 1/2 c of marinara on the bottom of a 13x9 pan. Fill each manicotti, and arrange side by side in pan. Top with remaining marinara, mozzerella , and parmesan cheese. Lightly drizzle olive oil over the top.
- Bake at 350 degrees for 35 minutes.
Nutrition Facts : Calories 462.5, Fat 19.9, SaturatedFat 9.7, Cholesterol 81.9, Sodium 722, Carbohydrate 40.9, Fiber 3.5, Sugar 7.6, Protein 29.4
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
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.
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- Preheat oven to 350 degrees. Cook Manicotti shells according to package instructions and set aside.
- Heat oil in skillet over medium high heat. Add the ground turkey, onion, garlic, Italian seasoning, and salt. Cook until turkey is no longer pink and onions have softened, about 6-7 minutes.
- Combine the meat mixture, spinach, ricotta, and 1/4 cup of parmesan cheese in a large bowl. Taste for seasonings, adding salt and pepper if desired, then stir in the egg. Spread 1/2 cup of marinara sauce over the bottom of a 9 x 13 baking pan. Use a small spoon to fill the manicotti shells with the meat ricotta mixture. Arrange shells on top of the marinara in the baking pan.
- Spoon remaining 1 1/2 cups of sauce over top of the manicotti shells and sprinkle on remaining 1/2 cup parmesan cheese. Cover with foil and bake for 30-35 minutes until the sauce is bubbly.
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