SPINACH RICOTTA STUFFED MANICOTTI
Spinach Ricotta Stuffed Manicotti is what dinner time dreams are made of! We've got Italian comfort food at its best with these vegetarian stuffed manicotti filled with perfectly seasoned spinach and ricotta, then finished with lots of stretchy cheese and marinara sauce.
Provided by Joanna Cismaru
Time 1h40m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 manicotti, Calories 222 kcal, Carbohydrate 19 g, Protein 14 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 712 mg, Fiber 2 g, Sugar 4 g
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
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.
VEGETABLE-STUFFED MANICOTTI
Add something cheesy to your family's Italian dinner with this pasta dish that's stuffed with Broccoli and Mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
- Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
- Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 820 mg, Sugar 3 g
VEGETABLE MANICOTTI
Looking for an Italian dinner? Then check out pasta recipe made with vegetables and manicotti topped with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
- Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
- Fill each cooked pasta shell with about 2 tablespoons vegetable mixture; place filled sides up in baking dish. Spoon pasta sauce over shells. Sprinkle with Parmesan cheese.
- Cover tightly with foil; bake 50 to 60 minutes or until hot.
Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 19 g, TransFat 0 g
MANICOTTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
- For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
- Pour half of the sauce into large baking dish.
- For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
- Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.
MANICOTTI
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Egg Pasta Tomato Bake Christmas Mozzarella Parmesan Ricotta Basil Winter New York Dinner
Yield 6 main-course servings
Number Of Ingredients 25
Steps:
- Make sauce:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
- Make crêpes:
- Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
- Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
- Make filling and assemble manicotti:
- Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
- Put oven rack in middle position and preheat oven to 425°F.
- Cut mozzarella lengthwise into 1/4-inch-thick sticks.
- Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.
KID PLEASER VEGETARIAN MANICOTTI
I made this manicotti in an attempt to get my kids to eat a good serving of spinach and it worked! It's also fairly low fat and it's vegetarian.
Provided by pixieglenn
Categories One Dish Meal
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the manicotti shells til they are half way cooked.
- Chop up the spinach fairly small.
- Shred the cheese and mince the garlic.
- Add all the ingredients except the shells in a large bowl and mix well.
- Drain the shells and let cool, I like to rinse them with cool water and use immediately so they don't get stuck together.
- Stuff the shells.
- Bake uncovered at 350 degrees for 30 minutes.
- Voila! You're done!
Nutrition Facts : Calories 176.7, Fat 9.3, SaturatedFat 5.1, Cholesterol 29.5, Sodium 437.5, Carbohydrate 11.7, Fiber 1.9, Sugar 5, Protein 11.8
VEGAN MANICOTTI
Found this recipe on vegweb.com and it looks delicious! I love any sort of substitution I can get for cheese (since my finance is lactose intolerant!).
Provided by dlnewby
Categories Manicotti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- De-thaw spinach in microwave and drain spinach.
- Put tofu (without water) in bowl. Add spinach, pepper, yeast flakes, oregano, garlic, and 1 TBS oil. Mix until smooth.
- In cooked manicotti shells, put mixture inside (can use a plastic bag with tip cut to make it easier!).
- Put half the sauce into a pan, then lay down manicotti, then top with remaining sauce.
- Cover and bake for 20-25 minutes. Remove cover and bake another 10-15 minutes.
Nutrition Facts : Calories 204.1, Fat 9, SaturatedFat 1.7, Sodium 675.4, Carbohydrate 20, Fiber 7.9, Sugar 6.7, Protein 17.7
MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)
A cheese and greens filled manicotti recipe topped with an authentic Italian tomato sauce which requires no pasta boiling.
Provided by Christina Conte
Categories Main Courses
Time 55m
Number Of Ingredients 10
Steps:
- Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
- Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
- Next, toss in the shredded mozzarella. Mix well.
- You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
- Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
- Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
- Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
- Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
- Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
- Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!
Nutrition Facts : Calories 387 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3, Sodium 888 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SUZ'S VEGETABLE MANICOTTI
Lower in fat but very tasty vegetable manicotti. Great with a little bit of foccacia and a salad.
Provided by SuzField
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place manicotti on a sheet of waxed paper or aluminum foil to cool.
- Grill red bell pepper until its skin had dark spots and is tender; place on a plate to cool. Grill mushrooms until tender and most of the moisture is gone; place on a cool plate. In a medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, salt and pepper to taste, Italian seasonings and garlic powder; mix well.
- Preheat oven to 350 degrees (175 degrees C).
- When cool chop mushrooms and add to cheese mixture. When peppers are cool, pinch skin and pull away; dice and place in cheese mixture.
- In a 9x13 inch baking dish place a thin layer of the spaghetti sauce on the bottom. Stuff manicotti with mixture and place the manicotti in the baking dish. Pour the spaghetti sauce on top of the noodles and sprinkle with 1/2 cup of mozzarella cheese. Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 728.1 calories, Carbohydrate 55 g, Cholesterol 162.7 mg, Fat 35.7 g, Fiber 6.3 g, Protein 47.1 g, SaturatedFat 19.8 g, Sodium 1168.3 mg, Sugar 16.7 g
SOUTHWESTERN STYLE MANICOTTI - VEGETARIAN
Something I came up for our weekly "veggie night". We thought it was pretty good. A couple 15oz cans of black beans can be substituted for the dried ones to save time. This would be very good with some shredded cheddar added to the top if it as well. Prep time includes time to cook the lentils and pasta (which can be done at the same time) but not time to cook the beans, since most people will likely opt to used canned.
Provided by DbKnadler
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare both kinds of beans according to package directions.
- Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle.
- Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl. Season with salt and pepper to taste.
- Preheat oven to 375 degrees farenheit.
- Fill pasta with bean mixture and line up in a 13x9 baking dish that has been misted with olive oil.
- Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro.
- Cover dish with aluminum foil and bake in preheated oven about 30 mins or until bubbly.
- Removed from oven and serve.
Nutrition Facts : Calories 361.6, Fat 1.7, SaturatedFat 0.3, Sodium 404.2, Carbohydrate 70.2, Fiber 14.9, Sugar 8.4, Protein 18.2
VEGETARIAN MANICOTTI
Make and share this Vegetarian Manicotti recipe from Food.com.
Provided by DaisyHeadMaisie
Categories Manicotti
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook and drain manicotti shells.
- Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
- Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
- Stuff shells with mixture and arrange in baking dish.
- Spoon tomato sauce over shells.
- Bake at 350°F for 20-25 minutes, covered in tinfoil.
- Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.
KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)
I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 8 manicotti
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch baking dish.
- In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
- In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
- Season with white salt or seasoned salt and black pepper to taste.
- Stir in onion mixture and spinach; mix well to combine.
- Spoon into cooked and cooled manicotti shells.
- Pour half of the pasta sauce into the prepared baking dish.
- Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
- Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
- Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
- Cover and bake for 25 minutes.
- Uncover and top with mozzeralla cheese (any amount desired).
- Bake 5 mins longer, or until cheese is melted.
- Let stand 10 mins before serving.
- Note; If desired the spinach can be omitted completely.
Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1
NO BOIL BAKED MANICOTTI RECIPE
This No Boil Baked Manicotti Recipe is a Sunday night dinner worthy meal that's easy enough to throw together on a busy weeknight! The secret to getting this manicotti recipe on the table in just over an hour? Don't boil the manicotti noodles before filling them! That's right friends! You can prep this cheesy vegetarian dish in just 10 minutes!!
Provided by Kylie
Categories Main Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix spaghetti sauce and water until well combined. Set aside.
- In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
- Transfer to a piping bag (a gallon Ziploc baggy works well too).
- Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9x13 inch baking dish.
- Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
- Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
- Top manicotti with remaining 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. Broil on high for a minute or so if desired.
- Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!
Nutrition Facts : Calories 238 calories, Sugar 4.8 g, Sodium 537.6 mg, Fat 10.2 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 19.6 g, Fiber 2.3 g, Protein 16.4 g, Cholesterol 40 mg
CHEESY VEGETABLE MANICOTTI
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
- Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
- For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
- For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
- Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
- Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.
More about "vegetarian manicotti food"
EASY AND DELICIOUS VEGAN MANICOTTI WITH SPINACH RICOTTA
From ordinaryvegan.net
Reviews 15Estimated Reading Time 3 minsServings 5-6Total Time 1 hr 25 mins
MAMA VIC'S VEGETARIAN MANICOTTI - BIGOVEN.COM
From bigoven.com
4.8/5 (6)Category Main DishCuisine ItalianTotal Time 1 hr 10 mins
VEGAN MANICOTTI - VEGAN AND OIL-FREE RECIPES - ZARDYPLANTS
From zardyplants.com
Reviews 1Category EntreeCuisine AmericanEstimated Reading Time 8 mins
- Preheat your oven to 375 F (191 C) and spread half the tomato sauce over the bottom of a tall rimmed baking pan or dish (I used a lasagna pan).
- Use a small or narrow spoon (a baby spoon or grapefruit spoon both work well) to stuff small amounts of ricotta into the shell, then use a chopstick or straw to push the cheese down the tube until the halfway point. Repeat on each side until the shell is full. Repeat with each shell and place in the pan.
- Add more (I used chunky for this) tomato sauce on top. You can either cover or don’t completely cover the noodles with sauce. They will be softer if you do this, so I recommend cooking it for maybe 5 minutes less than the recommended 30 minutes, to ensure your pasta doesn't get soggy.
- Cover (with foil or parchment) and bake for about 30 minutes. Try a small piece on the corner of one of the manicotti to test if it is soft enough. Mine were definitely ready at 30 minutes, but not soggy at all.
MEXICAN MANICOTTI - VEGETARIAN RECIPE | WHITNEYBOND.COM
From whitneybond.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 538 per serving
MAKE-AHEAD CHEESE & ROASTED VEGETABLE BAKED MANICOTTI
From ohmyveggies.com
5/5 (1)Total Time 1 hr 40 minsCategory Main CourseCalories 575 per serving
- Combine mushrooms, eggplant, zucchini, olive oil, salt and pepper in a large bowl; toss to coat. Transfer to rimmed baking sheet and roast for 30 minutes, stirring halfway through cooking time, or until vegetables are softened and just starting to brown. Set aside.
- If you're planning on eating the manicotti the same day you make it, reduce oven temperature to 350 degrees. Otherwise, turn oven off.
- Cook manicotti shells al dente, according to package instructions. Drain and run under cold water until shells are cool enough to handle.
MANICOTTI RECIPE [VEGAN ... - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine Vegan, Vegetarian, ItalianTotal Time 40 minsCategory Lunch, DinnerCalories 324 per serving
- While you pre-cook your shells, prepare the filling. In a pan heat a bit of oil, or vegetable broth, and add garlic and onions. Fry this mix for around 3 minutes, then add optional mushrooms before frying for 2 minutes longer.
- Also the last minute add optional spinach to that pan. Take it from the stove and mix everything in the pan with the vegan ricotta and half of the prepared vegan Parmesan. Reserve the rest for the topping, and season with salt and pepper.
- Set all aside, and preheat oven to 415°F. You will need a 8x11 inch casserole dish. Start with a layer of tomato sauce, so the bottom of your baking dish is covered.
- Now use the Manicotti filling and give about 3 tsp into the noodles. Place them in the oven dish, repeat that until all shells are stuffed. Give the rest of the filling on top, cover everything with the remaining marinara and the reserved vegan Parmesan.
VEGAN STUFFED MANICOTTI RECIPE - PACIFIC FOODS
From pacificfoods.com
4.2/5 (4)Category EntreesCuisine ItalianEstimated Reading Time 1 min
- Preheat oven to 350 degrees. Bring salted water to a boil and cook the pasta two-thirds of the way until very aldente. Coat lightly with oil to prevent sticking and breakage.
- In a medium saucepot, combine tomatoes, Pacific Foods Organic Creamy Tomato Basil Soup, basil, and salt & pepper and cook on low for 35 minutes, stirring to prevent the bottom from burning.
- In a large skillet saute 5 cups worth of fresh spinach until wilted. Let cool then wrap spinach into a ball in cheese cloth and squeeze all the excess water (as much as you can and chop into small pieces.
- To make the filling: combine tofu, lemon zest, lemon juice, salt, pine nuts in a food processor and pulse until the mixture looks like ricotta. Fold in the sauteed chopped spinach.
SPINACH & "RICOTTA" CANNELLONI RECIPE (VEGAN MANICOTTI ...
From elavegan.com
5/5 (5)Calories 468 per servingCategory Main Course, Pasta
- First, prepare the vegan ricotta cheese (click for the recipe and instructions) for the homemade version or use store-bought vegan ricotta or vegan cream cheese.
- Pour some tomato sauce in an 8x11 inches (20x28 cm) casserole/baking dish to avoid sticking and set aside.
- Next, heat oil in a pan/skillet and sauté onion over medium heat. After a few minutes, add garlic, and spices. Also, add finely chopped spinach and sauté for a further 2-3 minutes.
- Process the spinach mixture and vegan ricotta in a food processor (just pulse a couple of times). If you don't have a food processor or blender, simply add the vegan ricotta to the pan and stir with a wooden spoon. Turn off the heat and set aside. Preheat oven to 360 °F (ca. 180 °C).
BROCCOLI MANICOTTI WITH BURRATA RECIPE | FEASTING AT HOME
From feastingathome.com
4.5/5 (8)Calories 539 per servingCategory Vegetarian
- At the same time, in a saute pan, heat olive oil over medium-high heat and saute onion 3-4 minutes, stirring. Add garlic, lower heat to medium and saute until golden and tender, 4-5 minutes.
- Place half of the sauteed onions/garlic mixture in a blender (for the sauce) and the other half in a medium bowl (for the filling).
SIMPLE VEGAN MANICOTTI (CANNELLONI RECIPE) - THE SIMPLE ...
From simple-veganista.com
5/5 (2)Total Time 50 minsCategory EntreeCalories 369 per serving
- Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water.
EASY MEATLESS MANICOTTI RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (32)Calories 328 per servingServings 7
- Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
LOW-CARB VEGAN CANNELLONI (MANICOTTI) — VEGANGELA
From vegangela.com
Reviews 31Servings 4Cuisine ItalianCategory Main
- Puree all filling ingredients in a food processor fitted with a standard blade. Refrigerate until ready to use.
- Lightly spray a nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes.
- Preheat oven to 375 degrees. Spread about 1/2 cup marinara sauce on a 9- by-12-inch baking dish. Place 1 to 2 tablespoons filling in center of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce. Bake 45 minutes, or until eggplant is tender and heated through.
BEST EASY VEGAN MANICOTTI - VEGAN BLUEBERRY
From veganblueberry.com
Estimated Reading Time 6 mins
- Boil water and cook 12 manicotti shells according to al dente' package directions (be sure and salt the water!). Place cooked manicotti shells in a bowl/pot of cool water to keep them from sticking together (or cooking further) while you prepare the filling.
- Prepare the filling: Drain the water from your tofu block and gently squeeze to remove any excess moisture. Crumble it with your fingers or a fork. Add softened vegan cream cheese (or sub vegan mayo). Add spices, nutritional yeast, and salt and mix well.
EASY VEGAN MANICOTTI WITH TOFU RICOTTA - SIMPLY QUINOA
From simplyquinoa.com
4.7/5 (6)Calories 406 per servingCategory Entree
- Place the tofu on a paper towel-lined plate. With another paper towel or clean dish towel, press the tofu to remove some of the water.
- Crumble the tofu into a food processor and pulse together until crumbly. Add the remaining ricotta ingredients (minus the spinach) and pulse until mostly smooth. Pulse in spinach.
- Transfer the ricotta to a piping bag (or make your own with a plastic storage bag - watch the video above for instructions!), and set aside.
VEGAN CANNELLONI (MANICOTTI) - VEGANGELA
From vegangela.com
- In a nonstick skillet, sauté the onions in the oil until translucent. Stir in the spinach and turn off the heat.
- In a bowl, mix the tofu, cashews (if using), carrots, lemon juice, garlic, nutritional yeast, salt and pepper.
SENSATIONAL STUFFED MANICOTTI - JAZZY VEGETARIAN - VEGAN ...
From jazzyvegetarian.com
Estimated Reading Time 5 mins
BAKED VEGETARIAN MANICOTTI - ALLERGIC LIVING
From allergicliving.com
Estimated Reading Time 1 min
VEGETARIAN MANICOTTI – KOSHER RECIPES | OU KOSHER ...
From oukosher.org
Servings 6-8Total Time 1 hr 30 minsCategory Dairy
VEGAN MANICOTTI - HEALTHIER STEPS
From healthiersteps.com
Ratings 2Category EntréeCuisine ItalianTotal Time 1 hr 40 mins
EASY NO BOIL VEGETARIAN MANICOTTI — HONEST GRUB, HONEST FOODIE
From honestgrubhonestfoodie.com
5/5 (3)Servings 8Cuisine ItalianCategory Dinner, Lunch
WHEAT-FREE, EGG-FREE VEGETARIAN MANICOTTI - ALLERGIC LIVING
From allergicliving.com
Estimated Reading Time 1 min
VEGAN MANICOTTI FILLED WITH TOFU RICOTTA AND SERVED WITH ...
From more.ctv.ca
Cuisine ItalianCategory DinnerServings 4Total Time 1 hr 30 mins
VEGAN TOFU MANICOTTI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.9/5 (17)Total Time 50 minsCategory PastaCalories 526 per serving
VEGAN MANICOTTI CREPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
VEGETABLE MANICOTTI RECIPE WITH SHERRY CREAM SAUCE IS WHAT ...
From 30seconds.com
VEGAN MANICOTTI - LAURA'S VEGAN TABLE
From laurasvegantable.com
KIDPLEASERVEGETARIANMANICOTTI RECIPES
From tfrecipes.com
SPINACH MANICOTTI (V) – EPICURIA FOOD SHOP AND CATERING
From shop.epicuria.ca
VEGETARIAN ON 30SECONDS FOOD
From 30seconds.com
VEGAN MANICOTTI — DRAGGED THROUGH THE GARDEN
From draggedthroughthegarden.net
VEGETARIAN RECIPES | CANADIAN LIVING
From canadianliving.com
VEGAN MANICOTTI RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
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