Vegetarian Manicotti Food

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SPINACH RICOTTA STUFFED MANICOTTI



Spinach Ricotta Stuffed Manicotti image

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

Categories     Dinner     Lunch

Time 1h40m

Number Of Ingredients 13

15 ounce ricotta cheese ((1 container))
10 ounce frozen spinach (chopped, thawed and squeezed dried (1 10 oz package))
1 medium onion (chopped)
1 large egg
2 cloves garlic (minced)
1 teaspoon Italian seasoning
⅛ teaspoon nutmeg (freshly grated)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 cups mozzarella cheese (shredded, divided)
1 cup Parmesan cheese (grated, divided)
8 ounce manicotti shells (uncooked)
4 cups marinara sauce

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



Spinach Cheese Manicotti image

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

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

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



Manicotti image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1 pound fresh spinach, tough stems removed, or a 10-ounce package frozen spinach, thawed
Kosher salt and freshly ground black pepper
12 manicotti shells
3 cups Marinara Sauce, recipe follows
2 large eggs
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
Pinch of freshly grated nutmeg
2 teaspoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes with their juices (3 1/2 cups), roughly chopped
1 sprig fresh thyme
1 sprig fresh basil
Kosher salt and freshly ground black pepper

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



Vegetable-Stuffed Manicotti image

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

8 uncooked manicotti
1 cup julienne-cut (2x1/4x1/4-inch) zucchini
1 cup Frozen Broccoli Cuts, thawed, large pieces cut up
1 (4.5-oz.) jar sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped red or green bell pepper
1/2 teaspoon dried basil leaves
1 1/2 cups spaghetti sauce
3 oz. (3/4 cup) shredded mozzarella cheese

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



Vegetable Manicotti image

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

12 uncooked manicotti pasta shells
1 container (15 oz) ricotta cheese
1 small zucchini, coarsely shredded (1 cup)
1 cup coarsely shredded carrots (1 1/2 medium)
1/2 cup shredded mozzarella cheese (2 oz)
2 tablespoons chopped fresh parsley
2 teaspoons sugar
1 egg white, slightly beaten
1 jar (26 to 30 oz) tomato pasta sauce
2 tablespoons grated Parmesan cheese

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



Manicotti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
16 manicotti shells
One 32-ounce can San Marzano tomatoes
3 to 4 cloves garlic, grated
1 small onion, grated
1/2 teaspoon sugar
A few leaves fresh basil, torn
A few sprigs fresh parsley, leaves only
A few sprigs fresh thyme, finely chopped
Kosher salt and ground black pepper
Kosher salt and ground black pepper
About 2 tablespoons EVOO
2 cups passata or tomato sauce
One 10-ounce package organic chopped frozen spinach, wrung dry in a kitchen towel
4 cups ricotta
1 1/2 cup grated Parmigiano-Reggiano
Kosher salt and ground black pepper
Kosher salt and ground black pepper
Freshly grated nutmeg
2 eggs, lightly beaten
2 cups shredded mozzarella

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



Manicotti image

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

For sauce
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1/4 cup chopped fresh basil
For crêpes
3 large eggs
1 1/2 cups water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon unsalted butter, melted
For filling
2 lb fresh ricotta (3 cups)
2 large eggs
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh mozzarella
Special Equipment
2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square

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



Kid Pleaser Vegetarian Manicotti image

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

4 cups spinach
1/4 cup schredded parmesan cheese
1 cup low-fat ricotta cheese
1/2 cup vegan sour cream
1/2 cup shredded mozzarella cheese
4 garlic cloves
2 cups spaghetti sauce, divided
12 manicotti

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



Vegan Manicotti image

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

14 ounces firm tofu
10 ounces frozen spinach
1 tablespoon garlic powder
1/4 cup nutritional yeast flakes
1 teaspoon black pepper
1 teaspoon oregano
1 tablespoon olive oil
8 manicotti
16 ounces tomato sauce

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)



Manicotti (Three Cheese, No-Boil Pasta Recipe) image

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

8 oz (a packed cup) steamed escarole, endive (just use the green, outer leaves) or spinach, squeezed dry and chopped (measure after cooked)
2 1/2 cups (20 oz) good quality ricotta, drained
2 eggs
2 to 3 Tbsp grated Parmesan or Pecorino Romano cheese
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup (5 ounces) shredded mozzarella
(20-24 count) manicotti/cannelloni pasta tubes (preferably made in Italy, hint: buy cannelloni)
pasta sauce (make this recipe)
boiling water

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



Suz's Vegetable Manicotti image

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

6 manicotti shells
2 red bell pepper, cut into 1 inch pieces
2 large portobello mushrooms
1 (32 ounce) container part-skim ricotta cheese
2 cups shredded mozzarella cheese
1 egg
salt and pepper to taste
½ teaspoon Italian seasoning
½ teaspoon garlic powder
2 cups spaghetti sauce

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



Southwestern Style Manicotti - Vegetarian image

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

3/4 cup dried lentils
3/4 cup dried black beans
1 tomatoes, finely diced
1/2 cup onion, finely diced
3 tablespoons salsa, hot
1 tablespoon cumin
salt and pepper
1 (8 ounce) package manicotti
2 (14 1/2 ounce) cans diced tomatoes
2 tablespoons cilantro, chopped

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



Vegetarian Manicotti image

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

8 manicotti, cooked, drained
1 (15 ounce) package fat-free ricotta cheese
1 cup grated parmesan cheese
2 eggs
1/2 cup parsley, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon olive oil
2 (15 ounce) cans diced tomatoes
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

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)



Kittencal's Spinach & Four-Cheese Manicotti (Vegetarian) image

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

3 tablespoons oil
1/4 cup onion, finely chopped (optional)
2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese (can use more)
1 teaspoon italian seasoning
salt (to taste I use seasoned salt)
1/2-1 teaspoon fresh ground black pepper (or to taste)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
8 manicotti, cooked and drained (you might use more shells so I would cook 10)
4 -6 cups marinara sauce (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1/4 cup parmesan cheese (or to taste)
mozzarella cheese, for topping (any amount desired)

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



No Boil Baked Manicotti Recipe image

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

24 oz. (3 cups) spaghetti sauce
1 cup water
8 oz. uncooked manicotti noodles
2 cups chopped fresh spinach
16 oz. whole milk ricotta cheese
12 oz. shredded mozzarella
5 oz. shredded Parmesan cheese
1 egg
3 tablespoons basil pesto
1.5 teaspoons dried oregano
1/2 teaspoon garlic powder
Kosher salt
fresh cracked pepper

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



Cheesy Vegetable Manicotti image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small zucchini, finely diced
1 small yellow squash, finely diced
Salt and freshly ground black pepper
One 15-ounce container whole-milk ricotta
1/2 cup finely grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley leaves
1 large egg, beaten
One 28-ounces can whole peeled San Marzano tomatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
Neutral oil or nonstick cooking spray, for the baking dish
12 manicotti shells, cooked according to package instructions and drained
1 1/2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese

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.

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