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.
PESTO-CHICKEN MANICOTTI
Clever steps and easy ingredients, like prepared pesto and pre-cut chicken tenders, help you make perfect stuffed pasta in less time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, mix pasta sauce, water and garlic powder. In ungreased 13x9-inch (3-quart) glass baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
- In medium bowl, sprinkle chicken tenders with Italian seasoning. Stuff chicken into uncooked manicotti shells. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely.
- Cover with foil. Bake 45 to 50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2 to 4 minutes longer or until cheese is melted. Sprinkle with tomato. Serve with pesto.
Nutrition Facts : Calories 600, Carbohydrate 35 g, Cholesterol 120 mg, Fat 4, Fiber 2 g, Protein 37 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 2 g, TransFat 1 g
EASY BAKED MANICOTTI
Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
- Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
- Bake 40 min. or until heated through.
Nutrition Facts : Calories 520, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
CREAMY PESTO MANICOTTI
My mother used to make this when I was a child and I just found the recipe while cleaning out her house to move. Wonderful to bring to company pot-lucks.
Provided by Ph0tochik
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/4 cup of the Mozzarella cheese and the next 8 ingredients (Mozzarella - garlic) in a food processor, and process until creamy.
- Prepare Manicotti according to package directions. While pasta is cooking, wash and squeeze all the water out of the spinach. When pasta is cooked, drain and set aside. Preheat oven to 350°.
- Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.
- Cover with tomato sauce and sprinkle with the grated Parmesan cheese. Cover and bake 20 minutes.
- *use shells or the long Manicotti strips.
Nutrition Facts : Calories 375.9, Fat 13.1, SaturatedFat 4.5, Cholesterol 23.6, Sodium 427.2, Carbohydrate 46.3, Fiber 2.9, Sugar 1.8, Protein 18.6
CHEESY PESTO MANICOTTI
Cheesy pesto manicotti are stuffed with three cheeses, fresh pesto, and nestled in a bed of spicy arrabbiata sauce.
Provided by Stephanie
Categories Pasta/Noodles
Time 50m
Number Of Ingredients 15
Steps:
- In a food processor add: fresh basil leaves, pine nuts, 3 garlic cloves, 1/4 cup parmesan cheese, kosher salt, and fresh ground black pepper. Pulse until ingredients are chopped.
- With the food processor on low blend, slowly pour the olive oil through the pour spout into the chopped ingredients, until fully combined. Taste and adjust seasoning if necessary. (See note #4)
- Preheat oven to 375 degrees F.
- Cook manicotti pasta al dente according to package instruction. Do not overcook or they will fall apart when stuffing. Drain and set aside (you can add a touch of olive oil if they begin to stick to each other)
- In a large bowl add: 12oz ricotta cheese, 1 cup shredded mozzarella, 1 cup grated parmesan, 1 large egg, 3/4 cup of freshly made pesto, and 1 tsp crushed red pepper flakes. Using a silicone spatula, mix all the ingredients until they are fully combined.
- In a baking dish, add 3/4 of the red sauce to the bottom of the dish and spread it out evenly, set aside. (See note #5)
- Using a gallon zip lock bag, spoon in the cheesy pesto mixture into the bag and push it all to one corner. Cut a hole in the bottom corner of the bag that will fit the inside circle of the manicotti. Grab an al dente cooked manicotti, insert the tip of the bag inside, squeeze until the manicotti is filled, then place the manicotti in the red sauce inside the baking dish. Repeat until all manicotti are filled.
- Once all the manicotti are filled, drizzle with the remaining 1/4 of the red sauce, the remaining 1/4 cup of the pesto. Top with 1/4 cup mozzarella cheese and 3 tbsp of parmesan cheese.
- Bake for 30 minutes until the cheese is melted and bubbly. If you want the cheese more browned, broil for a few seconds keeping an eye not to burn it. Carefully remove from the oven, top with fresh basil, and serve.
Nutrition Facts : Calories 599 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1637 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
PESTO CHICKEN MANICOTTI
Make and share this Pesto Chicken Manicotti recipe from Food.com.
Provided by Abbs lt3
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare manicotti as directed and squeeze water out of spinach.
- When pasta is done, drain and set aside.
- Preheat oven to 350ºF.
- Mix together ricotta, 1/2 cup parm, and egg substitute.
- Stir in remaining ingredients, except tomato sauce.
- Spoon cheese mixture into shells and lay into a pan.
- Cover with tomato sauce and sprinkle remaining 1/2 cup Parm.
- Cover and bake 20 minute.
- Remove cover and bake add. 15 minute.
Nutrition Facts : Calories 297.8, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.8, Sodium 805.9, Carbohydrate 33.6, Fiber 3.6, Sugar 5.2, Protein 20
PESTO MANICOTTI (NO TOMATOES)
I discovered this recipe recently in our local newspaper. I have nothing against tomatoes (love them actually) however I wanted to point out their absence from this recipe. PS> I added about one quarter cup of myzithra to the manicotti.
Provided by COOKGIRl
Categories Manicotti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
- Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
- Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
- Coarsely chop the spinach.
- In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
- Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
- Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
- Arrange each filled tube in a single layer in the prepared baking dish.
- When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
- Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.
Nutrition Facts : Calories 440.9, Fat 21.7, SaturatedFat 12.6, Cholesterol 141.8, Sodium 434.7, Carbohydrate 34.1, Fiber 2.3, Sugar 1.6, Protein 27.1
CREAMY CHICKEN MANICOTTI
This dish is so unique and wonderful. Everyone, including the kids ask for this over and over. Great Company dish.
Provided by Jewels1965
Categories Manicotti
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
- In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
- Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
- Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.
Nutrition Facts : Calories 797.7, Fat 60.3, SaturatedFat 34.7, Cholesterol 229.9, Sodium 1026.7, Carbohydrate 17.1, Fiber 0.6, Sugar 3.4, Protein 46.8
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