Dans Meaty Spinach Mushroom Manicotti Recipes

MEATY SPINACH MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. , Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.

SUPER EASY SPINACH & MUSHROOM MANICOTTI(OR SHELLS)

Steps:

• 1. Start by dumping the ricotta cheese, milk, and all seasonings into a large bowl and stir.
• 2. Add the spinach and the Italian blend cheese, mix again. Cover and set in the fridge while you cook the noodles. While the noodles cook, I slice and saute the mushrooms and onion in 2 tbsp of butter and salt, pepper and garlic until very soft.
• 3. After the noodles are al dente, drain them and toss with the olive oil to prevent them sticking to each other.While the noodles cook, add the seasonings and tomatoes to the sauce and stir.
• 4. 1 at a time, rip or cut 1 side of each manicotti noodle to open it flat. Drop a large spoonful of the mix and roll it back up.
• 5. Place them into a glass baking dish(13x9) with a couple spoonfuls of sauce on the bottom. make sure the cut side of the noodle is on the bottom or they'll open.
• 6. After all have been made, put a spoonful of sauce on each roll and cover the top with the rest of the Italian blend cheese.
• 7. Bake covered on 350 degrees for 20 minutes, then remove foil and cook for another 10-20 minutes or until the pan is bubbly and the cheese starts to brown.

CHEESY SPINACH AND MUSHROOM MANICOTTI

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.

SPINACH AND MUSHROOM MANICOTTI

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.

FRESH SPINACH AND MUSHROOM MANICOTTI

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.

SPINACH & GROUND MEAT MANICOTTI

Steps:

• Brown ground meat in skillet and drain.
• Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder.
• Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam).
• Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese.
• Bake uncovered in preheated 350 oven for 30 minute or until heated through.