Ricotta Stuffed Manicotti Recipes

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MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

  • Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  • Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  • Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 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

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

RICOTTA CHEESE STUFFING FOR JUMBO SHELLS AND MANICOTTI



Ricotta Cheese Stuffing for Jumbo Shells and Manicotti image

Provided by Craig Claiborne

Categories     dinner, easy, quick

Time 5m

Yield About 3 cups

Number Of Ingredients 7

2 cups (1 pound) ricotta cheese
1/2 cup finely diced Mozzarella cheese
Pinch of freshly grated nutmeg
1/4 cup finely chopped prosciutto
1 egg, lightly beaten
2 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese

Steps:

  • Combine all of the ingredients in a mixing bowl and use to stuff pasta.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 363 milligrams, Sugar 0 grams, TransFat 0 grams

RICOTTA STUFFED MANICOTTI



RICOTTA STUFFED MANICOTTI image

Categories     Cheese     Pasta     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Dinner

Yield 8

Number Of Ingredients 18

For the stuffing:
2 cups of ricotta cheese
3/4 cup of shredded mozarella
1/2 cup grated Parmesan cheese plus extra 1/3 cup
Salt
Pepper
1 tsp lemon zest
1 tsp of dried parsley
2 eggs beaten
1 box of manicotti
For the sauce:
15 large tomatoes
1/2 cup of fresh basil
Salt
Pepper
1 tbsp of paprika
1 tbsp of garlic powder
1 tbsp of olive oil

Steps:

  • In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. About 5 minutes before the end of cooking time, add the chopped fresh basil and mix very well. Prepare the manicotti according to the package direction. In a large bowl, mix the ricotta, mozarella, parmesan, salt, pepper, eggs and parsley. Stuff the manicotti. Pour half of the tomato sauce in a large pan. Arrange the shells over the sauce and cover with the rest of the tomato sauce. Sprinkle some extra parmesan and bake for 40 minutes on 350.

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 12

4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley

Steps:

  • Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

EASY, STUFFED MANICOTTI



Easy, Stuffed Manicotti image

This is so simple and easy. You do NOT have to boil the shells or cook the meat ahead of time(you dont pre-cook your meat for meat loaf, do ya?) It all cooks perfectly together in the oven.

Provided by wynde

Categories     Manicotti

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (16 ounce) box manicotti
1 lb ground beef (uncooked)
1 lb sausage (uncooked)
1 small onion, diced
1 large egg, beaten
1 1/2 tablespoons oregano
1/2 teaspoon garlic powder
16 ounces ricotta cheese
1/2 cup parmesan cheese
16 ounces mozzarella cheese
16 ounces spaghetti sauce

Steps:

  • Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
  • Combine first 8 ingredients together in a bowl.
  • Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
  • Place shells in pan and pour remaining sauce of shells.
  • Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
  • Remove and enjoy.
  • Goes wonderfully with a tossed salad and garlic bread.

Nutrition Facts : Calories 1164, Fat 66.5, SaturatedFat 30.5, Cholesterol 237.7, Sodium 1806.9, Carbohydrate 73.6, Fiber 3, Sugar 10.2, Protein 64.7

CHEESE STUFFED MANICOTTI



Cheese Stuffed Manicotti image

This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven.

Provided by karilfoster

Categories     One Dish Meal

Time 55m

Yield 7 serving(s)

Number Of Ingredients 10

14 pieces ronzoni manicotti, uncooked
3 1/2 cups two 15 oz. containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
25 ounces spaghetti sauce

Steps:

  • Heat oven to 350°F
  • Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
  • Add pasta and stir; return to rapid boil.
  • Cook uncovered, stirring occasionally, for 4 to 6 minutes.
  • Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
  • In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
  • Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
  • Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
  • Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
  • Cover with foil; bake 35 minutes or until hot and bubbly.
  • Remove from the oven and serve.

STUFFED MANICOTTI



Stuffed Manicotti image

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by ThatJodiGirl

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

Steps:

  • Par-boil manicotti noodles, drain.
  • Place in a bowl of cold water to prevent sticking.
  • Preheat oven to 350°F.
  • Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
  • Drain shells, pat dry with paper towels.
  • Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
  • Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
  • Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
  • Bake covered loosely with foil for 40 minutes.

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