EASY STUFFED MANICOTTI
This easy Manicotti recipe is stuffed with cheese and Italian herbs, covered in Marinara sauce and baked to perfection!
Provided by Ashley Fehr
Categories Dinner
Time 43m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
- Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
- In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
- Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
- Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
- Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
- Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
- Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.
Nutrition Facts : ServingSize 2 manicotti, Calories 451 kcal, Carbohydrate 33 g, Protein 27 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 1395 mg, Fiber 3 g, Sugar 6 g
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
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.
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
SPINACH-STUFFED MANICOTTI WITH VODKA BLUSH SAUCE
Special enough for guests yet easy enough for weeknight dinners, this meatless manicotti entrée is a delight to serve!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
- Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
- In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
- Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 420, Carbohydrate 48 g, Cholesterol 35 mg, Fat 2, Fiber 6 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 0 g
SPINACH AND PORCINI STUFFED MANICOTTI
Steps:
- Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
- In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
- Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.
- Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
- Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
- Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.
SPINACH MANICOTTI
Surprise! Less than 10 ingredients and just 15 minutes prep is all you need to whip up this Italian pasta dish. Follow the do-ahead tip and you'll have a doable weeknight dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 7
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
- In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
- In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
- Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 4 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving (2 Manicotti), Sodium 770 mg, Sugar 6 g, TransFat 0 g
MANICOTTI WITH VODKA SAUCE
This is the best Vodka Sauce I personally have ever tasted! It's spicy, creamy, lil bit chunky, just perfect...I must say without tooting my own horn. I make the Vodka sauce first and let cool and reheat SLOWLY back up to temp just before I pull the Manicotti out of the oven to cool. *Dis is yummy really really yummy **MAKE BUTTER WITH YOUR LEFT OVER HEAVY CREAM*. I use the butter for Garlic bread! - in a plastic jar, violently shake Heavy Cream for 10-15 mins. - check every few mins and remove the buttermilk as it separates. I suggested a plastic container because I smack it against my legs! Make this part a real workout -- because you are getting ready to eat butter, and cheese, and pasta, and bread, and more cheese, and you are gonna love it! and I when I refer to my food as a puppy I do not mean a real puppy-- I am a vegetarian! *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
Provided by Maris77
Categories Manicotti
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- VODKA SAUCE.
- Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
- Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
- Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
- RICOTTA MIXTURE.
- In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
- MANICOTTI TIME.
- Boil Manicotti for 9 mins, and rinse with cool-ish water.
- Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
- *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
- **Plate the Manicotti and spoon on the Vodka sauce!**.
Nutrition Facts : Calories 1238.1, Fat 71.9, SaturatedFat 37.4, Cholesterol 252.9, Sodium 1614.7, Carbohydrate 77.9, Fiber 6.4, Sugar 19.2, Protein 57.1
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