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 AND TOFU MANICOTTI
Treat your family with a classic Italian dinner! Enjoy this pasta made with tofu and spinach - ready in about an hour.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.
- In large bowl, combine cream cheese, basil and garlic powder; mix well. Add spinach, Parmesan cheese and tofu; mix with fork until texture resembles cottage cheese.
- Stuff tofu mixture into cooked manicotti; arrange in baking dish over sauce. Top with remaining 1 cup sauce. Cover tightly with foil.
- Bake at 350°F. for 25 to 35 minutes or until thoroughly heated. Uncover; sprinkle with mozzarella cheese. Let stand 5 minutes before serving.
Nutrition Facts : Calories 400, Carbohydrate 45 g, Cholesterol 20 mg, Fiber 5 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 1100 mg, Sugar 5 g
SPINACH TOFU MANICOTTI
Make and share this spinach tofu manicotti recipe from Food.com.
Provided by crazymom
Categories Manicotti
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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, as well.
- Boil the spinach, uncovered, until tender, about 3 to 4 minutes.
- Remove with a slotted spoon, (do not drain), 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.
- In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm.
- Drain and pat dry.
- Preheat the oven to 350 degrees F.
- Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
- In a medium mixing bowl, evenly combine the tofu, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach.
- Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste.
- Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
- Cover with the remaining sauce.
- Scatter the remaining cheese on top and dot with the butter.
- Bake for 30 minutes.
- Serve immediately.
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 MANICOTTI
Stuffed with ricotta cheese and spinach, this Italian-style entree is flavorful and filling. I particularly like this meatless dish because I don't have to cook the pasta before assembling. -Mary Steiner of West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. , Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti., Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
Nutrition Facts : Calories 345 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 782mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
TOFU AND SPINACH STUFFED MANICOTTI
Make and share this Tofu and Spinach Stuffed Manicotti recipe from Food.com.
Provided by SandyJasmine
Categories One Dish Meal
Time 35m
Yield 12 manicotti, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Boil a large pot of water and cook manicotti 6 minutes, or until slightly soft. Drain and set aside.
- Crumble the tofu while pasta is cooking. Add remaining ingredients to tofu, except for the pasta sauce and the cheese. Stir until blended.
- Stuff each pasta shell with the tofu mixture.
- Pour half the pasta sauce into a 13" x 9" pan.
- Fill manicotti with the filling using a small spoon, or a pastry tube.
- Put the rest of the sauce on top of the manicotti.
- Cover with foil, and bake for 20 minutes.
- * You can skip the egg and the cheese if you are making this vegan. I think it will still taste great.
Nutrition Facts : Calories 611.6, Fat 18.4, SaturatedFat 7.1, Cholesterol 68.8, Sodium 1444, Carbohydrate 80.2, Fiber 5.1, Sugar 16.1, Protein 32.1
TOFU AND SPINACH MANICOTTI
Steps:
- Combine spaghetti sauce w wine and water. Mix tofu and spinach well. Stuff manicotti w this mixture. Spread 1-3/4 c sauce in 9x13-inch pan. Set manicotti in sauce; cover w remaining sauce. Bake, covered, in a 375-degree over until pasta is tender when pierced about 50 min. Sprinkle w cheese.
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