Artichoke Manicotti In Pesto Cream Recipes
CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI
This my own manicotti recipe that I thought I would share. Many people have mentioned how difficult manicotti is to make but I have a simple and fast way to make a delicious meal. Feel free to add any of your favorite ingredients in place of the spinach and artichoke hearts, such as sun-dried tomatoes or black olives. This dish is also great with chicken breasts coated with italian bread crumbs, parmesan cheese and lightly fried in olive oil.
Provided by tacomagirl23
Categories Manicotti
Time 40m
Yield 8-10 manicotti shells, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
- In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
- Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
- Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
- Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
- Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 710.2, Fat 29.7, SaturatedFat 15.3, Cholesterol 136.9, Sodium 1444.5, Carbohydrate 74.3, Fiber 5.9, Sugar 19.9, Protein 37.4
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
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
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