Broccoli And Cheese Manicotti Recipe 475

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BROCCOLI AND CHEESE MANICOTTI



Broccoli and Cheese Manicotti image

Categories     broccoli     cheese     manicotti     fast

Time 1h15m

Yield 6

Number Of Ingredients 12

1 package medium-size mushrooms
2 small tomatoes
1 medium onion
salad oil
2 package frozen chopped broccoli
1 container part-skim ricotta cheese
3/4 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1/4 tsp. ground black pepper
salt
12 manicotti shells
1 jar marinara or spaghetti sauce

Steps:

  • Thinly slice mushrooms and tomatoes. Chop onion.
  • In 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook onion until tender and lightly browned. Remove onion to large bowl; stir in 1 1/2 packages broccoli with ricotta cheese, mozzarella cheese, Parmesan cheese, ground black pepper, and 1 1/4 teaspoons salt; set aside.
  • Prepare manicotti shells as label directs, using 1 teaspoon salt in water; drain. Rinse cooked manicotti shells immediately with running warm water to stop the cooking; drain again.
  • Meanwhile, preheat oven to 375 degrees F. In same skillet over high heat, in 1 more tablespoon hot salad oil, cook mushrooms until tender; stir in marinara sauce, remaining chopped broccoli, and 3/4 cup water; heat through.
  • Using large decorating bag without tube, or using spoon, fill manicotti shells with ricotta mixture. Reserve 1 cup tomato sauce. Spoon remaining tomato sauce into 13" by 9" glass baking dish. Arrange filled manicotti shells in sauce in 1 layer. Tuck tomato slices among manicotti. Spoon reserved tomato sauce over manicotti.
  • Cover dish with foil and bake 25 to 30 minutes until mixture is hot and bubbly. Let stand 10 minutes for easier serving.

Nutrition Facts : Calories 435 calories

BROCCOLI AND CHEESE MANICOTTI RECIPE - (4.7/5)



Broccoli and Cheese Manicotti Recipe - (4.7/5) image

Provided by RSDK

Number Of Ingredients 9

8 ounces manicotti shells
1 (32-ounce) container ricotta cheese
1 1/2 cups (6 ounces) shredded mozzarella chesse, divided
1/4 cup grated Parmesan cheese
1 egg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped broccoli, thawed and well drained
2 cups spaghetti sauce

Steps:

  • 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Cook manicotti shells according to package directions; drain, rinse, and drain again. 3. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, egg, salt, and pepper. Add broccoli; mix well. 4. Fill each manicotti shell with about 1/3 cup cheese mixture (see Notes) and place in prepared baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese. 5. Bake 35 to 40 minutes, or until hot and bubbling.

SAUSAGE BROCCOLI MANICOTTI



Sausage Broccoli Manicotti image

Even kids will gobble up their broccoli when it's served this way. "I dress up spaghetti sauce with Italian sausage and garlic, then drizzle it over shells stuffed with broccoli and cheese," shares Jason Jost of Manitowoc, Wisconsin. "My wife and daughter love it!"

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

1 package (8 ounces) manicotti shells
2 cups 4% cottage cheese
3 cups frozen chopped broccoli, thawed and well drained
1-1/2 cups shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 large egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1 pound bulk Italian sausage
4 cups meatless spaghetti sauce
2 garlic cloves, minced

Steps:

  • Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder; set aside. , In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. , Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 18g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 1244mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 4g fiber), Protein 27g protein.

MANICOTTI WITH CHEESE



Manicotti with Cheese image

A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!

Provided by Mary

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
3 ½ (32 ounce) jars spaghetti sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
  • In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g

BROCCOLI, HAM AND CHEESE MANICOTTI



Broccoli, Ham and Cheese Manicotti image

What an interesting change from tradtional manicotti! You'll love the creamy texture of the cheese sauce! Note: if you slightly undercook the manicotti they will be easier to stuff.

Provided by Pamela

Categories     One Dish Meal

Time 1h15m

Yield 10 manicotti

Number Of Ingredients 12

1 medium onion, chopped
2 cups finely dicd ham
2 cups finely chopped broccoli (including stems)
1 cup grated cheddar cheese
2 tablespoons mayonnaise
salt and pepper (optional)
garlic (optional)
1 cup grated swiss cheese
10 cooked manicotti
1/4 cup butter
1/4 cup flour
2 cups milk

Steps:

  • Saute onions until tender.
  • Add ham, broccoli, cheddar cheese, and mayo, (I usually add a pinch of salt and pepper and a dash of garlic to taste too) When cheese is melted, remove from heat and cool slightly.
  • Stuff manicotti with ham mixture, dividing between shells evenly, and place in a greased 9x13 inch pan.
  • Melt butter in saucepan.
  • Add flour and cook 1 minute.
  • Add milk and cook, stirring constantly until thickened.
  • Remove from heat and add swiss cheese, stirring until smooth.
  • Pour sauce over manicotti.
  • Bake at 375 degrees for 30 minutes or until sauce bubbles.
  • Perfect supper with a crisp salad and garlic bread!

Nutrition Facts : Calories 233.3, Fat 15.8, SaturatedFat 9, Cholesterol 56.2, Sodium 599.3, Carbohydrate 8.4, Fiber 0.7, Sugar 1.2, Protein 14.6

THREE-CHEESE BROCCOLI MANICOTTI



Three-Cheese Broccoli Manicotti image

This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.

Provided by Chef John

Categories     Manicotti

Time 1h40m

Yield 6

Number Of Ingredients 15

2 large heads broccoli
1 (8 ounce) package manicotti shells
2 cloves garlic, crushed
1 cup ricotta cheese
4 ounces grated provolone cheese
1 ½ cups grated Parmigiano-Reggiano cheese, divided, or more to taste
2 large eggs, beaten
2 teaspoons kosher salt, or to taste
1 pinch cayenne pepper, or to taste
1 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
3 ½ cups prepared marinara sauce
2 ½ cups water
6 ounces cooked, crumbled, hot Italian sausage
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

  • Bring a pot of generously salted water to a boil.
  • Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
  • Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
  • Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
  • Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
  • Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
  • Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring tomato sauce and water to a simmer over medium-high heat.
  • Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
  • Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
  • Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
  • Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
  • Garnish with parsley and let sit for 10 minutes.
  • Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg

SAUSAGE AND BROCCOLI MANICOTTI



Sausage and Broccoli Manicotti image

You can sub cottage cheese for the ricotta if desired, also the shells can be cooked and stuffed then refrigerated until ready to bake later in the day, and you can use fresh broccoli in place of the frozen. This is a great manicotti dish!

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package manicotti
2 cups ricotta cheese (can use cottage cheese)
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
2 cups mozzarella cheese, shredded and divided
3/4 cup grated parmesan cheese
1 egg
2 -3 teaspoons fresh minced parsley
1/2 teaspoon onion powder
salt and black pepper
1 lb bulk Italian sausage, casings removed
4 -5 cups pasta sauce
2 -3 minced garlic cloves (optional)

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Cook the manicotti shells until firm-tender (careful not to overcook, leave fairly firm) drain.
  • In a large bowl, combine the ricotta or cottage cheese (if using) broccoli, 1 cup of mozza cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, salt, pepper and garlic powder; mix well to combine and set aside.
  • In a skillet cook the crumbled sausage meat over medium heat until no longer pink; drain fat.
  • Add in the pasta sauce and minced garlic (if using), cook over medium heat for about 5-8 minutes.
  • Spread about 1-1/2 cups of the pasta/sausage mixture in the bottom of prepared baking dish.
  • Stuff the manicotti shells with the broccoli mixture (careful not to overstuff as the shells will tear).
  • Arrange the stuffed shells over the sauce.
  • Top with remaining sauce.
  • Then sprinkle with remaining Parmesan cheese, then top with remaining mozza cheese.
  • Set oven to 350 degrees.
  • Bake the shells for about 40-50 minutes, or until heated through.
  • Delicious!

Nutrition Facts : Calories 860.1, Fat 51.8, SaturatedFat 23.3, Cholesterol 175.1, Sodium 1874.2, Carbohydrate 54, Fiber 3.3, Sugar 16.9, Protein 43.7

CHICKEN BROCCOLI MANICOTTI



Chicken Broccoli Manicotti image

Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 18

12 uncooked manicotti shells
1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup half-and-half cream
1 cup chicken broth
1-1/2 cups shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
FILLING:
2 large eggs, lightly beaten
3/4 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
4 cups cubed cooked chicken breasts
6 cups frozen chopped broccoli, thawed

Steps:

  • Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted., In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture. , Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.

Nutrition Facts : Calories 558 calories, Fat 25g fat (14g saturated fat), Cholesterol 206mg cholesterol, Sodium 762mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 46g protein.

THREE-CHEESE MANICOTTI



Three-Cheese Manicotti image

Provided by Connie Barbara Schaeffer

Categories     Cheese     Tomato     Bake     Vegetarian     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 14

Crepes
1 to 1 1/4 cups water
1 cup all purpose flour
2 eggs
1/8 teaspoon salt
Vegetable oil
Filling
1 pound ricotta cheese
1 cup grated mozzarella
1/2 cup grated Romano
1 egg
2 tablespoons chopped fresh parsley
Salt and pepper
1 1/2 cups prepared spaghetti sauce

Steps:

  • For crepes:
  • Whisk 1 cup water, flour, eggs and salt in medium bowl until well blended (batter should be thin). Add additional water if necessary. Heat heavy small skillet over low heat. Brush pan lightly with oil. Stir batter and ladle 3 to 4 tablespoons into corner of pan, tilting so batter just coats bottom. Cook crepe until bottom is set (do not brown), about 1 minute. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 minutes. Repeat with remaining batter, stirring occasionally and brushing pan with oil as necessary. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
  • For filling:
  • Mix ricotta, 1/2 cup mozzarella, Romano, egg and parsley in bowl. Season mixture to taste with salt and pepper.
  • Pour 3/4 cup spaghetti sauce into large baking pan. Spoon 3 tablespoons filling down center of crepe. Fold both sides of crepe over filling. Arrange seam side down in baking pan. Repeat with remaining filling and enough crepes to finish. Pour remaining 3/4 cup sauce over. Sprinkle with remaining 1/2 cup mozzarella. (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 350°F. Bake until heated through, about 30 minutes.

MANICOTTI WITH CHEESE FILLING AND BOLOGNESE SAUCE



Manicotti With Cheese Filling and Bolognese Sauce image

Provided by Craig Claiborne

Categories     quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 4

Package of 8 manicotti shells
3 cups ricotta cheese stuffing (see recipe)
2 1/2 cups Bolognese sauce (see recipe)
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Drop manicotti into boiling water as indicated on package. Cook 10 minutes or until the desired degree of doneness. Do not overcook. Drain.
  • Stuff each manicotti with an equal portion of cheese stuffing, most easily done by using pastry bag outfitted with large round tube (No. 8). Fill them neatly without overflowing.
  • Select rectangular baking dish large enough to hold stuffed manicotti neatly and compactly in one layer. Add one cup of sauce and smooth over bottom. Arrange stuffed manicotti on top. Spoon remaining sauce evenly over manicotti. Sprinkle with Parmesan cheese and bake 15 to 20 minutes.

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From keviniscooking.com


MILLION DOLLAR MANICOTTI RECIPE - DINNER, THEN DESSERT
2021-06-23 Put mixture into a large ziplock back and cut a 1 inch long opening into the bottom corner. Pipe filling into manicotti shells. Add 1 cup marinara to the bottom of a 9x13 baking dish. Add the stuffed shells and top with the remaining sauce. Add ground beef to a large skillet on medium heat. Season with salt and pepper.
From dinnerthendessert.com


FOUR CHEESE SPINACH MANICOTTI - BUNS IN MY OVEN
2019-04-08 Bring a large pot of salted water to a boil. Add in the manicotti and cook for 7 minutes. Drain. Set aside the pasta to cool and begin making the filling. In a large bowl, mix together the Ricotta cheese, 3 ounces of Mozzarella, 3 ounces of Parmesan, cream cheese, Italian seasoning, and basil. Heat the olive oil in a small skillet over medium heat.
From bunsinmyoven.com


BROCCOLI, HAM AND CHEESE MANICOTTI RECIPE - FOOD.COM
You'll love the creamy texture of the cheese sauce! Note: if you slightly undercook the manicott ... Recipes ; One Dish Meal ; Broccoli, Ham and Cheese Manicotti. 10. Recipe by Pamela. 10 . People talking . Join In Now Join the ... Save Recipe . What an interesting change from tradtional manicotti! You'll love the creamy texture of the cheese ...
From hartstr.japhar.com


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