TWO-MUSHROOM CHEESE MANICOTTI
Steps:
- In large skillet, melt butter over medium heat. Add and cook onions, garlic, thyme, salt, pepper and hot pepper flakes for 8 minutes or until completely softened. Add button and exotic mushrooms; cook, stirring constantly for 15 minutes or until mushrooms are tender and all excess liquid has been absorbed. Stir in spinach and cook for 3 minutes or until wilted. Remove from heat; cool.
- Meanwhile, in large saucepan of boiling salted water, cook manicotti shells for 10 minutes or until tender but firm. Drain and cool under cold running water. Arrange in single layer on damp towel; cover until ready to use.
- Spoon half of tomato sauce into bottom of 13" x 9" (3 L) baking dish. Add cottage cheese, 1 cup (125 mL) of Mozzarella and egg to mushroom filling; spoon ½ cup (125 mL) into each manicotti shell. Arrange snugly in one layer on top of tomato sauce. Spoon remaining sauce over shells. Sprinkle with remaining Mozzarella and Parmesan.
- Bake in centre of preheated 400°F (200°C) oven for 30 minutes or until sauce is bubbling and cheese is melted and golden.
MANICOTTI PASTA WITH MUSHROOM, CHEESE & SPINACH | BARILLA
This stuffed manicotti pasta is filled with perfection: Ricotta, spinach and mushrooms. Savor this baked manicotti recipe soon!
Provided by Barilla
Categories Blue Box
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook pasta in boiling water for 7 minutes; drain and cool on a sheet pan. Set aside.
- In a skillet, heat olive oil with garlic, add mushrooms then season with salt and pepper. Cook until browned.
- Steam the spinach, chop well.
- Mix Ricotta cheese, mushrooms, spinach, salt, pepper and half the Parmigiano. Fill the manicotti.
- Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the manicotti, cover with the remaining pasta sauce and Parmigiano cheese.
- Bake manicotti covered in the oven for 30 minutes.
CHEESE AND MUSHROOM MANICOTTI
I love mushrooms! And if I can combine them with cheese (my other passion) and pasta than it can't get any better. You can use Asiago cheese instead of cheddar, which goes great with mushroom as well. This recipe does not require pre-cooking the pasta.
Provided by Asha1126
Categories One Dish Meal
Time 1h25m
Yield 2 manicotti shells, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside.
- Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish.
- Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
- Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
- Serve with Parmesan cheese, your favorite garlic bread and side salad.
CHEESE AND MUSHROOM MANICOTTI
Make and share this Cheese and Mushroom Manicotti recipe from Food.com.
Provided by bsneary
Categories Manicotti
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine half of the mozarella with the cheddar cheese, muschorrms, olives, onion, celery, bread crumbs, egg, parsely, and pepper.
- Mix spaghetti sauce with water. Pour half the mixture into a 9X13 inch baking dish.
- Stuff manicotti shells with cheese mixture, placing stuffed shells on the sauce.
- Pour remaining sauce over top, sprinkle on the rest of the mozarella. cover with foil and bake in 375 degree oven for 1 hour. Remove froil and bake 10 minutes longer or until pasta is tender when pierced and cheese is melted.
Nutrition Facts : Calories 740, Fat 28.7, SaturatedFat 14.2, Cholesterol 104.8, Sodium 1459, Carbohydrate 85.7, Fiber 4.3, Sugar 18, Protein 34
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
MANICOTTI WITH CHEESE
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
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
MUSHROOM MANICOTTI
Planning an elegant dinner for two? With little work, you can prepare these cheese-filled pasta shells topped with a rich, creamy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Cook and drain manicotti shells as directed on package.
- In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
- In small bowl, mix cream cheese, feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.
- Pour half of sauce unto ungreased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 625, Carbohydrate 40 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 17 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 760 mg
BEEF AND MUSHROOM MANICOTTI
This delicious beefy manicotti dish can be made ahead and reheated.
Provided by Angie McGowan
Categories Entree
Time 1h30m
Yield 7
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package, using minimum cook time. Rinse with cold water to cool; drain.
- Meanwhile, in 12-inch skillet, cook beef, 1 cup onion and the garlic over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain, if desired. Stir in basil, oregano, 1 teaspoon salt and the pepper; cook 2 minutes longer. Remove from heat; cool to room temperature.
- In 10-inch skillet, heat oil over medium heat. Cook mushrooms and 1/2 cup onion in oil, stirring occasionally, until tender. Add tomatoes and 1 teaspoon salt. Cook about 10 minutes, breaking up tomatoes, until sauce is thoroughly heated.
- In large bowl, mix beef mixture, ricotta cheese and Parmesan cheese. Spoon mixture into pasta shells. Place in baking dish. Pour sauce over stuffed shells. Sprinkle with mozzarella cheese.
- Cover; bake 30 minutes. Uncover; bake 20 to 25 minutes longer or until hot and bubbly.
Nutrition Facts : ServingSize 1 Serving
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