Cheesy Spinach Manicotti Recipes

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SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
4 ounces cream cheese, softened
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 manicotti shells, cooked and drained
1 jar (26 ounces) spaghetti sauce

Steps:

  • In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 682 calories, Fat 38g fat (19g saturated fat), Cholesterol 101mg cholesterol, Sodium 1418mg sodium, Carbohydrate 56g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.

CHEESE SPINACH MANICOTTI



Cheese Spinach Manicotti image

No one will even miss the meat in this hearty, delicious meal. Cream cheese and cottage cheese beef up the filling and give this lasagna-like dish a creamy base. -Julie Lower, Katy, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 7 servings.

Number Of Ingredients 19

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 cans (8 ounces each) no-salt-added tomato sauce
2 cans (6 ounces each) tomato paste
1-1/2 cups water
1/2 cup dry red wine or vegetable broth
2 tablespoons Italian seasoning
2 teaspoons sugar
2 teaspoons dried oregano
FILLING:
1 package (8 ounces) fat-free cream cheese
1-1/4 cups 2% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
2 large eggs, lightly beaten
1/2 teaspoon salt
1 package (8 ounces) manicotti shells
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally., Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt., Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top., Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 389 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 722mg sodium, Carbohydrate 50g carbohydrate (15g sugars, Fiber 5g fiber), Protein 25g protein.

SPINACH MANICOTTI



Spinach Manicotti image

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

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ pasta sauce (any flavor)

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

SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY



Spinach And Cheese Manicotti Recipe by Tasty image

Here's what you need: manicotti shells, shredded italian cheese blend, ricotta cheese, frozen cut spinach, cream cheese, grated parmesan cheese, himalayan sea salt, pepper, dry parsley flakes, dry oregano, dry basil, garlic powder, onion powder, marinara sauce, fresh thyme

Provided by Sarah LaDue

Yield 6 servings

Number Of Ingredients 15

1 box manicotti shells, follow box directions to prepare
12 cups shredded italian cheese blend
11 containers ricotta cheese, 15 oz (425 G)
1 bag frozen cut spinach
4 oz cream cheese, softened to room temperature
½ cup grated parmesan cheese, (reserve ¼ cup for serving)
½ teaspoon himalayan sea salt
¼ teaspoon pepper
1 tablespoon dry parsley flakes
¾ tablespoon dry oregano
½ tablespoon dry basil
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ jars marinara sauce, (can serve with extra) 24 oz (680 G)
¼ teaspoon fresh thyme

Steps:

  • Preheat the oven to 375°F.
  • Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
  • Stir together all the spinach blend ingredients in a separate bowl and set aside.
  • In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
  • Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
  • Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
  • Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
  • Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
  • Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
  • Bake uncovered for 5 minutes or until the cheese is melted.
  • Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 1099 calories, Carbohydrate 18 grams, Fat 87 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams

EASY CHEESY MANICOTTI



Easy Cheesy Manicotti image

Cut prep time by stuffing uncooked manicotti shells with a comforting cheese and spinach filling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 7

Number Of Ingredients 9

1 jar (26 oz) chunky-style tomato pasta sauce
2 boxes (9 oz each) frozen spinach, thawed, well drained
1 container (12 oz) small curd creamed cottage cheese (1 1/2 cups)
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
1 package (8 oz) manicotti shells (14 shells)
1/4 cup water
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
  • Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
  • In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 30 mg, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 13 g, TransFat 0 g

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

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

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

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

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 WITH LEMON



Spinach Manicotti with Lemon image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups ricotta
Kosher salt and freshly cracked black pepper
12 dried lasagna sheets or 12 fresh pasta sheets
4 tablespoons extra-virgin olive oil
One 5-ounce package baby spinach
1 cup heavy cream
1 large clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup finely grated Pecorino-Romano, plus more for serving
1 large egg, lightly beaten
Grated zest (with some pith) of 1 large lemon plus juice of 1/2 lemon
Leaves from 8 sprigs fresh tarragon, coarsely chopped
1/2 teaspoon ground allspice

Steps:

  • Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
  • Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
  • Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
  • In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
  • Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
  • In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
  • Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
  • Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.

CHEESY SPINACH AND MUSHROOM MANICOTTI



Cheesy Spinach and Mushroom Manicotti image

Make and share this Cheesy Spinach and Mushroom Manicotti recipe from Food.com.

Provided by 2Bleu

Categories     Manicotti

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces mushrooms, sliced
2 garlic cloves, minced
10 ounces spinach, thawed and well drained (frozen chopped)
15 ounces part-skim ricotta cheese
6 ounces part-skim mozzarella cheese, shredded
6 ounces provolone cheese, cut into very small pieces (shredded)
3 ounces reduced-fat cream cheese
1/2 cup parmesan cheese, shredded (divided)
1 egg
8 ounces manicotti, cooked al dente' and drained (14 count)
16 ounces spaghetti sauce (with meat)

Steps:

  • Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside.
  • Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
  • In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs.
  • Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan.
  • Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.

Nutrition Facts : Calories 549.3, Fat 25.4, SaturatedFat 14.9, Cholesterol 107.9, Sodium 934.2, Carbohydrate 44.1, Fiber 3.7, Sugar 7.2, Protein 36.4

CHEESY BEEF AND SPINACH MANICOTTI



Cheesy Beef and Spinach Manicotti image

The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308.

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h40m

Yield 14 serving(s)

Number Of Ingredients 14

14 manicotti, cooked (boil only to al dente, try to undercook slightly)
3 1/2 cups prepared marinara sauce, divided (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1 1/2 cups shredded mozzarella cheese, divided (can use more)
2/3 cup grated parmesan cheese, divided
3/4 lb lean ground beef (or use half ground beef and bulk italian sausage meat)
1 medium onion, finely chopped
2 -3 tablespoons fresh minced garlic (about 6 large cloves, minced)
1 (10 ounce) package frozen spinach (cooked according to package directions then hand-squeezed dry)
3/4 cup grated parmesan cheese
8 ounces ricotta cheese
1 cup shredded mozzarella cheese
2 large eggs, beaten (or use 3 small eggs)
1 -2 teaspoon seasoning salt
1 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Grease two 9-inch baking pans.
  • In a large skillet over medium-high heat stirring with wooden spoon cook the ground beef or bulk sausage meat with the onion until browned breaking up the meat while cooking (about 10-12 minutes the meat should be lightly browned) drain fat.
  • Add in garlic and cook, stirring for 2 minutes.
  • Transfer to a bowl then mix in the drained spinach, Parmesan cheese and ricotta cheese; set aside to cool (about 10-15 minutes).
  • When the ground beef is cool add in mozzarella cheese, eggs, seasoned salt and black pepper mix well to combine, at this point you may season with more salt and pepper if desired and if you want more garlic flavor add in some garlic powder to the mixture.
  • Spread about 1/4 to 1/3 cup marinara sauce onto the bottom of each baking pan.
  • Carefully stuff each noodle with the beef mixture then place in one layer in the baking dish (you should have 7 in each dish).
  • FOR ONE PAN; drizzle about 1-1/2 cups (or more) marinara sauce over shells, sprinkle about 3/4 cup or more of mozzarella cheese over sauce, then sprinkle with 1/3 cup Parmesan cheese on top; repeat with remaining pan.
  • Preheat oven to 350 degrees F (oven rack to to lowest position).
  • Cover each pan with foil and bake 25 minutes, uncover and continue baking for another 8 minutes (allow to sit for about 15 minutes before serving).

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From cdkitchen.com


EASY VEGETARIAN SPINACH AND CHEESE MANICOTTI RECIPE
2021-10-27 Set aside. Add chopped spinach, ricotta, half the mozzarella cheese, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper to a large bowl. Mix until well combined. Spread half the tomato sauce in an even layer in the bottom of a 9x13 inch baking dish or this large saute pan.
From midwestfoodieblog.com


HOW TO MAKE BAKED SPINACH CHEESE STUFFED MANICOTTI
When you're craving cheesy baked Italian comfort food, this spinach stuffed manicotti is an easy, delicious recipe for the whole family. garlicandzest.com. Learn more. Just boil the manicotti until it's not quite al dente (usually 2-3 minutes less time than the package suggests. Let the cooked pasta cool on a sheet pan. garlicandzest.com. Learn more. Use ricotta cheese, …
From garlicandzest.com


SPINACH & CHEESE MANICOTTI RECIPE | BIG Y
5. In a large bowl, combine ricotta, spinach, eggs, Parmigiano-Reggiano cheese, herbs, garlic and salt and pepper to taste; mix well. 6. Place some of the mixture into a resealable plastic bag; snipe off one corner. Fill manicotti shells with mixture, refilling the bag as needed. Place shells on top of sauce in baking dish*. Top with remaining ...
From bigy.com


CHEESY MUSHROOM SPINACH MANICOTTI - THE GLOBAL VEGETARIAN
2021-03-01 Preheat oven to 350F. Add about 1/2-3/4 cup of water to the pizza/marinara sauce. In a baking dish spread some of the sauce on the base of the baking dish just enough to cover the base. Fill manicotti tubes with the cheesy mixture using a piping bag and layer over the sauce on the baking dish.
From theglobalvegetarian.com


EASY CHEESY MANICOTTI RECIPE - DINNER, THEN DESSERT
2022-03-02 Instructions. Preheat oven to 350 degrees. Add parsley, garlic, salt, pepper, and Italian seasoning to a large bowl. Fold in the ricotta and Parmesan cheese. Put mixture into a large ziplock back and cut a 1" long opening into the …
From dinnerthendessert.com


HOMEMADE MANICOTTI RECIPE | RECIPES.NET
2022-03-23 Instructions. Start by making the crespelles. Preheat oven to 375 degrees F. In a large bowl, combine ricotta, 1½ cups of the mozzarella, egg, spinach, Parmesan cheese, ½ teaspoon salt, and pepper. Fill each crespelle with ¼ cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour 1 cup of sauce on the bottom of the ...
From recipes.net


EASY KETO SPINACH CHEESE MANICOTTI - BEAUTY AND THE FOODIE
2019-06-07 Preheat oven to 350 °F (175 °C) and lightly grease or oil a 13x9 inch baking dish. Pour ½ cup marinara sauce over the bottom of the baking dish, Set aside. In a large mixing bowl combine: ricotta cheese, cream cheese, ½ cup of the mozzarella cheese, 1 tablespoon of the Parmesan cheese, chopped spinach, Italian seasoning, garlic powder, and ...
From beautyandthefoodie.com


CHEESE AND SPINACH MANICOTTI RECIPE - SOBERJULIE.COM
2014-03-19 Boil the Manicotti tubes as per the directions on the box – once complete drain, cool and set aside. Heat the olive oil up in a frying pan. Once hot, add the 3 cloves of garlic finely chopped and allow to cook for 1-2 minutes. Then add the spinach and toss it until it wilts but remains bright green. It should reduce by about half. Set aside ...
From soberjulie.com


CHEESY BAKED MANICOTTI RECIPE - PAULA DEEN
Preheat the oven to 350 °F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Cook the manicotti according to package directions; drain and set aside. In a large bowl, stir together the ricotta, 1 1/2 cups of the mozzarella, spinach, Italian seasoning, eggs, salt and pepper. Place the mixture into a large zip-top bag, cut one of ...
From pauladeen.com


FOUR CHEESE MANICOTTI - COMFORTABLE FOOD
2022-07-08 This cheesy stuffed manicotti recipe is so delicious and easy to make. Baked manicotti is an Italian dish with creamy spinach stuffed in large pasta shells, marinara sauce, and cheese. It's perfect for feeding a large crowd and is …
From comfortablefood.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


CREAMY SPINACH-RICOTTA CROSTINI | SOUTHERN LIVING
Step 2. Combine spinach, parsley, chives, and garlic in a food processor. Pulse until finely chopped, about 12 times. Add ricotta, goat cheese, pecorino Romano, lemon juice, salt, and pepper. Process until smooth, about 25 seconds, stopping to scrape down sides of bowl as needed. Add olive oil, and process until incorporated, 5 to 10 seconds.
From southernliving.com


EASY SPINACH AND CHEESE MANICOTTI RECIPE - THE FOODIE AFFAIR
Spread half of the sauce on the bottom of a 9″ x 13″ baking dish. Fill each noodle with about a 1/4 cup of the cheese/spinach mixture, rolling from the short side of the noodle. Place the rolled manicotti, seam-side down over the sauce in the baking dish. Spread the remaining sauce over the manicotti and cover with foil.
From thefoodieaffair.com


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