Dans Meaty Spinach Mushroom Manicotti Recipes

MANICOTTI PASTA WITH MUSHROOM, CHEESE & SPINACH | BARILLA

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.

MEATY SPINACH MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. , Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.

FRESH SPINACH AND MUSHROOM MANICOTTI

Steps:

• Cook manicotti according to package directions and drain.
• Rinse with cold water, drain and set aside.
• Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
• Add spinach and saute 5 more minutes.
• Remove skillet from heat.
• Drain any fat off the spinach and garlic.
• Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
• Squeeze or spoon spinach mixture into shells.
• Arrange stuffed shells in dish.
• Pour remaining marinara sauce over the top evenly over shells.
• Sprinkle with parmesan cheese.
• Bake covered at 350°F for 30 minutes.
• Uncover and bake for 10 more minutes.

SPINACH AND MUSHROOM MANICOTTI

Steps:

• Preheat your oven to 350°F.
• Cook manicotti noodles for 7 minutes, drain and rinse with cool water; set aside.
• Heat oil or butter in a large pan over about medium heat, sauté mushrooms and garlic till mushrooms are tender.
• Add spinach and continue cooking about 5 minutes, careful not to overcook mushrooms and garlic. Drain and set aside.
• Beat eggs lightly in a large bowl and ricotta cheese, basil and salt. Stir in mushroom mixture. If this ends up being a little too runny for stuffing your manicotti, you can use regular parmesan cheese like you.
• Keep in your fridge as a kind of filler to thicken it up a bit.
• Spread about a cup of sauce in the bottom of a large baking dish. Fill manicotti with mushroom/cheese mix place in dish and cover with sauce. Sprinkle the fresh parmesan cheese on top and cover with foil.
• Bake for 30 minutes. Uncover and place bake in over for 5-10 minutes or until cheese is melted and lightly browned.

MANICOTTI WITH ITALIAN SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
• Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
• For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
• Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY

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!

SPINACH CHEESE MANICOTTI

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.

OVERNIGHT SPINACH MANICOTTI

Steps:

• In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight., Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

BEEF AND MUSHROOM MANICOTTI

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.

SHIITAKE MUSHROOM AND SPINACH MANICOTTI

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.
• Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
• In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
• In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
• Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.