MUSHROOM RICOTTA MANICOTTI
You have to try this easy to make Mushroom Ricotta Manicotti, which gets its creamy richness from a mix of cream, cream of mushroom soup, and ricotta cheese. It's simple enough for a weeknight meal and decadent enough to impress your dinner guests!
Provided by Little Figgy
Categories Pasta Quick and Easy Vegetarian Pescatarian Weeknight Dinners 30 or Less Easy Quick Shellfish-Free Full Meal Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Oven Stove
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and drain Manicotti Noodles (8) according to package directions. Keep shells in cold water until ready to use.
- While pasta is cooking, heat Extra-Virgin Olive Oil (1 tablespoon) over medium heat in a large skillet. Add in the Onion (2 tablespoon), cooking for 3 to 5 minutes.
- Add the Garlic (2 clove) and cook for about 1 minute.
- Add in the sliced Mushroom (2 cup) and saute for 3 to 5 minutes more.
- Finally, add the Fresh Baby Spinach (2 cup) and allow to wilt for about 1 minute. Remove from heat and cool.
- In a small bowl, mix together the Ground Black Pepper (to taste) and Ricotta Cheese (16 ounce), add to the slightly cooled mushroom mixture, and season with Salt (to taste) and Grated Parmesan Cheese (2 ounce).
- Mix Condensed Cream of Mushroom Soup (2 can) with Heavy Cream (1/2 cup), then pour half into the bottom of an 8-inch baking dish.
- Using a small spoon, gently stuff each manicotti shell with 2-3 Tbsp of mushroom ricotta mixture and place in a single layer in the dish.
- Pour the remaining soup and cream mixture over the top of the pasta shells, garnish with additional grated parmesan cheese and Fresh Thyme (to taste) if desired.
- Bake in a 375 degrees F (190 degrees C) preheated oven for about 15 minutes or until bubbly.
Nutrition Facts : Calories 134 calories, Protein 4.4 g, Fat 9.6 g, Carbohydrate 8.2 g, Fiber 0.9 g, Sugar 0.8 g, Sodium 352.7 mg, SaturatedFat 4.8 g, TransFat 0.1 g, Cholesterol 29.3 mg, UnsaturatedFat 3.4 g
EASY STUFFED MANICOTTI
This easy Manicotti recipe is stuffed with cheese and Italian herbs, covered in Marinara sauce and baked to perfection!
Provided by Ashley Fehr
Categories Dinner
Time 43m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
- Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
- In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
- Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
- Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
- Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
- Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
- Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.
Nutrition Facts : ServingSize 2 manicotti, Calories 451 kcal, Carbohydrate 33 g, Protein 27 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 1395 mg, Fiber 3 g, Sugar 6 g
RICOTTA MANICOTTI WITH TOMATO SAUCE
Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
- Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
- Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
Nutrition Facts : Calories 490 g, Fat 21 g, Fiber 3 g, Protein 33 g
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
- In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
- Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
- Bake for 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
- Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
- Yield: 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
EASY TO MAKE MUSHROOM RICOTTA MANICOTTI RECIPE
Try this easy to make weeknight meal, Mushroom Ricotta Manicotti, and impress your guests!
Provided by Little Figgy Food
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Cook and drain manicotti shells according to package directions. Keep shells in cold water until ready to use.
- While pasta is cooking, heat olive oil over medium heat in a large skillet. Add in the chopped onion, cooking for 3 - 5 minutes. Add the garlic and cook for about one minute.
- Add in the sliced mushrooms and saute for 3 - 5 minutes more. Finally, add the fresh spinach and allow to wilt for about 1 minute. Remove from heat and cool.
- In a small bowl, mix together the ricotta and Parmesan cheese, add to the slightly cooled mushroom mixture, and season with salt and pepper to taste.
- Pour half of the Campbell's® Condensed Cream of Mushroom Soup (that has already been mixed with cream or milk) into the bottom of an 8-inch baking dish.
- Using a small spoon, gently stuff each manicotti shell with 2 - 3 tablespoons of mushroom ricotta mixture and place in a single layer over the Campbell's® Condensed Cream of Mushroom Soup in the dish.
- Pour the remaining Campbell's® Condensed Cream of Mushroom Soup over the top of the pasta shells, garnish with grated Parmesan and fresh thyme if desired, and bake in a 375°F preheated oven for about 15 minutes or until bubbly.
Nutrition Facts : Calories 510 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 29 grams fat, Fiber 5 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1639 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
EASY MANICOTTI
No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!
Provided by HEP MEP
Categories Manicotti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
- Stuff uncooked manicotti generously with the cheese mixture, from both ends.
- Arrange manicotti in a single layer in a baking pan.
- Bring sauce to a boil and pour over manicotti, covering completely.
- Cover baking pan with aluminum foil, crimping the edges to seal tightly.
- Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
- Remove foil; sprinkle generously with additional grated cheese.
- Bake uncovered for 5 minutes more.
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
SUPER EASY SPINACH & MUSHROOM MANICOTTI(OR SHELLS)
This dish is so easy and delicious for a weeknight! I make it ALL the time for my boyfriend and I. The leftovers are fabulous.
Provided by Ashley Burnam
Categories Other Main Dishes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Start by dumping the ricotta cheese, milk, and all seasonings into a large bowl and stir.
- 2. Add the spinach and the Italian blend cheese, mix again. Cover and set in the fridge while you cook the noodles. While the noodles cook, I slice and saute the mushrooms and onion in 2 tbsp of butter and salt, pepper and garlic until very soft.
- 3. After the noodles are al dente, drain them and toss with the olive oil to prevent them sticking to each other.While the noodles cook, add the seasonings and tomatoes to the sauce and stir.
- 4. 1 at a time, rip or cut 1 side of each manicotti noodle to open it flat. Drop a large spoonful of the mix and roll it back up.
- 5. Place them into a glass baking dish(13x9) with a couple spoonfuls of sauce on the bottom. make sure the cut side of the noodle is on the bottom or they'll open.
- 6. After all have been made, put a spoonful of sauce on each roll and cover the top with the rest of the Italian blend cheese.
- 7. Bake covered on 350 degrees for 20 minutes, then remove foil and cook for another 10-20 minutes or until the pan is bubbly and the cheese starts to brown.
THREE CHEESE MANICOTTI II
The whole family will jump for joy when they try this easy Italian dish!
Provided by Sonrisa
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
- Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
- Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 64.6 g, Cholesterol 95.8 mg, Fat 24.1 g, Fiber 8.2 g, Protein 34 g, SaturatedFat 12.1 g, Sodium 1679.4 mg, Sugar 23.8 g
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