KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)
I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 8 manicotti
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch baking dish.
- In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
- In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
- Season with white salt or seasoned salt and black pepper to taste.
- Stir in onion mixture and spinach; mix well to combine.
- Spoon into cooked and cooled manicotti shells.
- Pour half of the pasta sauce into the prepared baking dish.
- Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
- Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
- Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
- Cover and bake for 25 minutes.
- Uncover and top with mozzeralla cheese (any amount desired).
- Bake 5 mins longer, or until cheese is melted.
- Let stand 10 mins before serving.
- Note; If desired the spinach can be omitted completely.
Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1
SPINACH CHEESE MANICOTTI
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
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.
FOUR-CHEESE MANICOTTI
Steps:
- Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
- Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
- Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
- Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
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
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