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
VEAL OR TURKEY AND SPINACH MANICOTTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Defrost the spinach in the microwave, wring dry and separate.
- Heat the EVOO in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree. Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.
- Pour the remaining 2 cups tomato puree into a casserole.
- Melt the butter in saucepot over medium to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon. Stir in the soft cheese.
- Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and Parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more.
WILD MUSHROOM MANICOTTI
Looking for an Italian pasta dinner? Then check out these manicotti shells packed with wild mushrooms and veggies - a cheesy meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook manicotti shells as directed on package.
- Melt margarine in 10-inch skillet over medium-high heat. Cook bell peppers and onions in margarine 2 minutes; stir in mushrooms. Cook 2 to 3 minutes longer or until peppers are crisp-tender. Stir in sun-dried tomatoes, vinegar and cheese.
- Fill shells with mushroom mixture. Place in baking dish. Mix Alfredo sauce and 2 tablespoons water. Pour sauce over shells. Cover and bake 30 to 35 minutes or until hot and bubbly.
Nutrition Facts : Calories 405, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg
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
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
MANICOTTI W/TURKEY, CREMINI MUSHROOMS & RICOTTA CHEESE
This is our favorite Manicotti recipe. It has evolved over the years from trial and error. We like the unique flavor from the ground turkey. I like to make it for my father when he comes to town; it's one of his favorites, served with a green salad and garlic bread. I use a Ziploc bag to pipe the filling into the manicotti shells, it makes it super simple and they come out looking very nice. I am posting 'step by step' photos. Hopefully they will make the recipe seem less intimidating for some. It really is a simple, yet impressive dish.
Provided by TheShields
Categories Manicotti
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the manicotti shells to al dente, approximately 7 minutes depending on the brand. Drain and set aside. (I like to line the plastic containers the shells come in with tinfoil and let them cool there until ready to use).
- Heat a large skillet over medium high heat. Add the olive oil, then add the turkey and fennel seed. Cook until the turkey is browned, breaking it up as it cooks.
- Add the onions and cook until they start to turn translucent, about 2 minutes. Add the garlic and cook for another minute. Add the mushrooms and continue to cook for about 2 minutes, then add the roasted red peppers and finish off by cooking for about 2 more minutes. Remove from the heat.
- Stir in the ricotta cheese and salt and pepper to taste. Spoon the turkey and cheese mixture into a large Ziploc bag.
- Preheat oven to 350 and spray an 8x13 casserole dish with non-stick spray.
- Snip one corner off of the Ziploc bag and gently fill the manicotti shells with the mixture, placing them in the casserole dish as you go. If a shell splits, just put that side down in the dish.
- Pour the spaghetti sauce over the top of the manicotti, spread evenly. Top with the parmesan cheese and bake for 25-30 minutes.
Nutrition Facts : Calories 463.5, Fat 24.6, SaturatedFat 11.4, Cholesterol 105.9, Sodium 1172.1, Carbohydrate 26.9, Fiber 4.1, Sugar 11.2, Protein 37.5
THREE-CHEESE TURKEY MANICOTTI
This is my husband's favorite dish. He always requests it, even for holidays! You'll love the variety of cheeses and spices that jazz it up. It's restaurant-quality, but at a quarter of the price! -LuAnne Wallace Bennett, Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13x9-in. baking dish., Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese. , Cover and bake at 350° for 35-40 minutes or until bubbly. Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 647 calories, Fat 34g fat (18g saturated fat), Cholesterol 158mg cholesterol, Sodium 937mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 5g fiber), Protein 40g protein.
TURKEY, MUSHROOM & SPINACH MANICOTTI
Make and share this Turkey, Mushroom & Spinach Manicotti recipe from Food.com.
Provided by merney
Categories Manicotti
Time 1h20m
Yield 12 manicotti, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown turkey, onion, garlic and mushrooms then cool.
- Cook manicotti for 5-6 minutes until slightly tender but not soft. Mix ricotta, drained spinach and turkey mixture and stuff into shells.
- Lay into baking pan and spread sauce and parmesan over the top. Bake in 350°F oven for 15-20 minutes or until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 228.7, Fat 12.6, SaturatedFat 6, Cholesterol 54.8, Sodium 690.8, Carbohydrate 9, Fiber 1.6, Sugar 4.7, Protein 20.5
THREE CHEESE MANICOTTI
Family and friends love the rich cheese filling inside tender pasta shells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13x9-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce., Cover and bake at 375° for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.
Nutrition Facts :
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