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
MANICOTTI PASTA WITH MUSHROOM, CHEESE & SPINACH | BARILLA
This stuffed manicotti pasta is filled with perfection: Ricotta, spinach and mushrooms. Savor this baked manicotti recipe soon!
Provided by Barilla
Categories Blue Box
Yield 5
Number Of Ingredients 9
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.
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.
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
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
MUSHROOM RICOTTA TOAST
Provided by Ree Drummond : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
- Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
- Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.
BEEF AND MUSHROOM MANICOTTI
This delicious beefy manicotti dish can be made ahead and reheated.
Provided by Angie McGowan
Categories Entree
Time 1h30m
Yield 7
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 Serving
WILD MUSHROOM MANICOTTI
Taken from the Calorie Commando and changed a bit, this is good! The recipe originally called for ground turkey, but I have used mushrooms instead!
Provided by Sharon123
Categories Manicotti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, cover dried mushrooms with hot water; set aside to soak for 30 minutes. After mushrooms have soaked, drain them, and coarsely chop. Meanwhile, prepare manicotti shells according to package directions, drain, and cool. Lightly spray an 8x8-inch baking pan with olive oil; set aside.
- Heat a nonstick pan over medium heat, and put in olive oil as it is heating. Add mushrooms(except for porcini). Add garlic and onions and cook mixture about 8 minutes. Add porcini mushrooms and continue cooking for 1 to 2 minutes. Add roasted peppers and cook for about 2 minutes. Turn off the heat, and stir in the ricotta. Add salt and pepper, to taste.
- Transfer mushroom mixture to a large resealable plastic bag. Pipe the filling into the cooled manicotti shells through a hole cut in the corner of the bag(or just spoon it in). Place the manicotti shells in the prepared baking dish. Top with tomato sauce and then sprinkle Parmesan over top. Bake at 375*F. for 25 minutes. Serve immediately. Enjoy!
- Tomato Sauce:.
- Heat olive oil in a medium saucepan over medium heat. Add garlic, onion, and dried oregano, and saute until onion is translucent. Add tomato sauce and bring to a simmer. Remove from the heat and pour over the prepared stuffed manicotti shells.
PAN-FRIED MUSHROOMS WITH RICOTTA CHEESE
Eat this dish as a side or my personal favorite is topping a grilled sirloin or peppered steak with the mushrooms and drippings. You can use whole or sliced mushrooms. Taste and add garlic powder and seasoned salt if you want more of a taste to it.
Provided by SteilishPike
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.
Nutrition Facts : Calories 68.7 calories, Carbohydrate 2.6 g, Cholesterol 15.9 mg, Fat 6.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 114.3 mg, Sugar 1 g
SPINACH AND MUSHROOM MANICOTTI
This is my most famous dish, Manicotti con Spinaci e Funghi, I sometimes make it without the spinach and its just as good, also I really like garlic so if you don't like a very strong garlic taste I would only use one clove instead of the 2-3 i would normally use.
Provided by Nessas Mommy
Categories Manicotti
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
More about "mushroom ricotta manicotti recipes"
CREAMY MUSHROOM MANICOTTI | RECIPE
From kosher.com
SPINACH AND MUSHROOM MANICOTTI MOZZARELLA, RICOTTA
From galbanicheese.com
SPINACH, MUSHROOM AND RICOTTA CHEESE MANICOTTI SKILLET
From wholefoodbellies.com
BEST MANICOTTI! (SPINACH, BEEF, CHICKEN VARIARIONS, HOW …
From carlsbadcravings.com
MUSHROOM RICOTTA MANICOTTI RECIPE | SIDECHEF
From sidechef.com
MANICOTTI RECIPE [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
CREAMY MUSHROOM RICOTTA PASTA - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
4.8/5 (8)Uploaded Jun 23, 2021Category DinnerPublished Feb 17, 2021
STUFFED MANICOTTI WITH SAUSAGE AND SPINACH - SAVING ROOM FOR …
From savingdessert.com
HOMEMADE BAKED STUFFED MANICOTTI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BAKED MANICOTTI WITH SPINACH, RICOTTA, AND MUSHROOMS - DINNER …
From youtube.com
MANICOTTI RECIPE - NYT COOKING
From cooking.nytimes.com
SPINACH AND RICOTTA MANICOTTI RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love