Best Pork Spinach And Ricotta Manicotti Recipes

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SPINACH & GROUND MEAT MANICOTTI



Spinach & Ground Meat Manicotti image

Make and share this Spinach & Ground Meat Manicotti recipe from Food.com.

Provided by Sunshine Forever

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (15 ounce) container ricotta cheese
1 lb ground meat
1 egg
1/2 cup parmesan cheese, grated
1 teaspoon garlic powder
10 manicotti, cooked and drained
1 (25 ounce) jar emeril's kicked up pasta sauce (you can use any brand of sauce)
1 -1 1/2 cup mozzarella cheese, shredded

Steps:

  • Brown ground meat in skillet and drain.
  • Combine spinach, ground meat, ricotta cheese, egg, parmesan cheese and garlic powder.
  • Spoon this mixture into manicotti shells and place in 13 x 9 inch dish (sprayed with Pam).
  • Pour Emeril's sauce over the stuffed manicotti shells and sprinkle with mozzarella cheese.
  • Bake uncovered in preheated 350 oven for 30 minute or until heated through.

SPINACH MANICOTTI WITH LEMON



Spinach Manicotti with Lemon image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups ricotta
Kosher salt and freshly cracked black pepper
12 dried lasagna sheets or 12 fresh pasta sheets
4 tablespoons extra-virgin olive oil
One 5-ounce package baby spinach
1 cup heavy cream
1 large clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup finely grated Pecorino-Romano, plus more for serving
1 large egg, lightly beaten
Grated zest (with some pith) of 1 large lemon plus juice of 1/2 lemon
Leaves from 8 sprigs fresh tarragon, coarsely chopped
1/2 teaspoon ground allspice

Steps:

  • Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
  • Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
  • Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
  • In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
  • Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
  • In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
  • Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
  • Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

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

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

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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