Best Pressure Cooker Spinach And Three Cheese Manicotti Recipes

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PRESSURE COOKER SPINACH AND THREE-CHEESE MANICOTTI



Pressure Cooker Spinach and Three-Cheese Manicotti image

Pinched from The Blue Jean Chef Blog on QVC. Written by Meredith Laurence.

Provided by Christianne FitzRandolph

Categories     Pasta

Time 1h

Number Of Ingredients 15

FILLING:
1 1/2 c whole milk ricotta cheese (about 1 lb.)
1/2 c parmesan cheese, grated
2 c mozzarella cheese, grated
1 egg, slightly beaten
10 oz frozen spinach, slightly thawed and broken up into small pieces
3 Tbsp chopped fresh parsley (plus more for garnish)
2 Tbsp chopped fresh chives
1/2 tsp salt
freshly ground black pepper
8 oz package dried uncooked manicotti shells (about 14 shells)
SAUCE:
28 oz can chopped tomatoes
24 oz jar marinara sauce
1 1/2 c water

Steps:

  • 1. Prepare the filling by mixing the ricotta, Parmesan, half the mozzarella, egg, spinach, herbs, salt and pepper together in a bowl. Place the filling into a piping bag (or squeeze it into the corner of a zipper sealable plastic bag with the corner cut off).
  • 2. Squeeze the filling into the manicotti shells, using your fingers to push any extra filling into the ends.
  • 3. Combine the chopped tomatoes and the marinara sauce in a bowl.
  • 4. Pour the water into the bottom of the pressure cooker insert. Add a third of the sauce to the water. Place five of the filled manicotti shells into the sauce, making sure they are surrounded by sauce. Pour a third of the remaining sauce on top. Layer another five manicotti shells into the cooker and pour half of the remaining sauce on top. Finish by placing the remaining manicotti shells into the cooker and pour the remaining sauce over the top.
  • 5. Lock the lid in place and cook on HIGH pressure for 10 minutes. Let the pressure come down naturally. Remove the lid and test for doneness with a paring knife. Scatter the remaining mozzarella cheese on top and return the lid to the cooker. Let the dish sit for ten minutes so the cheese melts and the manicotti cools enough to eat it.
  • 6. Serve with chopped fresh parsley as a garnish.

SPINACH AND CHEESE MANICOTTI



Spinach and Cheese Manicotti image

Oh, how I love Italian food! I especially love those dishes like this one, made with delicious cheeses! I use a slightly sweet marinara sauce, but use whatever recipe you like. Delizioso!

Provided by Irishcolleen

Categories     Manicotti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

10 ounces frozen chopped spinach, thawed
12 manicotti noodles
1 1/2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1 cup fresh parmesan cheese, grated and divided
2 large eggs, lightly beaten
2 garlic cloves, finely minced
1/2 teaspoon salt
fresh ground pepper
3 cups of your favorite marinara sauce, divided
fresh parsley (to garnish)

Steps:

  • Bring a large pot of water to a boil over high heat, and season generously with salt. Cook according to package directions. Drain and squeeze the excess water from the spinach.
  • Cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.
  • Preheat the oven to 350 degrees F.
  • Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce.
  • In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, garlic and the spinach. Season with the 1/2 teaspoon salt and pepper to taste.
  • Spoon the cheese mixture into the manicotti shell and line them up in the baking dish.
  • Cover with the remaining sauce. Scatter the remaining cheese on top. Bake for 30 minutes. Garnish with fresh parsley. Serve immediately.

Nutrition Facts : Calories 385.7, Fat 22.2, SaturatedFat 11.9, Cholesterol 125.3, Sodium 1203, Carbohydrate 23.1, Fiber 4.7, Sugar 12.2, Protein 23.6

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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