Best Spinach And Porcini Stuffed Manicotti Recipes

EASY STUFFED MANICOTTI

Steps:

• Preheat oven to 375°F.
• Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
• Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
• In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
• Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
• Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
• Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
• Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
• Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.

SPINACH RICOTTA STUFFED MANICOTTI

Steps:

• Preheat the oven to 350 F°.
• In a large bowl, combine the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese.
• Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch casserole dish.
• Transfer the filling to a piping bag or plastic ziploc bag, cut off a little from one end, this will make it easier for stuffing the shells.
• Stuff each manicotti shell with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. There should be enough sauce to fully cover the manicotti.
• Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
• Transfer the dish to the preheated oven and bake for 1 hour covered, then 15-20 minutes uncovered, or until the noodles are soft.
• Serve garnished with basil if preferred and more grated Parmesan cheese.

MANICOTTI

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.

SPINACH CHEESE MANICOTTI

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.

SPINACH CHEESE MANICOTTI

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.

SPINACH MANICOTTI

Steps:

• Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
• In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
• In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
• Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

MEATY SPINACH MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. , Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.

SPINACH PORCINI STUFFING

Steps:

• Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.
• Heat large nonstick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.
• Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
• Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.