SPINACH BEEF CANNELLONI (MANICOTTI)
Recipe video above. You will love how flavourful the juicy beef filling and sauce is! Too many recipes disappoint by using plain canned tomato - the sauce needs flavour! It will seem like there's a lot of sauce (and there is) and that it's too thin (and it is!) BUT you need it because the cannelloni sucks up a lot when it's cooking!!! Serves 4 very hungry people, 5 normal people.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
- Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
- Add beef and cook, breaking it up as you go, until it all changes from red to brown.
- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
- Remove and cool slightly.
- Preheat oven to 180°C/350°F.
- Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
- Sprinkle with cheese, loosely cover with foil.
- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
- Remove from oven, sprinkle with parsley if using then serve!
Nutrition Facts : Calories 609.06 kcal, Carbohydrate 50.15 g, Protein 42.14 g, Fat 27.64 g, SaturatedFat 11.12 g, Cholesterol 100.42 mg, Sodium 1079.82 mg, Fiber 6.67 g, Sugar 10.93 g, ServingSize 1 serving
CHEESY BEEF AND SPINACH MANICOTTI
The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308.
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h40m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Grease two 9-inch baking pans.
- In a large skillet over medium-high heat stirring with wooden spoon cook the ground beef or bulk sausage meat with the onion until browned breaking up the meat while cooking (about 10-12 minutes the meat should be lightly browned) drain fat.
- Add in garlic and cook, stirring for 2 minutes.
- Transfer to a bowl then mix in the drained spinach, Parmesan cheese and ricotta cheese; set aside to cool (about 10-15 minutes).
- When the ground beef is cool add in mozzarella cheese, eggs, seasoned salt and black pepper mix well to combine, at this point you may season with more salt and pepper if desired and if you want more garlic flavor add in some garlic powder to the mixture.
- Spread about 1/4 to 1/3 cup marinara sauce onto the bottom of each baking pan.
- Carefully stuff each noodle with the beef mixture then place in one layer in the baking dish (you should have 7 in each dish).
- FOR ONE PAN; drizzle about 1-1/2 cups (or more) marinara sauce over shells, sprinkle about 3/4 cup or more of mozzarella cheese over sauce, then sprinkle with 1/3 cup Parmesan cheese on top; repeat with remaining pan.
- Preheat oven to 350 degrees F (oven rack to to lowest position).
- Cover each pan with foil and bake 25 minutes, uncover and continue baking for another 8 minutes (allow to sit for about 15 minutes before serving).
SPINACH & GROUND MEAT MANICOTTI
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
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.
BRYNN'S 3-CHEESE SPINACH MANICOTTI WITH MEAT SAUCE
This recipe has been a Thomas family favorite for about 10 years. Despite her trepidation at cooking with ricotta cheese for the first time (which she had disliked as a child), Brynn instantly fell in love with this comforting blend of flavors and textures. It's been her go-to meal ever since, remaining a constant in their family as it's grown, and even standing up to the discriminating tastes of their 5-yr-old. She loves that it's always the right dish for any occasion, and is a hit with kids and adults alike!
Provided by Gwendy D.
Categories < 60 Mins
Time 1h
Yield 10 manicotti, 10 serving(s)
Number Of Ingredients 10
Steps:
- Thaw Spinach.
- Preheat oven to 350° F.
- Grease a 13X9 baking dish; set aside.
- Cook manicotti according to package directions, drain & set aside.
- Cook meat & mix it in with marinara sauce; set aside.
- Grate mozzarella cheese (if not pre-shredded).
- In large bowl mix ricotta, 2 cups mozzarella, ½ cup parmesan, egg, prepared spinach,salt & pepper.
- Carefully split a manicotti shell open.
- Shape a ball of cheese mixture to fit the shell; close shell and lay seam-side down into prepared baking dish. Repeat procedure with remaining shells & cheese mixture.
- Pour meat sauce over shells and top with remaining mozzarella cheese.
- Bake uncovered for 30 minutes or until bubbly.
Nutrition Facts : Calories 456.5, Fat 24, SaturatedFat 12.7, Cholesterol 98.6, Sodium 901.7, Carbohydrate 32.3, Fiber 3.7, Sugar 8.8, Protein 27.3
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