Cheesy Spinach And Mushroom Manicotti Recipes

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FRESH SPINACH AND MUSHROOM MANICOTTI



Fresh Spinach and Mushroom Manicotti image

So tasty and delicious. Wonderful blend of flavors. Serve with a nice salad and Italian garlic bread and it's "Oh so Delicious"!

Provided by KGCOOK

Categories     Manicotti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package manicotti
6 ounces fresh mushrooms, chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 (6 ounce) package fresh spinach, chopped or 1 (10 ounce) package frozen spinach, chopped, thawed and patted very dry
2 large eggs
1 (15 ounce) container ricotta cheese, shredded
1/3 cup fresh basil, chopped
1 teaspoon salt
1 (26 ounce) jar marinara sauce
1/2 cup parmesan cheese, fresh and grated

Steps:

  • Cook manicotti according to package directions and drain.
  • Rinse with cold water, drain and set aside.
  • Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes.
  • Add spinach and saute 5 more minutes.
  • Remove skillet from heat.
  • Drain any fat off the spinach and garlic.
  • Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended.
  • Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish.
  • Squeeze or spoon spinach mixture into shells.
  • Arrange stuffed shells in dish.
  • Pour remaining marinara sauce over the top evenly over shells.
  • Sprinkle with parmesan cheese.
  • Bake covered at 350°F for 30 minutes.
  • Uncover and bake for 10 more minutes.

Nutrition Facts : Calories 485, Fat 22.2, SaturatedFat 9.3, Cholesterol 115.5, Sodium 1280, Carbohydrate 48.7, Fiber 2.9, Sugar 13.7, Protein 23.1

CHEESY SPINACH MANICOTTI



Cheesy Spinach Manicotti image

Loved these! Substitute cottage cheese for the ricotta cheese, & grated Romano cheese for the Parmesan, if you choose. It is possible to substitute frozen, chopped broccoli for spinach. Found in Kraft's Food & Family.

Provided by Manami

Categories     Manicotti

Time 1h25m

Yield 14 filled shells, 7 serving(s)

Number Of Ingredients 10

8 ounces sliced mushrooms
2 garlic cloves, minced
3 egg whites
1 (10 ounce) package frozen chopped spinach, thawed, well drained
15 ounces part-skim ricotta cheese
1 cup shredded reduced-fat mozzarella cheese, divided
1/3 cup grated parmesan cheese, divided
2 -4 pinches crushed red pepper flakes
8 ounces cooked manicotti, well drained (14 shells)
2 cups spaghetti sauce

Steps:

  • Preheat oven to 350°F.
  • Spray large nonstick skillet with cooking spray.
  • Add mushrooms and garlic; cook 5 minute on medium heat, stirring frequently.
  • Remove from heat.
  • Beat egg whites lightly in medium bowl.
  • Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.
  • Check for seasoning.
  • Spoon evenly into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray.
  • Cover with spaghetti sauce.
  • BAKE 40 minutes or until heated through.
  • Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minute or until mozzarella cheese is melted.

Nutrition Facts : Calories 311.4, Fat 9.1, SaturatedFat 4.5, Cholesterol 24.1, Sodium 553.7, Carbohydrate 39.1, Fiber 2.9, Sugar 8.2, Protein 19

CHEESE AND MUSHROOM MANICOTTI



Cheese and Mushroom Manicotti image

I love mushrooms! And if I can combine them with cheese (my other passion) and pasta than it can't get any better. You can use Asiago cheese instead of cheddar, which goes great with mushroom as well. This recipe does not require pre-cooking the pasta.

Provided by Asha1126

Categories     One Dish Meal

Time 1h25m

Yield 2 manicotti shells, 4 serving(s)

Number Of Ingredients 14

2 cups mozzarella cheese, shredded
2 cups cheddar cheese, shredded
1/4 lb mushroom, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup onion, chopped
1/2 cup soft breadcrumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons parsley, chopped
1/4 teaspoon black pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti
grated parmesan cheese

Steps:

  • Preheat oven to 375.
  • In a large bowl combine 1 cup of the Mozzarella with all of the Cheddar cheese, mushrooms, olives, onion, bread crumbs, egg, milk, parsley, and pepper until mixed well. Set aside.
  • Combine spaghetti sauce and water and pour half the sauce into a shallow 3 quart casserole or baking dish.
  • Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
  • Bake, covered, in a 375F degree oven for about 1 hour. Remove cover and sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
  • Serve with Parmesan cheese, your favorite garlic bread and side salad.

SPINACH AND MUSHROOM MANICOTTI



Spinach and Mushroom Manicotti image

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

16 ounces manicotti (you might only use 1 box but count on some noodles splitting while they cook)
2 tablespoons extra virgin olive oil
2 eggs
6 ounces mushrooms, I like to use fresh, it really makes a HUGE difference, a whole small box like you buy at the grocer
2 -3 garlic cloves, depending on size, if your not a big fan of garlic just use 1
6 ounces chopped fresh spinach, you can use frozen you will need about 10 oz thawed and dried
1 (15 ounce) container ricotta cheese
1/3 cup chopped basil leaves
1 teaspoon salt
26 ounces of your own spaghetti sauce or 26 ounces about 1 1/2 jars store bought spaghetti sauce
1/2 cup parmesan cheese, again I like to use fresh, the taste is much better. Have extra for the dinner table

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.

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

SUPER EASY SPINACH & MUSHROOM MANICOTTI(OR SHELLS)



Super Easy Spinach & Mushroom Manicotti(or shells) image

This dish is so easy and delicious for a weeknight! I make it ALL the time for my boyfriend and I. The leftovers are fabulous.

Provided by Ashley Burnam

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 15

FILLING
1 pt part skim ricotta cheese
1 c italian blend cheese(mozzarella, parmesan, provalone)
1/2 Tbsp garlic powder and onion powder
1 large handful fresh baby spinach, chopped and stems removed
1 Tbsp italian seasoning or marjoram
1 tsp each: salt, pepper, and red pepper flakes
1/4 c milk, nonfat, dry
YOU'LL ALSO NEED...
1 box manicotti noodles, cooked al dente
2 Tbsp olive oil
1 jar(s) your favorite spaghetti sauce
8-10 baby portabello mushrooms
1 tsp each: oregano, basil, pepper, onion powder
1 medium white or yellow onion, chopped

Steps:

  • 1. Start by dumping the ricotta cheese, milk, and all seasonings into a large bowl and stir.
  • 2. Add the spinach and the Italian blend cheese, mix again. Cover and set in the fridge while you cook the noodles. While the noodles cook, I slice and saute the mushrooms and onion in 2 tbsp of butter and salt, pepper and garlic until very soft.
  • 3. After the noodles are al dente, drain them and toss with the olive oil to prevent them sticking to each other.While the noodles cook, add the seasonings and tomatoes to the sauce and stir.
  • 4. 1 at a time, rip or cut 1 side of each manicotti noodle to open it flat. Drop a large spoonful of the mix and roll it back up.
  • 5. Place them into a glass baking dish(13x9) with a couple spoonfuls of sauce on the bottom. make sure the cut side of the noodle is on the bottom or they'll open.
  • 6. After all have been made, put a spoonful of sauce on each roll and cover the top with the rest of the Italian blend cheese.
  • 7. Bake covered on 350 degrees for 20 minutes, then remove foil and cook for another 10-20 minutes or until the pan is bubbly and the cheese starts to brown.

SHIITAKE MUSHROOM AND SPINACH MANICOTTI



Shiitake Mushroom and Spinach Manicotti image

Enjoy this cheesy manicotti that's made with mushrooms and spinach - a tasty Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 17

12 uncooked manicotti pasta or cannelloni shells
2 slices 7-grain sandwich bread
1/4 cup butter or margarine
4 1/2 cups sliced fresh shiitake mushrooms (about 8 oz)
2 cloves garlic, finely chopped
1 bag (10 oz) fresh spinach, stems removed
1 cup ricotta cheese
3 oz Parmesan cheese, freshly grated
1 egg, beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
2 cups half-and-half
4 oz Gouda cheese, shredded (1 cup)
1 1/2 cups shredded Mexican cheese blend (6 oz)
3 tablespoons butter or margarine, melted

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.
  • Meanwhile, tear bread into pieces; place in food processor. Cover; process until coarse crumbs form. Spread crumbs on cookie sheet. Bake 3 to 4 minutes or until toasted. Place crumbs in small bowl; set aside.
  • In 10-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Cook mushrooms and garlic in butter until mushroom liquid is absorbed. Transfer mixture to large bowl. In skillet, melt remaining 1 tablespoon butter over medium-low heat; add spinach. Cover; cook 5 minutes or until wilted. Add spinach to mushroom mixture. Stir in ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon of the salt and the pepper. Spoon mixture evenly into pasta shells. Place in baking dish.
  • In 2-quart heavy saucepan, melt 1/3 cup butter over low heat. Stir in flour with whisk until smooth. Cook 1 minute, stirring constantly. Gradually stir in half-and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/2 teaspoon salt. Add Gouda cheese; stir until melted. Pour sauce over stuffed shells.
  • Add cheese blend and melted butter to toasted bread crumbs; toss well. Sprinkle over shells. Bake uncovered 45 minutes or until bubbly.

Nutrition Facts : Calories 411, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 1/2 g, Protein 17 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 770 mg

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