Creamy Pesto Manicotti Recipes

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CHEESY PESTO MANICOTTI



Cheesy Pesto Manicotti image

Cheesy pesto manicotti are stuffed with three cheeses, fresh pesto, and nestled in a bed of spicy arrabbiata sauce.

Provided by Stephanie

Categories     Pasta/Noodles

Time 50m

Number Of Ingredients 15

3 cups fresh basil leaves
1/4 cup pine nuts
3 cloves garlic, peeled
1/4 cup freshly grated parmesan cheese
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup olive oil
8oz pack manicotti pasta
12oz skim ricotta cheese
1 cup + 1/4 cup low moisture skim shredded mozzarella cheese
1 cup + 3 tbsp freshly grated parmesan cheese (do not use powdered parmesan)
1 large egg
1 tsp crushed red pepper flakes (see note #2)
1-28oz jar arrabbiata red sauce (see note #3)
Garnish: fresh basil

Steps:

  • In a food processor add: fresh basil leaves, pine nuts, 3 garlic cloves, 1/4 cup parmesan cheese, kosher salt, and fresh ground black pepper. Pulse until ingredients are chopped.
  • With the food processor on low blend, slowly pour the olive oil through the pour spout into the chopped ingredients, until fully combined. Taste and adjust seasoning if necessary. (See note #4)
  • Preheat oven to 375 degrees F.
  • Cook manicotti pasta al dente according to package instruction. Do not overcook or they will fall apart when stuffing. Drain and set aside (you can add a touch of olive oil if they begin to stick to each other)
  • In a large bowl add: 12oz ricotta cheese, 1 cup shredded mozzarella, 1 cup grated parmesan, 1 large egg, 3/4 cup of freshly made pesto, and 1 tsp crushed red pepper flakes. Using a silicone spatula, mix all the ingredients until they are fully combined.
  • In a baking dish, add 3/4 of the red sauce to the bottom of the dish and spread it out evenly, set aside. (See note #5)
  • Using a gallon zip lock bag, spoon in the cheesy pesto mixture into the bag and push it all to one corner. Cut a hole in the bottom corner of the bag that will fit the inside circle of the manicotti. Grab an al dente cooked manicotti, insert the tip of the bag inside, squeeze until the manicotti is filled, then place the manicotti in the red sauce inside the baking dish. Repeat until all manicotti are filled.
  • Once all the manicotti are filled, drizzle with the remaining 1/4 of the red sauce, the remaining 1/4 cup of the pesto. Top with 1/4 cup mozzarella cheese and 3 tbsp of parmesan cheese.
  • Bake for 30 minutes until the cheese is melted and bubbly. If you want the cheese more browned, broil for a few seconds keeping an eye not to burn it. Carefully remove from the oven, top with fresh basil, and serve.

Nutrition Facts : Calories 599 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1637 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

CREAMY PESTO MANICOTTI



Creamy Pesto Manicotti image

My mother used to make this when I was a child and I just found the recipe while cleaning out her house to move. Wonderful to bring to company pot-lucks.

Provided by Ph0tochik

Categories     Manicotti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces manicotti, noodles uncooked
1/2 cup shredded part-skim mozzarella cheese, divided (2 ounces)
1 cup fresh basil leaf
1/2 cup fresh parsley leaves
1/2 cup fresh spinach leaves
1/4 cup pine nuts, toasted
1/4 cup grated fresh parmesan cheese
1/4 teaspoon salt
1 (15 ounce) container fat-free ricotta cheese
2 garlic cloves
2 cups reduced-fat spaghetti sauce, divided (1cup)

Steps:

  • Combine 1/4 cup of the Mozzarella cheese and the next 8 ingredients (Mozzarella - garlic) in a food processor, and process until creamy.
  • Prepare Manicotti according to package directions. While pasta is cooking, wash and squeeze all the water out of the spinach. When pasta is cooked, drain and set aside. Preheat oven to 350°.
  • Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.
  • Cover with tomato sauce and sprinkle with the grated Parmesan cheese. Cover and bake 20 minutes.
  • *use shells or the long Manicotti strips.

Nutrition Facts : Calories 375.9, Fat 13.1, SaturatedFat 4.5, Cholesterol 23.6, Sodium 427.2, Carbohydrate 46.3, Fiber 2.9, Sugar 1.8, Protein 18.6

PESTO CHICKEN MANICOTTI



Pesto Chicken Manicotti image

Make and share this Pesto Chicken Manicotti recipe from Food.com.

Provided by Abbs lt3

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup parmesan cheese, grated
16 ounces part-skim ricotta cheese
1/2 cup egg substitute
3/4 teaspoon pepper
1 tablespoon basil
2 1/2 cups chicken breasts, cooked, diced
3 cups tomato sauce
10 ounces frozen spinach, chopped
8 ounces manicotti, uncooked

Steps:

  • Prepare manicotti as directed and squeeze water out of spinach.
  • When pasta is done, drain and set aside.
  • Preheat oven to 350ºF.
  • Mix together ricotta, 1/2 cup parm, and egg substitute.
  • Stir in remaining ingredients, except tomato sauce.
  • Spoon cheese mixture into shells and lay into a pan.
  • Cover with tomato sauce and sprinkle remaining 1/2 cup Parm.
  • Cover and bake 20 minute.
  • Remove cover and bake add. 15 minute.

Nutrition Facts : Calories 297.8, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.8, Sodium 805.9, Carbohydrate 33.6, Fiber 3.6, Sugar 5.2, Protein 20

ARTICHOKE MANICOTTI IN PESTO CREAM



Artichoke Manicotti in Pesto Cream image

artichokes? cheese? pasta? What more could you want in life? lol This is a recipe from Robin to the Rescue by Robin Miller. Looks delish.

Provided by Megan Thieme

Categories     One Dish Meal

Time 48m

Yield 4-6 serving(s)

Number Of Ingredients 12

cooking spray
1 lb manicotti
1 (14 ounce) can artichoke hearts (drained)
1/2 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1 teaspoon dried oregano
2 tablespoons pine nuts
2 cups packed fresh basil leaves
1 cup heavy cream
2 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese, plus more as desired
2 garlic cloves, chopped

Steps:

  • Preheat the oven to 375 degrees. Coat a 9x13 inch baking dish with cooking apray.
  • Cook the manicotti shells according to the package directions, then drain.
  • Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella, and oregano and process until smooth. Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan. Set aside.
  • Place the pine nuts in a small dry skillet and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the nuts to a food processor, add the basil, heavy cream, oil, parmesan, and garlic, and process until smooth. Pour over the stuffed manicotti in the pan.
  • Bake the manicotti until the sauce is bubbly and the top is golden brown, about 25 minutes. Top with extra parmesan before serving if desired.

Nutrition Facts : Calories 899.8, Fat 41.4, SaturatedFat 20, Cholesterol 111.4, Sodium 610.3, Carbohydrate 102.5, Fiber 10.1, Sugar 3.7, Protein 32.1

CREAMY CHICKEN MANICOTTI



Creamy Chicken Manicotti image

This dish is so unique and wonderful. Everyone, including the kids ask for this over and over. Great Company dish.

Provided by Jewels1965

Categories     Manicotti

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 (3 ounce) packages cream cheese, softened
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 tablespoon butter
14 manicotti, uncooked
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 1/2 cups milk
3 cups shredded monterey jack cheese or 3 cups cheddar cheese
4 tablespoons shredded parmesan cheese, divided

Steps:

  • In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
  • In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
  • Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
  • Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

Nutrition Facts : Calories 797.7, Fat 60.3, SaturatedFat 34.7, Cholesterol 229.9, Sodium 1026.7, Carbohydrate 17.1, Fiber 0.6, Sugar 3.4, Protein 46.8

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