Manicotti Pasta With Mushroom Cheese Spinach Barilla Recipes

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SPINACH BEEF CANNELLONI (MANICOTTI)



Spinach Beef Cannelloni (Manicotti) image

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

1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
1 carrot (, small, finely chopped (optional))
1 celery rib (, finely chopped (optional))
800g / 28oz crushed tomato (, canned)
2 cups (500ml) chicken stock / broth (, low sodium (or vegetable))
1/2 tsp EACH thyme, oregano, salt, pepper
1/4 tsp chilli flakes (, optional)
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
500g / 1lb beef mince (, lean)
250g / 8oz frozen spinach, chopped (, thawed, excess liquid squeezed out (Note 1))
1 beef bouillon cube (, crumbled (Note 2))
1/2 tsp pepper
1 tsp Worcestershire Sauce
21 - 24 cannelloni tubes (220g/7oz) (OR 10 Manicotti tubes (Note 3))
2 cups mozzarella cheese (, freshly grated (or other melting cheese))
Chopped parsley (, garnish (optional))

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

MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)



Manicotti (Three Cheese, No-Boil Pasta Recipe) image

A cheese and greens filled manicotti recipe topped with an authentic Italian tomato sauce which requires no pasta boiling.

Provided by Christina Conte

Categories     Main Courses

Time 55m

Number Of Ingredients 10

8 oz (a packed cup) steamed escarole, endive (just use the green, outer leaves) or spinach, squeezed dry and chopped (measure after cooked)
2 1/2 cups (20 oz) good quality ricotta, drained
2 eggs
2 to 3 Tbsp grated Parmesan or Pecorino Romano cheese
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup (5 ounces) shredded mozzarella
(20-24 count) manicotti/cannelloni pasta tubes (preferably made in Italy, hint: buy cannelloni)
pasta sauce (make this recipe)
boiling water

Steps:

  • Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
  • Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
  • Next, toss in the shredded mozzarella. Mix well.
  • You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
  • Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
  • Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
  • Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
  • Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
  • Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
  • Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3, Sodium 888 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MANICOTTI



Manicotti image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1 pound fresh spinach, tough stems removed, or a 10-ounce package frozen spinach, thawed
Kosher salt and freshly ground black pepper
12 manicotti shells
3 cups Marinara Sauce, recipe follows
2 large eggs
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
Pinch of freshly grated nutmeg
2 teaspoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes with their juices (3 1/2 cups), roughly chopped
1 sprig fresh thyme
1 sprig fresh basil
Kosher salt and freshly ground black pepper

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



Spinach Cheese Manicotti image

The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
4 ounces cream cheese, softened
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 manicotti shells, cooked and drained
1 jar (26 ounces) spaghetti sauce

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.

Nutrition Facts : Calories 682 calories, Fat 38g fat (19g saturated fat), Cholesterol 101mg cholesterol, Sodium 1418mg sodium, Carbohydrate 56g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.

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

CREAMY MUSHROOM SPINACH STUFFED MANACOTTI



Creamy Mushroom Spinach Stuffed Manacotti image

Ready for this simply mouthwatering pan of mushroom, spinach and super creamy bechamel stuffed manitcotti? I am always ready when this pan of cheesy goodness comes out of the oven. The assembly is super simply with the no-boil pasta shells. You will make this recipe for friends and family all year around it is that comforting and scrumptious!

Provided by Elena Davis

Categories     Savory

Time 1h5m

Number Of Ingredients 14

1 recipe for my homemade tomato sauce, about 3 cups, you can also use store bought
1 package no boil manicotti noodles (14 shells)
1 tablespoon olive oil
1/2 yellow medium onion, diced
8 oz mushrooms (variety of choice), diced into small pieces
1/4 cup frozen spinach, thawed and liquid removed
1 cup (8 oz) shredded mozzarella cheese
1/2 cup grated parmigiano cheese
Salt to taste
6 tbsp butter unsalted
6 tbsp all-purpose flour all purpose
4 cups milk
1/4 tsp nutmeg
1/2 tsp salt or to taste

Steps:

  • Prepare your tomato sauce and bechamel (white sauce) up to 5 days ahead of time and store in air tight containers in the fridge.The bechamel will become firm and you will need to microwave it for a few minutes to get it back to a creamy consistency.
  • Make the Bechamel Sauce (can be made days in advance and stored in fridge): In a medium saucepan on low medium heat melt the butter. Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together. Cook for another 10 minutes and keep whisking as it gets thicker. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.*
  • Preheat oven to 350 F
  • In a medium skillet heat olive oil and sauté onions until translucent, about 5 minutes, then add mushrooms and cook another 10 minutes. Add spinach. Saute spinach another 2 minutes until heated through and season with salt.
  • In a medium bowl, mix 3/4 of the bechamel (that you made ahead of time) with the cooked mushroom and spinach mixture. This is your filling. Reserve 1/4 of the bechamel for later.
  • Get out your prepared tomato sauce. Spread half the tomato sauce in an even single layer in the bottom of a 13" by 9" by 2" (inch) baking dish. Sprinkle half of the grated parmigiano across the tomato sauce.
  • Transfer filling to a piping bag (a gallon Ziploc baggy works well too).
  • Cut the tip off your piping bag about the width of the manicotti noodles. You can also fill the shells by using a long spoon. Fill each noodle with filling. Nestle filled manicotti into the baking dish in a single layer. The manicotti may be very close together. Then pour the remaining sauce in an even layer on top of the uncooked manicotti shells.
  • Top manicotti with the remaining bechamel sauce and shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through. Remove foil and bake for another 5-10 minutes or until the noodles are al dente.
  • Let rest for about 10 minutes before serving. Garnish with fresh chopped parsley and grated parmigiano cheese and enjoy!

Nutrition Facts : ServingSize 1 manicotti, Calories 129 calories, Sugar 1.5 g, Sodium 617 mg, Fat 6.2 g, SaturatedFat 1.9 g, TransFat 0.1 g, Carbohydrate 9.7 g, Fiber 1.4 g, Protein 9.1 g, Cholesterol 9 mg

MANICOTTI PASTA WITH MUSHROOM, CHEESE & SPINACH | BARILLA



Manicotti Pasta with Mushroom, Cheese & Spinach | Barilla image

This stuffed manicotti pasta is filled with perfection: Ricotta, spinach and mushrooms. Savor this baked manicotti recipe soon!

Provided by Barilla

Categories     Blue Box

Yield 5

Number Of Ingredients 9

1 box Barilla® Manicotti
1 jar Barilla® Marinara Sauce
2 tablespoons extra virgin olive oil
1 garlic clove, chopped
12 ounces fresh Ricotta cheese
12 ounces mushrooms, chopped
12 ounces fresh spinach, chopped
1 cup Parmigiano-Reggiano cheese, divided
Salt and black pepper to taste

Steps:

  • Preheat oven to 400°F.
  • Cook pasta in boiling water for 7 minutes; drain and cool on a sheet pan. Set aside.
  • In a skillet, heat olive oil with garlic, add mushrooms then season with salt and pepper. Cook until browned.
  • Steam the spinach, chop well.
  • Mix Ricotta cheese, mushrooms, spinach, salt, pepper and half the Parmigiano. Fill the manicotti.
  • Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the manicotti, cover with the remaining pasta sauce and Parmigiano cheese.
  • Bake manicotti covered in the oven for 30 minutes.

MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

  • Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  • Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  • Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

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.

CHEESY SPINACH AND MUSHROOM MANICOTTI



Cheesy Spinach and Mushroom Manicotti image

Make and share this Cheesy Spinach and Mushroom Manicotti recipe from Food.com.

Provided by 2Bleu

Categories     Manicotti

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces mushrooms, sliced
2 garlic cloves, minced
10 ounces spinach, thawed and well drained (frozen chopped)
15 ounces part-skim ricotta cheese
6 ounces part-skim mozzarella cheese, shredded
6 ounces provolone cheese, cut into very small pieces (shredded)
3 ounces reduced-fat cream cheese
1/2 cup parmesan cheese, shredded (divided)
1 egg
8 ounces manicotti, cooked al dente' and drained (14 count)
16 ounces spaghetti sauce (with meat)

Steps:

  • Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside.
  • Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat.
  • In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs.
  • Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan.
  • Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.

Nutrition Facts : Calories 549.3, Fat 25.4, SaturatedFat 14.9, Cholesterol 107.9, Sodium 934.2, Carbohydrate 44.1, Fiber 3.7, Sugar 7.2, Protein 36.4

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

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