Manicotti With Chicken Spinach Recipes

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CHICKEN, CHEESE & SPINACH MANICOTTI



Chicken, Cheese & Spinach Manicotti image

Take an Italian taste tour with our Chicken, Cheese & Spinach Manicotti. This stuffed spinach manicotti can even fit into your healthy eating plan!

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield Makes 5 servings

Number Of Ingredients 9

1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 350°F.
  • Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Nutrition Facts : Calories 370, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 60 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g

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

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

MANICOTTI



Manicotti image

It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Egg     Pasta     Tomato     Bake     Christmas     Mozzarella     Parmesan     Ricotta     Basil     Winter     New York     Dinner

Yield 6 main-course servings

Number Of Ingredients 25

For sauce
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1/4 cup chopped fresh basil
For crêpes
3 large eggs
1 1/2 cups water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon unsalted butter, melted
For filling
2 lb fresh ricotta (3 cups)
2 large eggs
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh mozzarella
Special Equipment
2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square

Steps:

  • Make sauce:
  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
  • Make crêpes:
  • Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
  • Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
  • Make filling and assemble manicotti:
  • Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Cut mozzarella lengthwise into 1/4-inch-thick sticks.
  • Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.

CHICKEN, SPINACH, AND ARTICHOKE MANICOTTI



Chicken, Spinach, and Artichoke Manicotti image

A creamy, low-fat Alfredo sauce tops these manicotti stuffed with ground chicken, spinach, and artichoke for a great comfort dish. Serve with a garden salad and garlic French bread.

Provided by fullerla

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 6

Number Of Ingredients 16

12 manicotti shells
1 cooking spray
20 ounces ground chicken
1 medium onion, chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
8 ounces cream cheese, softened
⅔ cup marinated artichoke hearts, drained and finely chopped
8 ounces shredded Italian cheese blend, divided
2 cups 1% milk
1 cup low-fat cottage cheese
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
4 ounces shredded Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until barely tender yet firm to the bite, about 5 minutes. Drain carefully and rinse with cool water.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Cook chicken and onion in a medium-sized frying pan until chicken is no longer pink and broken into small pieces, 7 to 10 minutes. Add garlic and cook 1 minute. Add spinach, cream cheese, artichoke hearts, and 6 ounces of Italian cheese blend. Mix well and set aside.
  • Combine milk, cottage cheese, cornstarch, salt, pepper, and nutmeg in a food processor to make a smooth sauce. Pour sauce into a saucepan, add Parmesan cheese, and heat over medium heat until cheese has melted and sauce has thickened, about 5 minutes.
  • Pour enough sauce into the bottom of the prepared pan to coat the bottom. Stuff each cooked manicotti shell with chicken mixture and place into the pan on top of sauce. Pour remaining sauce over stuffed manicotti in the pan and top with remaining 2 ounces Italian cheese blend. Cover the pan with a lid or aluminum foil.
  • Bake in the preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 41.7 g, Cholesterol 144.9 mg, Fat 32.1 g, Fiber 3.4 g, Protein 54.6 g, SaturatedFat 18.8 g, Sodium 1241.4 mg, Sugar 4.1 g

SPINACH CHICKEN MANICOTTI



Spinach Chicken Manicotti image

Pepper and nutmeg spice up the rich sauce in this hearty pasta dish. I made this for my boyfriend on our first Valentine's Day. It was a big success-now we're married! -Amy Luce, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 21

1 large onion, chopped
1 teaspoon olive oil
1 garlic clove, minced
2-1/2 cups diced cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup diced fully cooked lean ham
1/4 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried basil
1/8 teaspoon pepper
Dash ground nutmeg
12 uncooked manicotti shells
SAUCE:
3/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
Dash cayenne pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside. , Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add cheese to remaining sauce. , Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375° for 35-40 minutes or until bubbly and heated through.

Nutrition Facts : Calories 372 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 866mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN, CHEESE, & SPINACH MANICOTTI



Chicken, Cheese, & Spinach Manicotti image

Make and share this Chicken, Cheese, & Spinach Manicotti recipe from Food.com.

Provided by Leigh J.

Categories     European

Time 45m

Yield 10 shells, 5 serving(s)

Number Of Ingredients 9

1 1/2 cups finely chopped cooked chicken breasts
2 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 (16 ounce) container low fat cottage cheese
2 egg whites
1 cup shredded mozzarella cheese, divided
10 manicotti, cooked, drained
1 1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 350^ F.
  • Combine chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites, and 1/4 cup mozzarella; spoon into manicotti shells.
  • Place in 13x9 inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
  • Bake 25-30 minutes or until heated through. Top with remaining mozzarella; bake 5 minutes or until melted. Sprinkle with basil.

Nutrition Facts : Calories 286.7, Fat 11.9, SaturatedFat 5, Cholesterol 62.8, Sodium 690.3, Carbohydrate 12, Fiber 2.7, Sugar 7.4, Protein 32.5

CHICKEN SPINACH MANICOTTI



Chicken Spinach Manicotti image

This saucy pasta recipe is so easy and convenient; it's perfect for any busy weeknight. If you use your own precooked chicken, you'll need about a cup, diced. -Melissa Holmquist of Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 3 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen chopped spinach, thawed, divided
6 ounces frozen diced cooked chicken breast, thawed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup whole milk
3 cans (8 ounces each) tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon brown sugar
6 uncooked manicotti shells
1 cup shredded Monterey Jack cheese

Steps:

  • Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through. , Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. , Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 554 calories, Fat 27g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 1862mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 5g fiber), Protein 34g protein.

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