Spinach And Porcini Stuffed Manicotti Recipes

MANICOTTI

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

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.

SPINACH RICOTTA STUFFED MANICOTTI

Steps:

• Preheat the oven to 350 F°.
• In a large bowl, combine the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese.
• Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch casserole dish.
• Transfer the filling to a piping bag or plastic ziploc bag, cut off a little from one end, this will make it easier for stuffing the shells.
• Stuff each manicotti shell with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. There should be enough sauce to fully cover the manicotti.
• Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
• Transfer the dish to the preheated oven and bake for 1 hour covered, then 15-20 minutes uncovered, or until the noodles are soft.
• Serve garnished with basil if preferred and more grated Parmesan cheese.

SPINACH CHEESE MANICOTTI

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.

SPINACH & CHEESE STUFFED MANICOTTI

Steps:

• Preheat oven to 350* F.
• Combine sauce and sausage in the same skillet sausage was cooked, keep warm.
• In a large bowl, mix spinach, cheeses, eggs, Italian seasoning, garlic powder, salt and pepper. Stir together until well blended.
• Place about 2 cups sauce in a 9X13 inch casserole dish. Spread it around to cover the bottom.
• Now, to fill the manicotti. You can do this however you wish. You can use a pastry bag, or a zip-lock bag with a corner cut, or a spoon. I chose to use an old baby spoon (from when my daughter was a baby, the kind with the rubber temperature controlled end). I had fantastic results doing it that way. I highly recommend doing it that way. You may have to fill half, turn manicotti around and fill from the other end, as I did. Try to get as much filling in as possible, letting it over flow from the ends. Place the filled shell into the sauce-lined dish. Repeat with the remaining manicotti shells, and fill the dish with the stuffed shells, until you either run out of room, or shells or filling. I ran out of room first, I got twelve into my casserole dish. (I did have left over filling, which I froze.) You could also use two separate smaller dishes, and freeze one for another meal.
• Cover pasta with sauce, you don't have to use it all, just make sure all the exposed manicotti are covered in sauce, about 2 ½ cups. Place sliced mozzarella on top of sauce and sprinkle remaining ½ cup shredded cheese mix over the mozzarella. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
• Bake, covered with foil, 50 minutes. Remove foil, and bake an additional 10 minutes.
• Let rest 10 minutes before serving.
• Tips:.
• It's perfectly fine if you want to use full fat versions of the cheeses, we just prefer the low fat and fat free versions.
• It's perfectly fine to leave the spinach out and turn this into just a cheese manicotti.

SPINACH AND CHEESE STUFFED MANICOTTI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Divide mozzarella cheese into 3 portions.
• Bring a large pot of lightly salted water to a boil. Cook manicotti in boiling water, stirring occasionally until softened slightly but still firm, about 7 minutes. Drain and rest in a bowl of cold water.
• Combine spinach, Alfredo sauce, Parmesan cheese, and 1 portion mozzarella cheese in a large bowl; mix well and season with salt and pepper. Spoon fill mixture into each manicotti shell. Divide stuffed shells evenly between two 9x13-inch baking dishes. Pour 1 jar spaghetti sauce over each baking dish and sprinkle with equal portions mozzarella cheese. Cover both baking dishes with aluminum foil.
• Bake in preheated oven until cheese is melted and sauce is bubbly, about 45 minutes.

SPINACH & GROUND MEAT MANICOTTI

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.

SPINACH AND PORCINI STUFFED MANICOTTI

Steps:

• Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
• In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
• Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.
• Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
• Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
• Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.