Spinach Pesto Manicotti Recipes

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 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 PESTO MANICOTTI

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, combine ground beef, spinach, cheese, pesto and egg. If desired, add salt and pepper; mix well. For easier stuffing, place beef mixture in resealable freezer plastic bag; seal bag. Cut about 1-inch hole in bottom corner of bag.
• Fill each manicotti by squeezing beef mixture into manicotti; place in sprayed baking dish. Pour pasta sauce over manicotti. Cover with foil.
• Bake 30 to 40 minutes or until filling is no longer pink in center.

SPINACH, PESTO, AND BEEF STUFFED MANICOTTI

Steps:

• 1. Brown the ground meat and season well with salt and pepper. Drain off the grease and put in a large bowl.
• 2. Boil the shells, according to package, drain and set aside. Preheat the oven to 350 degrees.
• 3. In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
• 4. Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
• 5. Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
• 6. Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
• 7. Top each shell with Provolone. Pour remaining marinara over shells, top with shredded mozzarella.
• 8. Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.

CREAMY PESTO MANICOTTI

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.

PESTO MANICOTTI (NO TOMATOES)

Steps:

• Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
• Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
• Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
• Coarsely chop the spinach.
• In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
• Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
• Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
• Arrange each filled tube in a single layer in the prepared baking dish.
• When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
• Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

NO BOIL BAKED MANICOTTI RECIPE

Steps:

• Preheat oven to 350 degrees.
• Mix spaghetti sauce and water until well combined. Set aside.
• In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
• Transfer to a piping bag (a gallon Ziploc baggy works well too).
• Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9x13 inch baking dish.
• Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
• Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
• Top manicotti with remaining 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. Broil on high for a minute or so if desired.
• Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!