Cheesyspinachmanicotti Recipes

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.

Steps:

• .In a skillet, saute onion and garlicin oil and set aside.
• In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, italian seasoning, salt, and pepper and beat until well mixed.
• Drain spinach with several paper towels and squeeze until spinach is well drained.
• Add spinach and onion to cheese mixture and mix well.
• Spoon this mixture into manicotti shells, using 1 teaspoon at a time.
• Be careful not to tear shells.
• Pour half of spaghetti sauce in bottom of 9x13 inch baking dish.
• Arrange shells over the sauce and top with remaining sauce.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven , uncover and sprinkle remaining cheeses over top.
• Return to oven until cheese melts.

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally., Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt., Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top., Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
• Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
• Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Steps:

• Cook the manicotti shells according to the directions on the box.
• Drain in colander and set aside to dry.
• Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl.
• Add an extra handful of mozzarella and a little more parmesan if you like it cheesier.
• I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think it’s enough.
• If you don’t like a lot of seasoning, just put 1 tsp.
• of each in.
• If not, just keep adding until it's seasoned to your taste.
• You can also add a dash of salt and pepper if you like or a little bit of garlic.
• Preheat oven to 350.
• Once the shells are drained and the cheese is mixed together, begin stuffing the shells.
• Be careful because they have a tendency to split.
• Pour about half of the marinara sauce in the bottom of the baking dish and spread evenly before you place the shells in the dish.
• Once all the shells arranged in the baking dish, pour the remainder of the marinara sauce on top.
• Then add any leftover cheese on top of the sauce.
• Sprinkle with basil and Italian seasoning.
• Cover with aluminum foil.
• Bake for about 30 minutes.

Steps:

• In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. , Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti., Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.

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.

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.

Steps:

• Preheat oven to 350°F.
• Spray large nonstick skillet with cooking spray.
• Add mushrooms and garlic; cook 5 minute on medium heat, stirring frequently.
• Remove from heat.
• Beat egg whites lightly in medium bowl.
• Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.
• Check for seasoning.
• Spoon evenly into manicotti shells.
• Place in 13x9-inch baking dish sprayed with cooking spray.
• Cover with spaghetti sauce.
• BAKE 40 minutes or until heated through.
• Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minute or until mozzarella cheese is melted.

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.

Steps:

• Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
• Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
• Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
• In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
• Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
• In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
• Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
• Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.

Steps:

• Heat oven to 350°F.
• Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.
• Drain pasta; fill with spinach mixture. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
• Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.

Steps:

• Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.

Steps:

• Grease two 9-inch baking pans.
• In a large skillet over medium-high heat stirring with wooden spoon cook the ground beef or bulk sausage meat with the onion until browned breaking up the meat while cooking (about 10-12 minutes the meat should be lightly browned) drain fat.
• Add in garlic and cook, stirring for 2 minutes.
• Transfer to a bowl then mix in the drained spinach, Parmesan cheese and ricotta cheese; set aside to cool (about 10-15 minutes).
• When the ground beef is cool add in mozzarella cheese, eggs, seasoned salt and black pepper mix well to combine, at this point you may season with more salt and pepper if desired and if you want more garlic flavor add in some garlic powder to the mixture.
• Spread about 1/4 to 1/3 cup marinara sauce onto the bottom of each baking pan.
• Carefully stuff each noodle with the beef mixture then place in one layer in the baking dish (you should have 7 in each dish).
• FOR ONE PAN; drizzle about 1-1/2 cups (or more) marinara sauce over shells, sprinkle about 3/4 cup or more of mozzarella cheese over sauce, then sprinkle with 1/3 cup Parmesan cheese on top; repeat with remaining pan.
• Preheat oven to 350 degrees F (oven rack to to lowest position).
• Cover each pan with foil and bake 25 minutes, uncover and continue baking for another 8 minutes (allow to sit for about 15 minutes before serving).