Spinachgroundmeatmanicotti 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:

• Preheat oven to 350.
• Cook sausage in skillet on medium heat for 14-16 minutes, covered, turning occasionally.
• Sausage is done when cooked through, with no pink in center.
• In separate skillet, steam spinach.
• When sausage is done, chop into ½ in.
• pieces, return to same skillet and add marinara sauce.
• Let sauce and sausage simmer while you prepare manicotti filling.
• Make filling by mixing first 6 ingredients together.
• Stuff filling into uncooked shells and lay in an 8” x 13” glass casserole dish.
• Pour sauce and water over stuffed shells.
• Cover with foil, bake for 45 minutes.
• Remove foil and cook for another 5 minutes-adding shredded mozzarella or parmesan cheese if desired.

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:

• 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.

Steps:

• Preheat oven to 400°F.
• Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti "per package directions" (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle - easier to stuff!). Drain and rinse pasta with cool water.
• Spray 2 - 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
• Coat manicotti with Alfredo sauce.
• Garnish with additional Parmesan and red pepper flakes if desired.
• Cover casseroles with foil and bake at 400 oF for 30 minutes.

Steps:

• Preheat the oven to 375°F.
• Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
• Stir together all the spinach blend ingredients in a separate bowl and set aside.
• In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
• Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
• Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
• Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
• Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
• Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
• Bake uncovered for 5 minutes or until the cheese is melted.
• Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
• Enjoy!