VEGETABLE-STUFFED MANICOTTI
Add something cheesy to your family's Italian dinner with this pasta dish that's stuffed with Broccoli and Mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
- Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
- Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 20 mg, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 820 mg, Sugar 3 g
VEGETABLE MANICOTTI
Looking for an Italian dinner? Then check out pasta recipe made with vegetables and manicotti topped with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain shells as directed on package.
- Meanwhile, mix remaining ingredients except pasta sauce and Parmesan cheese.
- Fill each cooked pasta shell with about 2 tablespoons vegetable mixture; place filled sides up in baking dish. Spoon pasta sauce over shells. Sprinkle with Parmesan cheese.
- Cover tightly with foil; bake 50 to 60 minutes or until hot.
Nutrition Facts : Calories 620, Carbohydrate 84 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 19 g, TransFat 0 g
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
LIGHT VEGETABLE MANICOTTI
This tasty sounding dish comes from My Magazine, courtesy of Kroger. Very simple and quick, and healthy too! Photo: Kroger 02-02-15
Provided by Ellen Bales
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine ricotta cheese, egg substitute, 1/2 cup mozzarella cheese, Parmesan cheese, black pepper, and broccoli and cauliflower.
- 2. Carefully and evenly fill manicotti. Arrange in a lightly sprayed 13x9-inch baking dish and top with marinara sauce.
- 3. Cover and bake in a preheated 350º oven for 30 minutes or until heated through.
- 4. Uncover and sprinkle with remaining mozzarella cheese. Bake 10 minutes more or until cheese is melted. Sprinkle with basil if desired. Refrigerate any leftovers.
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
VEGETABLE MANICOTTI
This manicotti is made with lasagna noodles. Or, you could skip the lasagna noodles and toss the filling with cooked pasta shells. Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente.
- Drain and rinse under cold water.
- Meanwhile, in a large skillet, heat the olive oil over medium heat.
- Add the zucchini and cook, stirring, until golden, about 5 minutes.
- Transfer to a bowl to cool.
- Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper.
- Rinse the food processor bowl.
- Lay the noodles flat on a work surface.
- Place an equal amount of the zucchini mixture at the end of each noodle, then roll up.
- Divide the rolls among 4 dinner plates.
- Using the food processor, puree the remaining roasted peppers with the tomato until smooth.
- Season with salt and pepper and pour over the rolls.
- Top with the sliced basil.
Nutrition Facts : Calories 365.1, Fat 9.6, SaturatedFat 3.7, Cholesterol 15.6, Sodium 1998.1, Carbohydrate 49.3, Fiber 5.6, Sugar 5.3, Protein 22.6
VEGETABLE MANICOTTI'S
These are a great lowfat, meatless manicotti that can be prepared in advance and kept frozen until ready to bake them. The Recipe comes from Stoneyfield Farm.
Provided by Barb G.
Categories Manicotti
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using a yogurt cheese maker or layered cheesecloth, strain the whey from 1 quart of yogurt to make yogurt cheese; One quart of yogurt will yield approximately 2 cups of yogurt cheese.
- Bring 6 cups of water to a boil, and cook manicotti shells until still slightly frim, being careful not to overcook, Drain shells, rinse in cold water.
- Preheat oven to 350 degrees; In a 9x13-inch baking dish, coat the bottom of the dish with 4 tablespoons of the sauce; Set aside.
- In a large mixing bowl, fold vegetables, 1/2 cup mozzarella, herbs, salt, pepper and the eggs into the yogurt cheese; Using a spoon, gently fill the manicotti shells with the cheese and vegetable mixture and place them in the baking dish; Once all the shells have been filled, top manicotti with remaining sauce; Bake 25 minutes.
- Top with remaining shredded cheese and bake an additional 15 minutes or until cheese is golden, serve warm.
- Manicotti's may be frozen in zip lock bag and baked when needed.
Nutrition Facts : Calories 213.1, Fat 10.3, SaturatedFat 3.7, Cholesterol 120.5, Sodium 1085.5, Carbohydrate 19.4, Fiber 1.2, Sugar 14.5, Protein 10.7
ROASTED VEGETABLE AND CHICKEN MANICOTTI
Love casseroles? Pop this one in the oven and savor the aroma.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
- While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
- Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
- Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.
Nutrition Facts : Calories 485, Carbohydrate 39 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg
MEAT FILLED MANICOTTI
This is a tasty and filling dish that can be nicely paired with a green salad if desired.
Provided by teppij
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
- Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
- Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g
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Cuisine ItalianTotal Time 50 minsCategory Main DishCalories 332 per serving
- Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold its shape.). Drain, cool, and set aside till you're ready to stuff the tubes.
- In a medium-sized bowl, combine the ricotta cheese, egg, salt, pepper, 1 cup of the mozzarella (reserving the other 1 cup), and parmesan. Mix well. Grate the carrot, zucchini, squash, and broccoli. Add the vegetables to the cheese mixture and stir to combine.
- Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9x13 inch pan with 1 cup of sauce, such as Homemade Marinara Sauce. Line the manicotti up in the baking dish and top with the remaining 2 cups of sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.
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4.7/5 (3)Total Time 55 minsCategory CasserolesCalories 294 per serving
- Meanwhile, heat the olive oil in a skillet and cook the onion, garlic, peppers, broccoli and mushrooms until just lightly cooked. Add the spices and stir to combine. Set aside
- Combine the egg with the ricotta cheese, Parmesan cheese, salt and pepper and mix well. Add the vegetables and stir to combine.
- Put a little of the pasta sauce in the middle of a 9 x 13" pan. Fill each manicotti shell with the vegetable mixture and place on the sauce. Add more sauce to the top of the filled shells and then top with the grated Jarlsberg cheese.
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