MANICOTTI WITH SPINACH AND RICOTTA RECIPES

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SPINACH CHEESE MANICOTTI RECIPE: HOW TO MAKE IT



Spinach Cheese Manicotti Recipe: How to Make It image

The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
4 ounces cream cheese, softened
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 manicotti shells, cooked and drained
1 jar (26 ounces) spaghetti sauce

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.

Nutrition Facts : Calories 682 calories, FatContent 38g fat (19g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 1418mg sodium, CarbohydrateContent 56g carbohydrate (21g sugars, FiberContent 7g fiber), ProteinContent 33g protein.

MANICOTTI RECIPE - BON APPéTIT



Manicotti Recipe - Bon Appétit image

This manicotti recipe is made with delicate crepes instead of dried pasta, and the result is something heavenly.

Provided by Brad Leone

Yield Makes about 24

Number Of Ingredients 11

6 large eggs
1¼ cups all-purpose flour
½ teaspoon kosher salt
Nonstick vegetable oil spray
2 large egg yolks, beaten to blend
1½ pounds ricotta
8 ounces mozzarella, grated
1 ounce Parmesan, grated, plus more for serving
Kosher salt, freshly ground pepper
2 10-ounce frozen chopped spinach, thawed, drained (optional)
3 cups marinara sauce, preferably homemade, divided

Steps:

  • Using an electric mixer on high speed, beat eggs in a large bowl until light, airy, pale in color, and can nearly hold peaks, 6–8 minutes.
  • Reduce mixer speed to low. Gradually add flour and salt, beating well between additions, until no clumps of flour remain. With mixer speed on low, slowly pour in 1½ cups water and continue to beat until well incorporated. Cover and let dough rest at least 2 hours (this gives the flour time to hydrate and results in a smoother finished texture).
  • Heat a small nonstick skillet over medium and spray with nonstick spray. Pour 2 Tbsp. batter into skillet and cook, swirling skillet constantly to encourage crepe to form a nice, round shape, until set, 15–20 seconds. Tap out crepe onto a clean towel; gently flatten any creases. Repeat with remaining batter; if possible, do not to stack crepes.
  • Do Ahead: Dough can be made 1 day ahead; keep covered and chill.
  • Preheat oven to 350°. Mix egg yolks, ricotta, mozzarella, and Parmesan in a large bowl; season with salt and pepper. Squeeze out excess liquid from spinach, if using, and add to egg mixture; toss to coat.
  • Spread 1 cup sauce in a 13x9" baking pan. Working one at a time, spoon 2 Tbsp. filling in center of crepe. Spread filling all the way to the ends. Roll up crepe, then flatten slightly with your hands. Transfer seam side down to prepared dish. Working in batches if needed, repeat with remaining crepes and filling, leaving a small gap in between each. Top with sauce and cover with foil. Bake manicotti until cheese is melted and sauce is bubbling, 35–45 minutes. Let manicotti cool slightly in pan to set, about 15 minutes. Top with Parmesan and pepper before serving.
  • Do Ahead: Filling can be made 1 day ahead; cover and chill. Manicotti can be made 1 month ahead; transfer to airtight containers or freezer bags and freeze.

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