OLIVE GARDEN MANICOTTI RECIPE RECIPES

SPINACH CHEESE MANICOTTI RECIPE | ALLRECIPES

Spinach Cheese Manicotti Recipe | Allrecipes image

My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Provided by Ernie

Categories World Cuisine European Italian

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1?½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1?½ cups water
1 (8 ounce) package manicotti shells

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.

Nutrition Facts : Calories 576.1 calories, CarbohydrateContent 69 g, CholesterolContent 81.8 mg, FatContent 20.5 g, FiberContent 9.2 g, ProteinContent 29.8 g, SaturatedFatContent 9.7 g, SodiumContent 1409.9 mg, SugarContent 24.4 g

SEAFOOD MANICOTTI RECIPE | ONE OF THE NELLIEBELLIE RECIPES

Seafood Manicotti Recipe | one of the NellieBellie recipes image

Manicotti is stuffed with seafood and topped with a creamy cheesy sauce before being baked up in the oven.

Provided by Nellie

Categories Main Course

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 18

Ingredients

1 package of manicotti
1 5 ounce can of white crabmeat (drained and chopped, if needed)
1/2 pound shrimp (cooked (if needed) and chopped)
1 egg (slightly beaten.)
1 small onion (finely chopped)
2 cups shredded mozzarella cheese
1/4 cup mayo
2 tablespoons milk
1 tablespoon Old Bay seasoning
1 cup ricotta cheese
1/4 cup butter
1 3/4 tablespoons cornstarch
2 cloves garlic, minced
3 cups milk
6 cups shredded parmesan cheese
2 teaspoons salt
2 teaspoons pepper
1 cup fresh parsley, chopped ---optional

Steps:

In a large casserole pan (a 9 by 13 will make all but 2 of your manicotti noodles), lay out your manicotti noodles. Pour boiling water over them until they are covered. Let soak 30 minutes. Drain off and let the noodles cool.
Mix the seafood, egg, onion, mozzarella cheese, Old Bay seasoning, mayo, and the 2 tablespoons of milk together.
Stuff the seafood filling into the cooled manicotti. To make this easier, use a Ziplock bag with a corner cut off.
In a medium heavy saucepan, melt the butter on low/medium heat.
When the butter is melted add the cornstarch and whisk just until smooth.
Add the minced garlic and whisk gently for about 1 minute or until fragrant.
Slowly pour in the milk, whisking continuously. Heat until the sauce thickens up a bit. Do NOT boil.
Add the parmesan cheese, return the pan to the heat, and continue stirring until the cheese is melted and the sauce is smooth.
Add the salt & pepper. Taste and add additional salt & pepper, if needed.
Spread the ricotta over the stuffed manicotti and top with the sauce. NOTE: if you are making a 9 by 13 pan you most likely won't use about 1/2 cup of the sauce.
Put into 350 degree preheated oven and bake for 45 minutes or until hot and bubbly.
Remove from the oven, turn the oven to broil. Top with parsley and broil for about 5 minutes or until golden brown.
Let cool before serving. Serve with a squeeze of lemon and sprinkle of fresh parsley.

Nutrition Facts : Calories 651 kcal, CarbohydrateContent 14 g, ProteinContent 47 g, FatContent 45 g, SaturatedFatContent 25 g, TransFatContent 1 g, CholesterolContent 209 mg, SodiumContent 2354 mg, FiberContent 1 g, SugarContent 7 g, ServingSize 1 serving

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