Best 2 Meaty Spinach Manicotti Recipes

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**Spinach and Meat Manicotti: A Culinary Journey of Italian Delights**

In the realm of Italian cuisine, manicotti stands as a testament to the harmonious fusion of flavors and textures. These delectable pasta tubes, generously filled with a delectable blend of spinach, ricotta, and aromatic herbs, are enveloped in a rich tomato sauce, creating a symphony of flavors that dances on the palate. Embark on a culinary adventure as we unveil two enticing variations of this classic dish: the Meaty Spinach Manicotti and the Spinach and Cheese Manicotti. Both recipes offer a unique interpretation of this beloved pasta, catering to diverse preferences and dietary choices. Prepare to tantalize your taste buds with these culinary masterpieces, guaranteed to leave you craving for more.

Here are our top 2 tried and tested recipes!

MEATY SPINACH MANICOTTI



Meaty Spinach Manicotti image

This hearty stuffed pasta dish will feed a crowd. Tangy tomato sauce tops manicotti that's filled with a mouthwatering blend of Italian sausage, chicken, spinach and mozzarella cheese. Be prepared to share the recipe!-Pat Schroeder, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 14-16 servings.

Number Of Ingredients 12

2 packages (8 ounces each) manicotti shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups 2% milk
3/4 cup grated Parmesan cheese
1 pound bulk Italian sausage
4 cups cubed cooked chicken or turkey
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
2 jars (24 ounces each) spaghetti sauce
1/4 cup minced fresh parsley

Steps:

  • Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. , Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.

Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

DAN'S MEATY SPINACH & MUSHROOM MANICOTTI



DAN'S MEATY SPINACH & MUSHROOM MANICOTTI image

I created & made this delicious & tasty Manicotti dish for my husband's birthday. It was a Special Birthday request. I made it extra special by using both Ground Round & Italian Sausage, along with Chopped spinach in both the shells & sauce & lots of diced tomatoes & sliced mushrooms, peppers & onions . It had lots of flavor...

Provided by Rose Mary Mogan

Categories     Casseroles

Time 2h35m

Number Of Ingredients 26

1 box manicotti shells, 8 ounces
12 oz mozzarella cheese shreds
3/4 c grated parmesan cheese
MANICOTTI SPINACH & CHEESE FILLING
2 lb ricotta cheese
1 tsp granulated garlic
1 tsp dried sweet basil
3 large eggs, room temperature
1/2 c grated parmesan cheese
10 oz frozen chopped spinach,thawed & squeezed dry
SPINACH & MUSHROOM MEAT SAUCE
3 lb ground round
1 1/2 lb bulk italian sausage
4-6 clove garlic, minced, or 1 tbs. granulated garlic
1 large onion, chopped
10 oz frozen chopped spinach, thawed & squeezed dry
1 Tbsp dried sweet basil
1 Tbsp italian seasoning or oregano
1 tsp ground nutmeg
3 jar(s) pasta sauce, 24-28 ounces each
2 can(s) diced tomatoes 14.5 oz. cans
8 oz canned sliced mushrooms, drained
1 large red bell pepper, chopped
3 Tbsp olive oil, extra virgin
2 Tbsp sugar
1/2 c grated parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees F. Boil noodles according to directions on package for Al Dente, then rinse and set aside till needed.Add olive oil to large skillet, then add in chopped onions, & peppers, & minced garlic, cook about 5 minutes, then add in the ground round and bulk Italian Sausage, cook until meat is almost done, drain any excess fat. Set aside. Spray a 9 X12 or 9 X 15 size casserole dish with cooking spray and set aside till needed. I used the larger size.
  • 2. Add the pasta sauce to a large pot, then add in the cooked meat & vegetables. Stir to blend & cook over low heat.
  • 3. Defrost spinach if not already thawed, squeeze dry. Add one 10 oz. package to pasta sauce mixture, and stir till mixed.
  • 4. Add in spices and stir again. Add in un drained diced tomatoes, sliced mushrooms & parmesan cheese. Stir till blended together, continue cooking over low heat.
  • 5. While sauce is cooking prepare the ricotta filling, adding in all the spices, spinach, cheese and eggs.
  • 6. Mix until blended together, then set aside until needed.
  • 7. Taste sauce and adjust spices according to taste. Adding more if desired.
  • 8. Now using a 9 X15 size casserole dish, add enough of the meat sauce to cover the bottom of the dish, top with some of the parmesan and a layer of the shredded mozzarella cheese shreds.
  • 9. Now spoon or pipe ricotta mixture into each of the manicotti shells, and lay atop of the sauce. Repeat until all of the shells are filled. Then top with additional shredded mozzarella cheese.
  • 10. Now spoon more sauce over the noodles, along with the remaining parmesan cheese and mozzarella cheese shreds. Then cover dish with aluminum foil and bake in preheated oven for 45 minutes, then remove foil.NOTE: I did place the casserole dish in a larger shallow Jelly Roll pan to catch any potential drips during cooking.
  • 11. Return to oven and continue to bake for an additional 15 to 20 minutes, or until dish is piping hot. Remove from oven, allow to sit and come together for about 15 minutes before serving.
  • 12. Serve with your favorite salad and Garlic Bread and enjoy.

Tips:

  • Use fresh spinach: Fresh spinach is more flavorful and nutritious than frozen spinach. If using frozen spinach, thaw it completely before using.
  • Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its flavor.
  • Use a good quality cheese: The cheese is one of the most important ingredients in this dish, so use a good quality cheese that you enjoy. A sharp cheddar or Parmesan cheese would be a good choice.
  • Use a large baking dish: This dish will make a lot of manicotti, so be sure to use a large baking dish. A 9x13 inch baking dish is a good size.
  • Let the manicotti rest before serving: Once the manicotti is cooked, let it rest for a few minutes before serving. This will help the manicotti to set and make it easier to slice.

Conclusion:

Meaty spinach manicotti is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. With its combination of tender pasta, flavorful filling, and rich sauce, this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this meaty spinach manicotti a try. You won't be disappointed!

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