Best 2 Spinach Cheese Stuffed Manicotti Recipes
Indulge in the culinary delight of Spinach Cheese Stuffed Manicotti, a symphony of flavors that will tantalize your taste buds. This classic Italian dish features jumbo manicotti shells generously filled with a luscious mixture of fresh spinach, ricotta cheese, Parmesan cheese, and herbs, creating a rich and creamy filling. Bathed in a velvety tomato sauce and baked to perfection, each bite offers a harmonious blend of textures and flavors that will leave you craving more.
In addition to the main recipe, discover variations that cater to diverse preferences and dietary restrictions. Explore the sun-dried tomato and spinach filling, where sun-dried tomatoes infuse a tangy and umami flavor into the classic spinach and cheese combination. Create a creamy pesto sauce that adds a vibrant green hue and a nutty, herbaceous flavor to the dish. For a meatless option, try the roasted vegetable filling, where colorful roasted vegetables bring a hearty and nutritious twist to the manicotti.
If you're seeking a gluten-free alternative, the article presents a delightful gluten-free manicotti recipe, ensuring that everyone can savor this culinary masterpiece. And for those with a passion for homemade pasta, there's a comprehensive guide to making your own manicotti shells from scratch, allowing you to control the texture and quality of your pasta.
SPINACH & CHEESE STUFFED MANICOTTI
This is a wonderfully cheesy manicotti recipe made easier by not having to cook the shells first. Comfort food at it's finest. The original recipe source idea is RecipeGirl, but made a few of my own changes and additions. Hope you try it, it is worth the time.
Provided by Meekocu2
Categories Manicotti
Time 1h45m
Yield 12-14 manicotti, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350* F.
- Combine sauce and sausage in the same skillet sausage was cooked, keep warm.
- In a large bowl, mix spinach, cheeses, eggs, Italian seasoning, garlic powder, salt and pepper. Stir together until well blended.
- Place about 2 cups sauce in a 9X13 inch casserole dish. Spread it around to cover the bottom.
- Now, to fill the manicotti. You can do this however you wish. You can use a pastry bag, or a zip-lock bag with a corner cut, or a spoon. I chose to use an old baby spoon (from when my daughter was a baby, the kind with the rubber temperature controlled end). I had fantastic results doing it that way. I highly recommend doing it that way. You may have to fill half, turn manicotti around and fill from the other end, as I did. Try to get as much filling in as possible, letting it over flow from the ends. Place the filled shell into the sauce-lined dish. Repeat with the remaining manicotti shells, and fill the dish with the stuffed shells, until you either run out of room, or shells or filling. I ran out of room first, I got twelve into my casserole dish. (I did have left over filling, which I froze.) You could also use two separate smaller dishes, and freeze one for another meal.
- Cover pasta with sauce, you don't have to use it all, just make sure all the exposed manicotti are covered in sauce, about 2 ½ cups. Place sliced mozzarella on top of sauce and sprinkle remaining ½ cup shredded cheese mix over the mozzarella. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
- Bake, covered with foil, 50 minutes. Remove foil, and bake an additional 10 minutes.
- Let rest 10 minutes before serving.
- Tips:.
- It's perfectly fine if you want to use full fat versions of the cheeses, we just prefer the low fat and fat free versions.
- It's perfectly fine to leave the spinach out and turn this into just a cheese manicotti.
SPINACH-AND-CHEESE-STUFFED MANICOTTI
Steps:
- Cook manicotti shells according to package directions; drain. Meanwhile, combine ricotta, 3/4 cup mozzarella, Parmesan, egg, spinach, nutmeg and pepper. Spoon about 3 tablespoons into each shell. Arrange shells in 2-quart baking dish. Combine tomato paste, broth, mushrooms and Italian seasoning; season with salt, if desired. Pour over shells. Bake, covered, in preheated 350°F oven, 30 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes more. Garnish with parsley, if desired.
Tips:
- Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach.
- Squeeze out the excess water from the spinach: This will help prevent the manicotti from becoming watery.
- Use a variety of cheeses: A combination of cheeses, such as ricotta, mozzarella, and Parmesan, will give the filling a rich and complex flavor.
- Season the filling generously: The filling should be well-seasoned with salt, pepper, and garlic powder.
- Use a large pot for cooking the manicotti: The manicotti should be able to fit in the pot without being crowded.
- Don't overcook the manicotti: The manicotti should be cooked until it is al dente, or slightly firm to the bite.
Conclusion:
Spinach cheese stuffed manicotti is a delicious and versatile dish that can be served as a main course or a side dish, this recipe for spinach cheese stuffed manicotti is sure to please everyone at your table.Additional tips:
- If you don't have a meat grinder, you can finely chop the spinach in a food processor.
- You can use any type of pasta sauce for this recipe. I like to use a simple tomato sauce, but you could also use a white sauce or a pesto sauce.
- Top the manicotti with additional cheese before baking. This will help it get golden brown and bubbly.
Enjoy!
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