Spinach Manicotti With Italian Sausage Food

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STUFFED MANICOTTI WITH SAUSAGE AND SPINACH



Stuffed Manicotti with Sausage and Spinach image

A hearty and delicious Italian classic!

Provided by Tricia

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

1 pound sweet Italian sausage (casings removed)
2 teaspoons extra virgin olive oil
8 ounces mushrooms (cleaned and thick sliced)
¼ teaspoon salt
1 small shallot (minced)
4 cloves garlic (minced)
¼ teaspoon crushed red pepper flakes ((optional))
½ cup dry white wine
5 ounces fresh baby spinach leaves
3 cups marinara sauce (store-bought or homemade)
8 ounces manicotti pasta shells ((12 to 14 shells))
2 cups part-skim ricotta cheese
2 large eggs (lightly beaten)
2 tablespoons fresh parsley leaves (chopped)
½ teaspoon salt
½ teaspoon fresh ground black pepper
⅓ cup fresh shredded Parmesan cheese (divided)
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 425°F. Lightly grease a 13x9-inch baking pan with nonstick spray. Set aside.
  • Put a large pot of water on the stove top and heat on medium-low while preparing the sauce.

Nutrition Facts : Calories 613 kcal, Carbohydrate 28 g, Protein 35 g, Fat 39 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 151 mg, Sodium 1845 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 20 g, ServingSize 1 serving

SAUSAGE SPINACH MANICOTTI



Sausage Spinach Manicotti image

"My newly married daughter didn't want to ask her mother-in-law for the recipe to her husband's favorite meal," writes Donna Moyer of Grants Pass, Oregon. "Instead, she asked me to help her figure out a recipe. Together, we cam up with this delicious stick-to-the-ribs casserole. It's so easy, today my 4-year-old granddaughter stuffs the pasta shells herself!"

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 5 servings.

Number Of Ingredients 11

2 cups shredded mozzarella cheese, divided
1-1/2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon dried oregano
1 garlic clove, minced
10 uncooked manicotti shells
1 pound bulk Italian sausage
1 jar (26 ounces) spaghetti sauce
3/4 cup water

Steps:

  • In a large bowl, combine 1 cup mozzarella cheese, cottage cheese, spinach, Parmesan cheese, egg, oregano and garlic; stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish., Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Stir in spaghetti sauce; pour over manicotti. Pour water along sides of pan. , Cover and bake at 350° for 1 hour. Uncover; sprinkle with remaining mozzarella. Bake 5-8 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 648 calories, Fat 34g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 1763mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 5g fiber), Protein 40g protein.

MANICOTTI WITH ITALIAN SAUSAGE



Manicotti with Italian Sausage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil
2 cups ricotta
3 cups shredded low-moisture mozzarella
2 1/2 cups grated Parmesan
One 8-ounce package manicotti

Steps:

  • Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
  • Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
  • For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
  • Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

SAUSAGE MANICOTTI



Sausage Manicotti image

This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. -Carolyn Henderson, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 7 servings.

Number Of Ingredients 5

1 pound uncooked bulk pork sausage
2 cups 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (24 ounces) marinara sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° for 55-60 minutes or until a thermometer inserted into the center of a shell reads 160°., Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.

Nutrition Facts : Calories 489 calories, Fat 24g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1232mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 3g fiber), Protein 27g protein.

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti 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 Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 12

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, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g

SPINACH AND CHEESE MANICOTTI RECIPE BY TASTY



Spinach And Cheese Manicotti Recipe by Tasty image

Here's what you need: manicotti shells, shredded italian cheese blend, ricotta cheese, frozen cut spinach, cream cheese, grated parmesan cheese, himalayan sea salt, pepper, dry parsley flakes, dry oregano, dry basil, garlic powder, onion powder, marinara sauce, fresh thyme

Provided by Sarah LaDue

Yield 6 servings

Number Of Ingredients 15

1 box manicotti shells, follow box directions to prepare
12 cups shredded italian cheese blend
11 containers ricotta cheese, 15 oz (425 G)
1 bag frozen cut spinach
4 oz cream cheese, softened to room temperature
½ cup grated parmesan cheese, (reserve ¼ cup for serving)
½ teaspoon himalayan sea salt
¼ teaspoon pepper
1 tablespoon dry parsley flakes
¾ tablespoon dry oregano
½ tablespoon dry basil
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ jars marinara sauce, (can serve with extra) 24 oz (680 G)
¼ teaspoon fresh thyme

Steps:

  • Preheat the oven to 375°F.
  • Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
  • Stir together all the spinach blend ingredients in a separate bowl and set aside.
  • In the bottom of an ungreased 13x9 (3 qt) glass baking dish, spread 1 ½ cups (390 G) pasta sauce along the bottom.
  • Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1 inch (2.5 cm) off the corner - you want it big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
  • Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
  • Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
  • Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
  • Uncover dish and top with more sauce. Then, sprinkle remaining ½ cup Italian cheese blend on top of the sauce.
  • Bake uncovered for 5 minutes or until the cheese is melted.
  • Sprinkle with thyme and add some fresh chives (optional) upon serving. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 1099 calories, Carbohydrate 18 grams, Fat 87 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams

SPINACH MANICOTTI WITH ITALIAN SAUSAGE



Spinach Manicotti with Italian Sausage image

Old world-style manicotti dish with a couple of my own touches. Absolutely delicious! The best manicotti recipe out there! I recommend using Bertolli® Italian Sausage, Marinara with Burgundy Wine, or Tomato and Basil sauce flavors.

Provided by Cherokee Princess

Categories     Italian Recipes

Time 1h30m

Yield 6

Number Of Ingredients 6

1 (9 ounce) bag fresh spinach
1 pound bulk Italian sausage
1 (24 ounce) carton small curd cottage cheese
1 (12 ounce) package shredded mozzarella cheese, divided
12 manicotti shells
2 (24 ounce) jars spaghetti sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a pot of water to a boil and immerse spinach in the boiling water until dark green and softened, about 2 minutes. Drain and squeeze out excess moisture.
  • Cook sausage in a skillet over medium heat until browned and crumbly, about 10 minutes, stirring often. Drain excess grease. Combine spinach and sausage in a bowl. Mix cottage cheese and 8 ounces of mozzarella cheese into sausage and spinach, stirring until filling is thoroughly combined.
  • Use your fingers to stuff uncooked manicotti shells with stuffing. Lay stuffed manicotti into a baking dish, side by side, and pour both jars of sauce over manicotti.
  • Bake in the preheated oven until manicotti are tender but still slightly firm to the bite and the filling is hot, 1 hour to 1 hour and 15 minutes. Sprinkle remaining 4 ounces of mozzarella cheese over the dish, let the cheese melt, and serve.

Nutrition Facts : Calories 764.7 calories, Carbohydrate 63.5 g, Cholesterol 87.6 mg, Fat 35.4 g, Fiber 7.9 g, Protein 47.6 g, SaturatedFat 15.7 g, Sodium 2394.7 mg, Sugar 22.5 g

ITALIAN SAUSAGE AND PEPPERS MANICOTTI



Italian Sausage and Peppers Manicotti image

I wanted something special for my husband when he came home from a business trip and came up with this. He loved it, and now thinks I need to cook for him whenever he goes away. It made a lot and froze beautifully.

Provided by Miz Lily

Categories     One Dish Meal

Time 1h45m

Yield 1 13x9 pan, 8 serving(s)

Number Of Ingredients 13

22 1/2 ounces ricotta cheese (1 1/2 15 oz container, I use fat free)
3 Italian sausages, casing removed (I've used turkey sausage also)
1/2 cup onion, finely chopped
1/2 cup bell pepper, finely chopped (I used red and yellow, but use what you like)
1 large garlic clove, minced (or to taste)
2 eggs
1 tablespoon fresh parsley (minced)
2 teaspoons italian seasoning
2 1/2 cups mozzarella cheese, shredded and divided
3/4 cup parmesan cheese, grated (fresh if you can)
2 (26 ounce) jars marinara sauce (or spaghetti sauce, I prefer simple non-chunky sauce but use what you like)
1 cup water
1 (8 ounce) package manicotti

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fry sausage with garlic, breaking it up as it cooks so its in small pea size chunks.
  • Add onions and bell peppers and cook until veggies are soft and flavors are blended. Drain well! I put it in a metal colander over a bowl and left it to sit to get rid of as much of the grease as possible.
  • In a large bowl, combine ricotta, and egg. Season with parsley, pepper, and Italian seasoning. Mix in 1 1/2 cups mozzarella and 1/2 cup Parmesan. Stir in the well drained sausage mixture.
  • 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 (fill a sturdy sealable storage bag and cut a corner off, works fabulous).
  • Arrange shells 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.
  • Note: The amounts of filling is more than needed for one box of shells, you can either buy more or use the extra filling for other things.

Nutrition Facts : Calories 678.3, Fat 36.3, SaturatedFat 17.2, Cholesterol 148.9, Sodium 1805.7, Carbohydrate 50.9, Fiber 2.1, Sugar 20.2, Protein 36.1

THREE CHEESE MANICOTTI WITH ITALIAN SAUSAGE MARINARA



Three Cheese Manicotti with Italian Sausage Marinara image

This manicotti recipe is filled with three cheeses & Italian herbs, then covered in a delicious Italian sausage marinara sauce! Created by Whitney Bond of WhitneyBond.com.

Number Of Ingredients 22

Italian Sausage Marinara
1 tablespoon olive oil
1/2 cup onion, diced
4 cloves garlic, minced
1 pound Italian sausage
1/2 cup red wine
6 ounce can Hunt's Tomato Paste
28 ounce can Hunt's Petite Diced Tomatoes
15 ounce can Hunt's Tomato Sauce
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons fresh basil, chopped
1 teaspoon dried parsley
1 teaspoon dried oregano
Three Cheese Manicotti
15 ounces ricotta cheese
1/4 cup parmesan cheese, grated
2 cups shredded mozzarella cheese, divided
1/4 cup fresh basil, chopped
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
12 manicotti shells, uncooked

Steps:

  • To prepare the Italian Sausage Marinara
  • Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
  • Add the sausage and cook through.
  • Add the red wine, tomato paste, diced tomatoes and tomato sauce.
  • Add the kosher salt, black pepper, fresh basil, parsley and oregano.
  • Reduce to low, cover and simmer 20-30 minutes.
  • To prepare the Three Cheese Manicotti
  • Bring a large pot of water to boil.
  • Add the manicotti shells and cook 4-5 minutes, drain, then set aside.
  • In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
  • Place this mixture in a piping bag, or plastic bag with a cut corner.
  • Pipe the cheese mixture into the manicotti shells.
  • Pour half of the Italian Sausage Marinara in a casserole dish.
  • Layer the manicotti shells on top.
  • Pour the remaining sauce over the shells.
  • Top with the remaining cup of mozzarella cheese.
  • Place in the oven and bake for 20-25 minutes.

ITALIAN SAUSAGE MANICOTTI



Italian Sausage Manicotti image

Every Italian restaurant has its version of manicotti. Our hearty fave features pasta, ricotta, Parm, spicy sausage and PHILADELPHIA Neufchatel Cheese.

Provided by My Food and Family

Categories     Pasta

Time 1h

Yield 8 servings

Number Of Ingredients 11

16 manicotti shells, uncooked
1 lb. Italian sausage
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
3 Tbsp. milk
1 Tbsp. dried Italian seasoning
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup chopped fresh parsley
1/3 cup KRAFT Grated Parmesan Cheese, divided
2-1/2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
water

Steps:

  • Heat oven to 350ºF.
  • Cook manicotti as directed on package, omitting salt.
  • Meanwhile, crumble sausage into large skillet; cook on medium heat until done, stirring frequently. Drain sausage; return to skillet. Remove from heat. Add Neufchatel, milk and seasoning; stir until Neufchatel is completely melted and mixture is well blended. Add ricotta, parsley and 3 Tbsp. Parmesan; mix well.
  • Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish. Drain manicotti; stuff with sausage mixture. Place in single layer in prepared baking dish; top with nd remaining pasta sauce.
  • Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

Nutrition Facts : Calories 650, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g

STUFFED PASTA MANICOTTI WITH ITALIAN SAUSAGE



Stuffed Pasta Manicotti with Italian Sausage image

What's on the inside matters most with stuffed pasta. Italian sausage is blended with three cheeses to make Stuffed Pasta Manicotti with Italian Sausage.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

12 manicotti shells, uncooked
3/4 lb. Italian sausage
1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 cup part-skim ricotta cheese
1/4 cup milk
1/4 tsp. dried Italian seasoning
1/2 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 350ºF.
  • Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet; drain. Remove from heat. Stir in reduced-fat cream cheese, ricotta, milk, Italian seasoning, parsley and 2 Tbsp. Parmesan.
  • Drain manicotti; stuff with sausage mixture. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
  • Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

SAUSAGE AND CHEESE MANICOTTI



Sausage and Cheese Manicotti image

Categories     Cheese     Pasta     Tomato     Bake     Ricotta     Basil     Sausage     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ragù and filling
12 ounces Italian sweet sausages with fennel seeds (about 3 1/2 sausages)
1/2 cup finely chopped onion
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes with basil
1/8 teaspoon dried crushed red pepper
8 large fresh basil leaves, slivered
2 cups fresh whole-milk ricotta cheese or one 15-ounce container whole-milk ricotta cheese
1 cup 1/4-inch cubes mild imported provolone cheese (provola) or sharp domestic provolone cheese
2 tablespoons plus 3/4 cup freshly grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper
Assembly
1 pound manicotti (large tubular pasta)
1 tablespoon olive oil

Steps:

  • For ragù and filling:
  • Pierce each sausage several times with tip of knife. Place sausages in heavy large saucepan; add onion. Cover; cook over medium-low heat 5 minutes. Turn sausages over; stir onion. Cover and continue to cook until sausages release some fat and onion begins to color, about 5 minutes. Uncover; increase heat to medium. Add wine and simmer until wine evaporates and onion is golden, stirring often, about 5 minutes. Remove from heat.
  • Fit food mill directly onto pan. Add tomatoes with juices and puree through mill into pan, leaving only seeds behind and scraping all tomato pulp from underside of food mill into pan; or puree tomatoes with juices in processor, then strain out seeds and add puree to pan. Add crushed red pepper. Simmer very gently over low heat until sauce thickens and reduces to scant 2 cups, stirring sauce and turning sausages occasionally, about 1 hour 15 minutes. Add slivered basil and simmer sauce 5 minutes longer. Using tongs, transfer sausages to plate and cool. Season sauce to taste with salt and pepper.
  • Place ricotta in medium bowl. Mix in provolone cubes, 2 tablespoons grated Parmesan, and black pepper. Cut sausages into 1/4-inch cubes; stir into cheese mixture. Season filling to taste with salt. (Sauce and filling can be made 1 day ahead. Cover separately and chill.)
  • For assembly:
  • Cook manicotti in large pot of boiling salted water until still somewhat firm to bite and about 3/4 cooked, about 7 minutes (depending on brand). Using tongs, carefully transfer manicotti from pot to foil-lined baking sheet and cool.
  • Brush olive oil over bottom of 13x9x2-inch glass baking dish; spread 3 tablespoons sauce over. Using teaspoon, fill each of 12 manicotti with about 1/3 cup cheese-sausage mixture. Arrange stuffed pasta in single layer in prepared dish and spoon remaining sauce over. (Can be made 2 hours ahead. Cover with plastic wrap; let stand at room temperature.)
  • Preheat oven to 350°F. Sprinkle remaining 3/4 cup Parmesan atop sauce. Bake manicotti uncovered until heated through and sauce is bubbling on bottom of dish, about 20 minutes. Let manicotti stand 5 minutes and serve.

CHEESY BEEF AND SPINACH MANICOTTI



Cheesy Beef and Spinach Manicotti image

The filling amount should be plenty to stuff 14 shells with maybe a small amount left over --- to remove the bitterness from the spinach, cook firstly according to package directions --- to save time you may cook the ground beef/spinach mixture up to step #4 and refrigerate for up to 2 days. For easier stuffing, warm the mixture in the microwave to just room temperature before adding in the mozzarella cheese and eggs, then proceed with recipe as stated --- ground beef or bulk Italian sausage may be used successfully. This recipe was developed and tested using both on different occasions. I prefer the Italian sausage meat, you could use half of each if desired --- also see my recipe #72308.

Provided by Kittencalrecipezazz

Categories     Manicotti

Time 1h40m

Yield 14 serving(s)

Number Of Ingredients 14

14 manicotti, cooked (boil only to al dente, try to undercook slightly)
3 1/2 cups prepared marinara sauce, divided (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
1 1/2 cups shredded mozzarella cheese, divided (can use more)
2/3 cup grated parmesan cheese, divided
3/4 lb lean ground beef (or use half ground beef and bulk italian sausage meat)
1 medium onion, finely chopped
2 -3 tablespoons fresh minced garlic (about 6 large cloves, minced)
1 (10 ounce) package frozen spinach (cooked according to package directions then hand-squeezed dry)
3/4 cup grated parmesan cheese
8 ounces ricotta cheese
1 cup shredded mozzarella cheese
2 large eggs, beaten (or use 3 small eggs)
1 -2 teaspoon seasoning salt
1 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Grease two 9-inch baking pans.
  • In a large skillet over medium-high heat stirring with wooden spoon cook the ground beef or bulk sausage meat with the onion until browned breaking up the meat while cooking (about 10-12 minutes the meat should be lightly browned) drain fat.
  • Add in garlic and cook, stirring for 2 minutes.
  • Transfer to a bowl then mix in the drained spinach, Parmesan cheese and ricotta cheese; set aside to cool (about 10-15 minutes).
  • When the ground beef is cool add in mozzarella cheese, eggs, seasoned salt and black pepper mix well to combine, at this point you may season with more salt and pepper if desired and if you want more garlic flavor add in some garlic powder to the mixture.
  • Spread about 1/4 to 1/3 cup marinara sauce onto the bottom of each baking pan.
  • Carefully stuff each noodle with the beef mixture then place in one layer in the baking dish (you should have 7 in each dish).
  • FOR ONE PAN; drizzle about 1-1/2 cups (or more) marinara sauce over shells, sprinkle about 3/4 cup or more of mozzarella cheese over sauce, then sprinkle with 1/3 cup Parmesan cheese on top; repeat with remaining pan.
  • Preheat oven to 350 degrees F (oven rack to to lowest position).
  • Cover each pan with foil and bake 25 minutes, uncover and continue baking for another 8 minutes (allow to sit for about 15 minutes before serving).

SPINACH MANICOTTI



Spinach Manicotti image

Surprise! Less than 10 ingredients and just 15 minutes prep is all you need to whip up this Italian pasta dish. Follow the do-ahead tip and you'll have a doable weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 7

Number Of Ingredients 8

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ pasta sauce (any flavor)

Steps:

  • Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
  • In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
  • In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
  • Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 4 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving (2 Manicotti), Sodium 770 mg, Sugar 6 g, TransFat 0 g

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From emilybites.com


MANICOTTI RECIPES STUFFED SAUSAGE - CREATE THE MOST ...
All cool recipes and cooking guide for Manicotti Recipes Stuffed Sausage are provided here for you to discover and enjoy ... Layered Brownie Pudding Dessert Recipes Strawberry Jello Sour …
From recipeshappy.com


MANICOTTI WITH ITALIAN SAUSAGE AND SPINACH
Skip to content. Home; Recipes. Asian – Breakfast. Asian. Acar Rampai; Asian Beef Slaw; Beef Satay
From ecstasyinfood.com


SAUSAGE MANICOTTI
Grease the bottom of a 9×13” casserole dish and preheat the oven to 350*F. Drain the manicotti and then stuff with the sausage mixture, laying the stuffed pasta in the …
From percolatekitchen.com


MANICOTTI WITH SAUSAGE AND RICOTTA - YOU WILL LOVE THIS ...
Place a small amount of sauce on the bottom of a 9x13 inch baking pan. Then line the manicotti beside each other until the pan is filled completely. Pour the rest of the sauce on top of the …
From getmecooking.com


SEE HOW TO MAKE GIADA'S BAKED MANICOTTI WITH ITALIAN ...
You'll need manicotti pasta, sweet Italian sausage, peas, a shallot, garlic, whole milk, heavy cream, white wine, ricotta cheese, mozzarella, fresh basil and a jar of marinara sauce to get …
From foodnetwork.com


EASY SAUSAGE MANICOTTI - CAN'T STAY OUT OF THE KITCHEN
Combine cooked sausage, ricotta cheese and 1 ½ tsp. Italian seasoning in a mixing bowl. Stuff manicotti shells with sausage mixture. Spoon ½ cup spaghetti sauce into the …
From cantstayoutofthekitchen.com


MANICOTTI WITH ITALIAN SAUSAGE BEST RECIPES
2019-04-03 Step 2. Bring a pot of water to a boil and immerse spinach in the boiling water until dark green and softened, about 2 minutes. Drain and … From allrecipes.com 5/5 (23)
From recipesforweb.com


ITALIAN SAUSAGE MANICOTTI RECIPE - MOMSWHOTHINK.COM
1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. 2. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and …
From momswhothink.com


BEST MANICOTTI WITH ITALIAN SAUSAGE RECIPES | COMFORT …
Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the …
From foodnetwork.ca


CHEESY ITALIAN SAUSAGE STUFFED MANICOTTI ...
Remove from the heat and stir in 1 ½ cup mozzarella cheese, 4 tablespoon Parmesan and chopped basil. Mix well. Use a pair of kitchen shears and cut each manicotti …
From melissassouthernstylekitchen.com


SPINACH MANICOTTI SHELLS : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com


SPINACH MANICOTTI WITH ITALIAN SAUSAGE RECIPE
A mixture of Italian sausage and tomato sauce is placed on a bed of spinach and baked with three kin... 20 Min. 8 Yield. Bookmark. 76%. Manicotti al Forno. Pillsbury.com. Try this hassle …
From crecipe.com


12 BEST ITALIAN SAUSAGE AND SPINACH RECIPES – HAPPY MUNCHER
Sausage Orzo and Spinach Soup. Tortellini Soup with Italian Sausage & Spinach. Creamy Tomato Pasta with Sausage. Crustless Sausage and Spinach Quiche. Cheesy One-Pot …
From happymuncher.com


SAUSAGE MANICOTTI - COOKING UP MEMORIES
Cook manicotti pasta shells for two minutes less than the package directions. Rinse pasta with cool water and drain. Heat oven to 350 degrees. In a small skillet, brown 1 lb of …
From cookingupmemories.com


EASY BEEF, SPINACH, AND CHEESE MANICOTTI - GARNISH & GLAZE
Preheat oven to 350 degrees F and grease a 9×13 inch baking pan. Place filled shells in the bottom of the pan and top with the simmered sauce and then pour the remaining …
From garnishandglaze.com


EASY ITALIAN SAUSAGE AND PASTA RECIPES - THERESCIPES.INFO
10 Best Pasta with Italian Sausage Recipes - Yummly hot www.yummly.com. ricotta cheese, penne pasta, italian sausage, basil, olive oil and 7 more Garlic Bowtie Pasta With Italian …
From therecipes.info


MANICOTTI RECIPE - DINNER AT THE ZOO
Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through. Add the garlic and cook for an …
From dinneratthezoo.com


MANICOTTI WITH ITALIAN SAUSAGE - PINTEREST
Nov 2, 2016 - Get Manicotti with Italian Sausage Recipe from Food Network. Nov 2, 2016 - Get Manicotti with Italian Sausage Recipe from Food Network. Nov 2, 2016 - Get Manicotti with …
From pinterest.com


SPINACH AND SAUSAGE MANICOTTI RECIPE -SUNSET MAGAZINE
Drain and immerse in cold water until cool, about 2 minutes, then drain. Step 3. 3. To sausage, add spinach, ricotta, parmesan, and nutmeg; mix, and add salt to taste. In a small bowl, beat …
From sunset.com


10 BEST SPINACH MANICOTTI WITH WHITE SAUCE RECIPES | YUMMLY
Italian sausage, garlic clove, kosher salt, ricotta cheese, olive oil and 11 more Four Cheese Spinach Manicotti Buns in my Oven chopped basil, manicotti, sugar, dried basil, garlic, …
From yummly.com


SPINACH MANICOTTI WITH ITALIAN SAUSAGE - ITALIAN
Bake in the preheated oven until manicotti are tender but still slightly firm to the bite and the filling is hot, 1 hour to 1 hour and 15 minutes. Sprinkle remaining 4 ounces of mozzarella cheese …
From worldrecipes.org


ITALIAN SAUSAGE & CHEESE BAKED MANICOTTI - SOUTH YOUR MOUTH
Remove sausage mixture from heat and allow to cool for 5 minutes. Add 1 cup shredded mozzarella, 1/2 cup grated parmesan, egg, garlic powder, salt and pepper then mix …
From southyourmouth.com


RICOTTA AND ITALIAN SAUSAGE MANICOTTI - MACHEESMO
Instructions. 1) Start sauce by combining the marinara, tomatoes, and salt and pepper to taste in a large sauce pan. Bring that to a simmer and then let it bubble on low. 2) …
From macheesmo.com


SPINACH BEEF CANNELLONI (MANICOTTI) - RECIPETIN EATS
Spinach Beef Filling: Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes. Add beef and cook, breaking it up as you go, until it all changes from red to …
From recipetineats.com


ITALIAN SAUSAGE & SPINACH MANICOTTI - WHAT'S COOKIN, CHICAGO
For the spinach & cheese filling: Combine spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside. To assemble: Prepare a …
From whatscookinchicago.com


ITALIAN SAUSAGE MANICOTTI - SPICY SOUTHERN KITCHEN
Instructions. Preheat oven to 350 degrees and grease a 9x13-inch baking dish. Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, …
From spicysouthernkitchen.com


RECIPE SPINACH MANICOTTI WITH ITALIAN SAUSAGE - FOOD NEWS
In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the …
From foodnewsnews.com


SAUSAGE SPINACH MANICOTTI RECIPE - FOOD NEWS
Combine spinach and sausage in a bowl. Mix cottage cheese and 8 ounces of mozzarella cheese into sausage and spinach, stirring until filling is thoroughly combined. Use your …
From foodnewsnews.com


MANICOTTI WITH SPINACH AND RICOTTA - COOKING WITH NONNA
Set aside. I’m the bowl of a food processor combine the ricotta, spinach, 1 3/4 cups of the cheese, eggs, salt and pepper. Process until smooth. Remove to a mixing bowl. Set …
From cookingwithnonna.com


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