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Stuffed Manicotti

 
Stuffed Manicotti
162

Made the vegetarian version of this recipe, and it turned out cheesy and delicious.

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

8 ounces pasta, manicotti shells
*
1 tablespoon olive oil
½ cup onions
chopped
6 ounces mushrooms
fresh, sliced, sauteed
10 ounces spinach, frozen
thawed and drained
2 tablespoons chicken broth
instant
1 large garlic cloves
minced
*
¼ teaspoon thyme
*
2 cups ricotta cheese
or small curd cottage cheese
2 large eggs
beaten
½ cup Parmesan cheese
grated
½ teaspoon oregano
*
15 ounces tomato sauce
½ teaspoon oregano
plus more for sprinkling
*
1 x mozzarella cheese
shredded
*
Alternate meat filling
1 ½ pounds ground beef
1 each eggs
beaten
½ pound mozzarella cheese
diced
3 slices bread
moist, torn into small pieces
½ cup milk
1 large garlic cloves
minced
*
¼ teaspoon thyme
*

Directions

Cook manicotti, drain and set aside.

Preheat oven to 350℉ (180℃).

Heat oil in large nonstick skillet over medium-high heat until hot.

Add onion, stirring often, and cook until onions are soft and browned, about 6 minutes.

Stir in mushrooms, and cook until mushrooms are browned and most liquid has been evaporated, another 6 minutes or so.

Add spinach, and cook for about 2 minutes.

Stir in chicken bouillon, garlic and thyme, and cook for another 1 minute.

Remove from heat and cool for a few minutes.

Mix in ricotta, eggs, Parmesan cheese, oregano and ½ the mushrooms until well combined.

Fill manicotti shells with spinach mixture.

Arrange in greased 9x13 inch baking dish.

Pour tomato sauce and place remaining mushrooms over manicotti.

Sprinkle with more oregano and cover with Mozzarella.

Cover and bake until hot and bubbly, about 45 minutes.

Alternate Filling: Brown meat and onion in skillet, drain excess fat.

Stir in mushrooms and cook until most of liquid has been evaporated and mushrooms are browned, about 6 minutes.

Mix with all other ingredients.

Stuff manicotti with meat mixture.

Proceed as in first recipe.

 

* not incl. in nutrient facts

Reviews

over 5 years

Made the vegetarian version of this recipe, and it turned out cheesy and delicious.

Instead of tomato sauce, I used homemade garden spaghetti sauce, I mixed 1/4 mozzarella cheese into the filling, and sprinkled remaining on top. I baked the dish until the top was browned.

But you can take it out of the oven when the cheese just melts, then will give you some nice oozy texture when you dig into it.

Absolutely divine, it can be my lunch or supper everyday, not a problem!

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 62154% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 892mg 37%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 102g
Vitamin A 61% Vitamin C 19%
Calcium 61% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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