How to Make Cheesy Veggie Manicotti
David's Recipes - Need a recipe to incorporate those summer vegetables? Try David Venable’s Cheesy Veggie Manicotti. This classic Italian dish is sure to be a favorite at your dinner table. For more of David’s recipes:
Manicotti is a great company’s coming dish. This meatless recipe uses all the ingredients from your summer garden and can be easily frozen for later. If you add some additional veggies to your manicotti it will only enhance the flavor but keep your eye on them as they roast and adjust the time according as some veggies won’t need the entire 20 minutes while others can take up to an hour. For a real after dinner treat try my homemade cannoli cups for desert and pair them with a hot cup of coffee.
Cheesy Veggie Manicotti
Ingredients:
1 cup medium-diced red pepper
1-1/2 cups medium-diced red onion
2 cups medium-diced zucchini
2 cups medium-diced yellow squash
2 cups medium peeled eggplant
2 cloves garlic, thinly sliced
3 Tbsp olive oil
2-1/2 tsp salt, divided
1-1/4 tsp black pepper, divided
1-1/2 tsp Italian seasoning
1/2 cup Ricotta
1 egg, slightly beaten
2 Tbsp Parmesan cheese
2 cups shredded Mozzarella
1/4 cup diced sun-dried tomatoes
1-1/2 cups marinara
1/2 cup heavy cream
6 10x6 inch fresh lasagna pasta sheets, cut in half widthwise
Preparation:
Preheat the oven to 425°F.
Add the peppers, onions, zucchini, squash, eggplant, garlic, olive oil, 1-1/2 tsp salt, 3/4 tsp black pepper, and Italian seasoning in a medium-sized bowl. Toss until the oil and seasonings have been evenly distributed. Place the vegetables on a baking sheet and roast for 25 minutes.
Meanwhile, make the filling and sauce. Combine the Ricotta, egg, Parmesan cheese, Mozzarella, sun-dried tomatoes, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. In another bowl, combine the marinara and heavy cream.
When vegetables have finished roasting, reduce the oven temperature to 375°F. Let the vegetables cool and then fold them into the cheese filling.
Place half of the sauce in a 13 x 9 baking dish. Place 1 pasta sheet on a flat work surface. Take about 1/3 cup of the filling and spread it lengthwise along the center of the pasta. Roll the noodle into a cylinder and place it in the baking dish seam-side-down. Repeat with remaining pasta sheets and filling.
Pour the remaining sauce over the manicotti and cover the baker with foil. Bake for 40 minutes and then remove the foil. Bake for an additional 10 minutes.
Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network
Alex's cheesy baked pasta with fresh spinach and a hint of lemon is a great make-ahead dish!
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Spinach Manicotti with Lemon
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 40 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
2 cups ricotta
Kosher salt and freshly cracked black pepper
12 dried lasagna sheets or 12 fresh pasta sheets
4 tablespoons extra-virgin olive oil
One 5-ounce package baby spinach
1 cup heavy cream
1 large clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup finely grated Pecorino-Romano, plus more for serving
1 large egg, lightly beaten
Grated zest (with some pith) of 1 large lemon plus juice of 1/2 lemon
Leaves from 8 sprigs fresh tarragon, coarsely chopped
1/2 teaspoon ground allspice
Directions
Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.
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Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network
Chef Dan makes SHRIMP FLORENTINE MANICOTTI at D'Agostino's Trattoria
Chef Dan uses fresh shrimp, spinach, and his signature ricotta filling to create this delicious manicotti dish!