Manicotti Florentine Italian Comfort Food
Manicotti Florentine
8 oz. box of manicotti pasta
1 tablespoon olive oil
1 cup onion, chopped
15 oz. Ricotta cheese
1-2 jars (24 oz. each) of spaghetti sauce
6-9 oz. package of fresh spinach, chopped
1 large egg
2 tablespoons dried parsley flakes
1 tablespoon dried oregano
1-2 garlic cloves, minced
1/2 cup fresh basil, chopped
Pinch of nutmeg
1 1/2 cups Mozzarella cheese, shredded
Salt and pepper
For Serving
Additional mozzarella cheese
Fresh parsley, chopped
Place olive oil and onions in a skillet sautéing over medium heat until the onions are translucent then add the garlic and cook for one minute. Remove from the heat to cool.
Add ricotta cheese and spinach to a large mixing bowl. Add the egg, dried parsley, oregano, basil, and a pinch of nutmeg and stir. Add in the cooled onions, garlic, mozzarella cheese, and salt and pepper, and stir.
Preheat your oven to 350 degrees F. Start boiling water for the manicotti shells. When the water comes to a full boil, add salt, add the manicotti, and cook for 5 minutes (no longer). Drain the noodles and rinse with cold water immediately to cool them down, and keep them from sticking.
Cover the bottom of a 9 x 13 baking dish with sauce.
Using a spoon or piping bag filled with the ricotta mixture, fill the manicotti shells. Overfill just a bit, but not enough to break the pasta open.
Place the filled manicotti noodles into the baking dish, on top of the sauce. Pour more spaghetti sauce over the pasta. Cover with foil for the first 20 minutes. Bake for
30-40 minutes, or until the filling is just starting to turn brown, and the sauce is bubbling. Top with additional shredded mozzarella cheese and garnish with fresh parsley.
Serves 4-6
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ITALIAN GRANDMA MAKES CANNELLONI | How to Make Spinach and Ricotta Cannelloni
Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta (so you can eat more!). These are packed full of ricotta, spinach and plenty of parmesan then served with a rich tomato sauce and just the right amount of salt. This is Nonna Igea (Vincenzo's Plate Nonna and cooking inspiration) cannelloni recipe and it's been passed on from generation to generation. These cannelloni made with crepes are originally from the province of Teramo, Abruzzo.
#cannelloni #cannellonirecipe #italiangrandma #cannelloniricottaespinaci #spinachandricottacannelloni #cannellonialforno
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Baked Ricotta and Spinach Cannelloni | Manicotti Pasta | #FoodRecipes #PastaRecipes #ricotta
This Baked Ricotta and Spinach Cannelloni (Manicotti Pasta) is made with three delicious cheeses and it's the perfect easy comfort food recipe that's also vegetarian! It's a pasta lover's dream recipe!
#pasta #cannelloni #ManicottiPasta #Vegetarian
10 ingredients
Produce
1 tsp Basil, dried
2 cloves Garlic, fresh
1 1/2 cup Spinach, fresh
Refrigerated
1 Egg
Condiments
2 380 ml jars Marinara sauce
Pasta & Grains
1 box Ready-to-stuff cannelloni
Baking & Spices
1 Pinch or two of salt and pepper
Dairy
3 1/2 cups Mozzarella
1 1/4 cup Parmesan
450 g Ricotta cheese
Spinach and Mushroom Manicotti
This Manicotti is made with fresh mushrooms and spinish and delicious ricttoa cheese that gives a lot of flavor! Enjoy!
Ingredients
For 4 serving
1 Manicotti Barilla 8 oz
1 cup chopped mushroom
2 cup chopped spinach
3 tbsp olive oil
1 cup ricotta cheese 32 oz
½ cup shredded New York extra sharp cheddar cheese
½ cup grated Parmesan & Romano cheese
1 tsp Oregon
½ tsp dry Basil leaves
1 tbsp garlic powder
½ tsp seasoning salt
2 egg
1 cup Marinara sauce
½ cup shredded mozzarella cheese
Directions
1- Cook Manicotti following directions.
2- Chop mushroom and spinach.
3- In a pan put oil and leave to get hot in medium heat, then add mushroom and leave 3-4 min then add again spinach and leave 1 min.
4- In a bowl mix together ricotta, extra sharp cheddar cheese, parmesan cheese, Oregon, dry Basil, garlic powder, seasoning salt, and egg. Then add spinach mixture. Mix until combined.
5- In the baking dish put ½ cup sauce.
6- Fill in Manicotti with 2 tbsp of mixture.
7- Arrange Manicotti in the baking dish then top with ½ sauce.
8- Sprinkle with Mozzarella.
9- Bake in preheat oven at 360 degree 35 40 min. Serve warm. Thank you and enjoy!
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Chicken Florentine Manicotti
Chicken Florentine by Francesco's
Recipe of the Day: Giada's Beef and Cheese Manicotti | Everyday Italian | Food Network
Make double: Giada's beefy, cheesy manicotti doesn't leave many leftovers.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beef and Cheese Manicotti
Recipe courtesy of Giada De Laurentiis
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 6 servings
Level: Intermediate
Ingredients
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
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Recipe of the Day: Giada's Beef and Cheese Manicotti | Everyday Italian | Food Network