How To Make Baked Spinach and Cheese Stuffed Manicotti
You'll love this easy stuffed manicotti made with frozen spinach, ricotta cheese, grated mozzarella and real Grana Padano. Use a homemade marinara (or your favorite jarred sauce) for this hearty Italian spinach and cheese pasta bake.
Get The Full Recipe At:
Three Cheese Manicotti
This recipe makes enough for 4-6 servings.
8 ounce box of Manicotti (14 shells) cooked according to package directions
Your favorite pasta sauce, 1 lb. 8 ounces or more
Filling:
1 egg beaten
16 ounce carton Ricotto cheese or cottage cheese
1 cup Parmesan cheese
2 cup Mozzarella cheese, save one cup for the topping
2 dashes nutmeg
1 heaping teaspoon garlic powder
1 1/2 tablespoons dried parsley
Basil to be added on top of pasta sauce
Bake in preheated over at 350 degrees for 30-45 minutes until bubbly.
Cinnamon biscuits or cinnamon rolls go well with this meal along with a salad.
Thanks for watching.
My website
Dad's AWESOME Cheese Manicotti Recipe (feat. DAD!)
Learn how to make one of my Dad's childhood favorites, cheese manicotti. A recipe made frequently by my Italian grandmother. Dad will show us how to make this crepe-style manicotti recipe and how easy it is. It's also a lighter take on manicotti as well! I hope you enjoy! xx Beth
________________________________________________________________________________________
#entertainingwithbeth #manicotti #EasyRecipes
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
________________________________________________________________________________________
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
_______________________________________________________________________________________
DAD'S AWESOME CHEESE MANICOTTI RECIPE
Serves 8
*Print Recipe here*
INGREDIENTS:
Sauce:
2 tbsp (30ml) olive oil
1 garlic clove, pierce with a fork or quartered
(4) 15 oz cans (1640ml) pure tomato sauce
salt pepper to taste
1 (5ml) tsp Italian seasoning
A few dashes of Worcestershire sauce
Large sprig of fresh basil
Crepes:
4 eggs
1 cup (120g) all-purpose flour
½ tsp (2.5ml) salt
1 cup (240ml) of water
Butter for greasing pan
Filling:
16 oz (450g) ricotta cheese
1 egg
1 ½ cups (195g) Italian Blend Cheese (or 1 cup (150g) mozzarella and ½ cup (45g) freshly grated parmesan)
¼ cup (60ml) fresh parsley, finely chopped
Topping:
1 cup (150g) mozzarella
2 tbsp (30ml) Fresh basil, rolled and sliced into a chiffonade
METHOD:
Prepare the sauce first.
In a large pot add the olive oil. Once hot, add the garlic and flavor the oil with it for a few minutes until lightly browned.
Add tomato sauce, season with salt and pepper, Italian seasoning, Worcestershire sauce, large basil spring. Allow sauce to simmer for at least 30 minutes to sweeten.
Meanwhile, prepare the crepes. In a large bowl add the eggs, whisk to combine. Then add the salt to the flour, whisk to combine.
Then slowly add the flour/salt mixture, little by little to the eggs, alternating with the water, until both have been used up. You'll have a runny batter on your hands the consistency of heavy cream.
Grease a small non-stick 6 pan with 1 tsp of butter once hot pour 1 ladle of batter in pan, swirl batter around until fully coated. Allow to cook until set, flip with a thin spatula and cook for 1-2 minutes more on the other side. Stack on a plate. Continue the process until 8 crepes are made, set aside.
Prepare the filling. In a medium-sized bowl add the ricotta, egg, salt and pepper, cheese and parsley, stir to combine.
Fish out the garlic and the basil sprig from the sauce and discard. Or press the garlic through a garlic press to mince it back into the sauce.
Ladle a few spoonfuls of the sauce into the bottom of an oven-safe 9 x 14 casserole dish.
Then add 2-3 tablespoons of the filling on top of the crepe, at the edge closest to you, roll up the crepe into a tight log, place in the casserole dish, seam side down.
Ladle more sauce just over the middle of the crepes so the ends show the crepes peeking through at the top and bottom. Top sauce with freshly grated mozzarella cheese.
Bake at 375F (190C) for 15-20 minutes, place until the broiler for 1-2 minutes to allow the cheese to melt and bubble. Garnish with fresh basil
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How to Make Manicotti | Pasta Recipes | Allrecipes.com
Check out the 5-star recipe for Manicotti at
In this video, you’ll see how to make easy three-cheese manicotti. Ricotta, shredded mozzarella, and Parmesan cheeses combine with parsley and eggs. And that’s all there is to the filling. Top with spaghetti sauce and Parmesan cheese, and bake.
Subscribe to allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Pinterest
Instagram
Crockpot MANICOTTI, 3 Cheese & Meat Sauce Italian Pasta Dish
Crockpot MANICOTTI, 3 Cheese & Meat Sauce Italian Pasta Dish
**Click here to see my recipe blog:
Today's Recipe:
More of my CROCKPOT playlist:
*To purchase my cookbook vol 1, click link
**To purchase my cookbook vol 2, click here
***To purchase my cookbook vol 3, click here
***My Amazon StoreFront
(As an Amazon Associate I earn from qualifying purchases.)
***Follow me on Social Media
Facebook @
YouTube @
Pinterest @
TikTok @
Rumble @
Instagram @
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at:
Catherine’s Plates
22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449