Manicotti Pasta
Cheese Manicotti Pasta by Cisy
#manicotti, #pasta
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Ingredients:
one 15 oz ricotta cheese
2 eggs
1/2 cup finely chopped mushroom
1 cup finely chopped spinach
3 1/2 cup marinara sauce
or spaghetti sauce
2 tbsp dried parsley
1 tsp onion powder
1 tsp garlic powder
3/4 cup mozzarella cheese
3/4 cup grated parmesan cheese
1/4 cup water
1/4 tsp salt
Hope You Enjoy!
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Amazing Spinach Manicotti You Can Make At Home | Easy Weeknight Meals
What a fabulous meal to come home to! Who doesn't love a cheesy pasta dish? We made this on prep day and put it in the freezer, and took it out the night before we wanted to bake it. In just an hour it was baked and bubbly and ready to eat! Try this recipe - you won't regret it.
Spinach Manicotti
Ingredients:
12 Manicotti shells
16 ounces of ricotta (whole milk)
2 C shredded mozzarella
½ C grated parmesan
10-ounce frozen chopped spinach (thawed)
2-3 C Marinara (my recipe is below or your favorite)
2 eggs (room temperature, beaten with a fork)
2 tsp of Italian seasoning
Kosher salt
Boil the manicotti shells till just shy of al dente, drain and rinse with cold water (only time I rinse my pasta).
For the filling:
I drain the ricotta in a strainer over a bowl for at least 2 hours (overnight is fine). This will release a lot of water from the ricotta, so your filling won’t be runny.
In a large bowl, add the ricotta, 1 cup of the mozzarella, parmesan, spinach (which you squeezed dry through a clean kitchen towel), eggs and Italian seasoning along with a pinch of kosher salt.
It’s best to use a pastry bag to fill the manicotti shells. You can also use a zip loc bag and cut a corner, so you make your own pastry bag. Put one cup of your marinara on the bottom of 9X13 inch casserole dish, then add your stuffed manicotti shells. Top with the remaining marinara sauce. Sprinkle the top with the remaining mozzarella cheese. You can now cover this with plastic wrap and then foil, put in the freezer for another night.
If you want to bake it right away, preheat your oven to 375 degrees. Put the manicotti in oven 30-40 minutes.
If freezing, put in the refrigerator the night before you want it. Preheat your oven to 375 degrees, cook for 50 minutes covered with foil and then uncover and cook for 10 more minutes or until cheese in brown and bubbly.
Marinara Sauce
Ingredients:
4, 28-ounce cans of San Marzano tomatoes (crushed by hand or in a food processor)
4 T olive oil
1 medium onion, diced
5-6 cloves of garlic, peeled and smashed
1 C of dry red wine (I used a Malbec)
2 bay leaves
2 T of tomato paste
One large sprig of fresh basil, 7 or 8 leaves
Kosher salt and ground black pepper to taste
In a large Dutch oven, heat the olive oil over medium heat, add your onions and cook for 6-7 minutes. Next add your tomato paste and cook for another 2-3 minutes until the paste deepens in color. You can now add your bay leaves, garlic cloves and wine. Reduce the wine for about 5 minutes and then add your basil and San Marzano tomatoes, add kosher salt and ground black pepper to taste. Let this all come to light bubble and then reduce the heat to a simmer. Simmer for one hour. This is a quick sauce. This will make way more than you need for the manicotti. I freeze the rest. This is always great to have on hand for a quick weeknight meal.
Enjoy!
With some prep cooking on the weekend, you and your family can enjoy delicious easy weeknight meals that are quick and stress-free to prepare. What you don't eat, put in the freezer for some quick meals in a week or two!
One day of prep - a week full of meals!
I'd really love to hear from you. Try these recipes and leave a comment or ask questions or share your own tips! Don't forget to subscribe and click the alarm bell so you get notified when I post new videos!
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