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Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. Cover with a generous layer of marinara Pop open a bottle of red wine and eat! This stuffing can be used in anything you want to stuff.
Spinach and Cheese Stuffed Manicotti cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spinach and Cheese Stuffed Manicotti dishes that you just make.
Alright, don’t linger, let’s plan this spinach and cheese stuffed manicotti formula with 13 elements which are surely easy to obtain, and we have to process them at the very least through 9 ways. You should expend a while on this, so the resulting food could be perfect.
Composition for Spinach and Cheese Stuffed Manicotti:
- Give 10 oz Frozen Spinach (thawed completely and squeezed dry)
- Take 8 oz for Shredded Mozzarella Cheese
- Get 15 oz for Ricotta (or you could use cottage cheese instead)
- Give 4 oz - Cream Cheese
- Provide 1/2 cup for Shredded Romano or Parmesan Cheese
- Take 2 large Eggs
- Get 1/2 tsp - Salt
- Get 1/2 tsp for Pepper
- Require 1 box for (12-14 Shells) Manicotti Noodles (DO NOT COOK NOODLES)
- Take 4 cup Marinara Sauce
- Make ready 1/2 cup for Shredded Romano or Parmesan Cheese (for topping)
- Make ready OPTIONAL:
- Prepare 1 lb of Ground Beef
This spinach stuffed manicotti recipe is SO good, and the garlicky tomato sauce goes SO well with the ricotta, Parmesan, and spinach stuffed into these very large pasta shells. Did I forget to say that it is a very easy recipe? How to make ricotta cheese and spinach filling. Home » Recipes » Main Dish Recipes » Cheese Recipes » Spinach and Cheese Stuffed Manicotti.
Spinach and Cheese Stuffed Manicotti step by step:
- Preheat oven to 350°
- If adding ground beef, brown and drain fat.
- In a large bowl; mix spinach, cheeses, eggs, salt and pepper (and ground beef if added).
- Place about 1 1/2 cups of marinara sauce in 9x13 inch pan. Spread it around to cover the bottom.
- Put the mixed filling into a plastic bag. (You can use either a frosting piping bag or a gallon zip bag.) Snip the corner, gather the top and squeeze the filling into the corner.
- Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan.
- Repeat with remaining manicotti and fill the pan with stuffed shells, until you run out of shells and filling. (You should be able to fill 12-14 shells-if you run out of room in your pan, use a separate smaller pan to accommodate the extra.)
- Cover the pasta with marinara sauce. Sprinkle 1/2 cup Romano/Parmesan cheese on top. Cover with foil and place it in the oven for 50 minutes.
- Remove foil and bake for an additional 10 minutes.
The filling is made with ricotta, mozzarella, Parmesan and chopped spinach and the sauce is a homemade marinara that complements the manicotti without overpowering their flavor. This particular recipe is vegetarian with spinach and other cheeses. Stuffed with mushrooms, leafy spinach, Ricotta cheese, and topped with traditional Marinara pasta sauce, this is a classic baked manicotti recipe. Mushroom, Cheese & Spinach Manicotti Recipe How to Make Manicotti : Spinach and Cheese Stuffed Manicotti.
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