This manicotti recipe is the absolute perfect blend of spinach and yummy cheeses to create the creamiest filling E.V.E.R. It's no secret that I LOVE cheese (or wine for that matter!) Another Food.com recipe find by Kittencal. She's amazing and I absolutely love her recipes. Check out some of her recipes here http://share.food.com/community/Kittencalskitchen/style.esi?member_id=89831. I always substitute lower fat options where possible so I've made a few changes to this recipe.
Ingredients:
3 tablespoons olive oil
1/4 cup onion, finely chopped (our grocery store sells containers of diced onion and it's PERFECT for this)
2 teaspoons fresh garlic (I'm not a garlic fan so I'll just add a pinch of garlic powder instead)
1 1/2 cups ricotta cheese (I use part skim ricotta)
1/4 cup onion, finely chopped (our grocery store sells containers of diced onion and it's PERFECT for this)
2 teaspoons fresh garlic (I'm not a garlic fan so I'll just add a pinch of garlic powder instead)
1 1/2 cups ricotta cheese (I use part skim ricotta)
1 1/2 cups shredded mozzarella cheese, divided (I use reduced fat shredded mozzarella)
4 ounces cream cheese, softened (I used Neufchatel cheese)
1/3 cup grated parmesan cheese (can use more)
1 teaspoon Italian seasoning
salt, to taste
1/2-1 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
10 manicotti, cooked and drained
4 -6 cups marinara sauce of your choice
1/4 cup parmesan cheese (or to taste)
reduced fat mozzarella cheese, for topping
4 ounces cream cheese, softened (I used Neufchatel cheese)
1/3 cup grated parmesan cheese (can use more)
1 teaspoon Italian seasoning
salt, to taste
1/2-1 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
10 manicotti, cooked and drained
4 -6 cups marinara sauce of your choice
1/4 cup parmesan cheese (or to taste)
reduced fat mozzarella cheese, for topping
Directions:
1. Set oven to 350 degrees F.
2. Butter a 13 x 9-inch baking dish.
3. In a skillet, saute onion in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
4. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozzarella cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
5. Season with white salt or seasoned salt and black pepper to taste.
6. Stir in onion mixture and spinach; mix well to combine. (If you don't like spinach you can leave it out)
7. Spoon into cooked and cooled manicotti shells. (sometimes this works better if you just use your hands)
8. Pour half of the pasta sauce into the prepared baking dish.
9. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
10. Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
11. Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
12. Cover and bake for 25 minutes.
13. Uncover and top with mozzarella cheese (any amount desired).
14. Bake 5 minutes longer, or until cheese is melted.
15. Let stand 10 minutes before serving.
2. Butter a 13 x 9-inch baking dish.
3. In a skillet, saute onion in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
4. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozzarella cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
5. Season with white salt or seasoned salt and black pepper to taste.
6. Stir in onion mixture and spinach; mix well to combine. (If you don't like spinach you can leave it out)
7. Spoon into cooked and cooled manicotti shells. (sometimes this works better if you just use your hands)
8. Pour half of the pasta sauce into the prepared baking dish.
9. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
10. Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
11. Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
12. Cover and bake for 25 minutes.
13. Uncover and top with mozzarella cheese (any amount desired).
14. Bake 5 minutes longer, or until cheese is melted.
15. Let stand 10 minutes before serving.
16. Enjoy with a glass of red wine and a side salad.
Here's the link to the original recipe - http://www.food.com/recipe/kittencals-spinach-four-cheese-manicotti-vegetarian-72308
Here's the link to the original recipe - http://www.food.com/recipe/kittencals-spinach-four-cheese-manicotti-vegetarian-72308
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