Stuffed Manicotti
Made the vegetarian version of this recipe, and it turned out cheesy and delicious.
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, manicotti shells
|
*
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 6 | ounces |
mushrooms
fresh, sliced, sauteed |
|
| 10 | ounces |
spinach, frozen
thawed and drained |
|
| 2 | tablespoons |
chicken broth
instant |
|
| 1 | large |
garlic cloves
minced |
*
|
| ¼ | teaspoon |
thyme
|
*
|
| 2 | cups |
ricotta cheese
or small curd cottage cheese |
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
oregano
|
|
| 15 | ounces |
tomato sauce
|
|
| ½ | teaspoon |
oregano
plus more for sprinkling |
|
| 1 | x |
mozzarella cheese
shredded |
*
|
| Alternate meat filling | |||
| 1 ½ | pounds |
ground beef
|
|
| 1 | each |
eggs
beaten |
|
| ½ | pound |
mozzarella cheese
diced |
|
| 3 | slices |
bread
moist, torn into small pieces |
|
| ½ | cup |
milk
|
|
| 1 | large |
garlic cloves
minced |
*
|
| ¼ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, manicotti shells
|
*
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 173.4 | ml/g |
mushrooms
fresh, sliced, sauteed |
|
| 289 | ml/g |
spinach, frozen
thawed and drained |
|
| 3E+1 | ml |
chicken broth
instant |
|
| 1 | large |
garlic cloves
minced |
*
|
| 1.3 | ml |
thyme
|
*
|
| 473 | ml |
ricotta cheese
or small curd cottage cheese |
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
oregano
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 2.5 | ml |
oregano
plus more for sprinkling |
|
| 1 | x |
mozzarella cheese
shredded |
*
|
| Alternate meat filling | |||
| 680.4 | g |
ground beef
|
|
| 1 | each |
eggs
beaten |
|
| 226.8 | g |
mozzarella cheese
diced |
|
| 3 | slices |
bread
moist, torn into small pieces |
|
| 118 | ml |
milk
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 1.3 | ml |
thyme
|
*
|
Directions
Cook manicotti, drain and set aside.
Preheat oven to 350℉ (180℃).
Heat oil in large nonstick skillet over medium-high heat until hot.
Add onion, stirring often, and cook until onions are soft and browned, about 6 minutes.
Stir in mushrooms, and cook until mushrooms are browned and most liquid has been evaporated, another 6 minutes or so.
Add spinach, and cook for about 2 minutes.
Stir in chicken bouillon, garlic and thyme, and cook for another 1 minute.
Remove from heat and cool for a few minutes.
Mix in ricotta, eggs, Parmesan cheese, oregano and ½ the mushrooms until well combined.
Fill manicotti shells with spinach mixture.
Arrange in greased 9x13 inch baking dish .
Pour tomato sauce and place remaining mushrooms over manicotti.
Sprinkle with more oregano and cover with Mozzarella.
Cover and bake until hot and bubbly, about 45 minutes.
Alternate Filling: Brown meat and onion in skillet, drain excess fat.
Stir in mushrooms and cook until most of liquid has been evaporated and mushrooms are browned, about 6 minutes.
Mix with all other ingredients.
Stuff manicotti with meat mixture.
Proceed as in first recipe.
