Manicotti Florentine Italian Comfort Food
Manicotti Florentine
8 oz. box of manicotti pasta
1 tablespoon olive oil
1 cup onion, chopped
15 oz. Ricotta cheese
1-2 jars (24 oz. each) of spaghetti sauce
6-9 oz. package of fresh spinach, chopped
1 large egg
2 tablespoons dried parsley flakes
1 tablespoon dried oregano
1-2 garlic cloves, minced
1/2 cup fresh basil, chopped
Pinch of nutmeg
1 1/2 cups Mozzarella cheese, shredded
Salt and pepper
For Serving
Additional mozzarella cheese
Fresh parsley, chopped
Place olive oil and onions in a skillet sautéing over medium heat until the onions are translucent then add the garlic and cook for one minute. Remove from the heat to cool.
Add ricotta cheese and spinach to a large mixing bowl. Add the egg, dried parsley, oregano, basil, and a pinch of nutmeg and stir. Add in the cooled onions, garlic, mozzarella cheese, and salt and pepper, and stir.
Preheat your oven to 350 degrees F. Start boiling water for the manicotti shells. When the water comes to a full boil, add salt, add the manicotti, and cook for 5 minutes (no longer). Drain the noodles and rinse with cold water immediately to cool them down, and keep them from sticking.
Cover the bottom of a 9 x 13 baking dish with sauce.
Using a spoon or piping bag filled with the ricotta mixture, fill the manicotti shells. Overfill just a bit, but not enough to break the pasta open.
Place the filled manicotti noodles into the baking dish, on top of the sauce. Pour more spaghetti sauce over the pasta. Cover with foil for the first 20 minutes. Bake for
30-40 minutes, or until the filling is just starting to turn brown, and the sauce is bubbling. Top with additional shredded mozzarella cheese and garnish with fresh parsley.
Serves 4-6
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Try me, SPINACH AND RICOTTA CANNELLONI - By www.recipe30.com
A popular and simple pasta recipe
Get full recipe here recipe30.com
Cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with a filling and covered in sauce. This recipe uses spinach and ricotta and is one of the most popular of cannelloni. You can use pre-made cannelloni cylinder shape pasta or use lasagna sheets and then roll them up. It's usually best to first blanch any dry pasta in water for a few minutes although many still use the pasta uncooked. I find that can lead to problems of finding uncooked pasta so it's best to experiment first if choosing the uncooked version. Another alternative is to use fresh lasagna sheets (noodles) as these won't require pre-cooking. Either way, I'm sure you'll enjoy this cannelloni.
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Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network
Alex's cheesy baked pasta with fresh spinach and a hint of lemon is a great make-ahead dish!
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Spinach Manicotti with Lemon
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 40 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
2 cups ricotta
Kosher salt and freshly cracked black pepper
12 dried lasagna sheets or 12 fresh pasta sheets
4 tablespoons extra-virgin olive oil
One 5-ounce package baby spinach
1 cup heavy cream
1 large clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup finely grated Pecorino-Romano, plus more for serving
1 large egg, lightly beaten
Grated zest (with some pith) of 1 large lemon plus juice of 1/2 lemon
Leaves from 8 sprigs fresh tarragon, coarsely chopped
1/2 teaspoon ground allspice
Directions
Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.
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Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network
Cannelloni | How To Make Cannelloni | Winter Is Coming | Cheesy Spinach Cannelloni Recipe | Varun
Cannelloni Rolls Recipe | Cannelloni Recipe | Baked Cannelloni | Cheesy Cannelloni Risotto Cannelloni | Canneloni Pasta | Lasagna Cannelloni | Spinach Pasta | Spinach Cannelloni | Spinach Cannelloni Pasta Recipe | Pasta Recipe | Italian Recipe | Lasagna Sheets | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make Cannelloni at home with our Chef Varun Inamdar.
Ingredients:
How To Make Tomato Sauce For Pasta
- 2 tbsp Olive Oil
- 1 tbsp Garlic (finely chopped)
- 1 tsp Dried Thyme
- 1 cup Tomato Puree
- Salt
- Black Pepper (crushed)
- 2 tsp Sugar
- 2 tbsp White Vinegar
How To Make Cannelloni Rolls
- 3-4 Lasagna Sheets (blanched)
- 1/2 cup Spinach (blanched & chopped)
- 1/4 cup Cottage Cheese (grated)
- Salt
- Black Pepper (crushed)
- 1 tbsp Processed Cheese (melted)
- 3-4 tbsp Cottage Cheese (grated)
- 1/2 cup Processed Cheese (melted)
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Cannelloni is a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta. The shells are then typically covered with tomato sauce.
Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.
Manicotti are the American version of cannelloni, though the term may often refer to the actually baked dish. The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end. |
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Creamy Chicken Florentine Recipe
This Creamy Chicken Florentine Recipe is a delicious quick and easy weeknight meal that is a cinch to make when you want something easy that also feels kind of fancy. Tender, juicy chicken breasts are gently sautéed and then simmered in a creamy white wine sauce with shallots and spinach for an easy one-pot meal.
Chicken Florentine is made of tender, juicy chicken breasts simmered in a savory wine or Mornay sauce (Bechamel Sauce with Cheese) on a bed of spinach or topped with spinach. In fact, the term Florentine or a la Florentine is a French culinary term that refers to dishes made with spinach. It's been debated whether the origins of this dish are French, Italian, or both. But legend has it is was Catherine de Medici who upon Marring King Henry II of France in 1533 brought her love of spinach to France. Despite its murky origin story, no one can debate how delicious this recipe is!
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CREAMY CHICKEN FLORENTINE RECIPE
Serves 4
*PRINT RECIPE HERE:
INGREDIENTS:
2 Boneless Chicken Breasts
Coarse salt,
¼ cup (31g) all-purpose Flour for dredging
¾ tsp (3.75ml) Italian Seasoning
Freshly cracked pepper
1 tbsp (15ml) Olive Oil
1 Tbsp (14g) Unsalted Butter
1 Shallot, minced
½ cup (118ml) Dry White wine
1 ½ cups (368ml) chicken broth
1 garlic, minced
¼ cup (60ml) heavy cream
Freshly grated Parmesan Cheese, to taste
1 Tbsp (15ml) Cold Water
1 Tbsp (15ml) Cornstarch
2 cups (60g) Spinach
METHOD:
Slice chicken breasts in half horizontally. And pound thinly in between 2 sheets of wax paper. Salt on both sides and refrigerate for a minimum of 1-2 hours before cooking, or overnight is even better! This will tenderize the chicken and make it moist and juicy.
Place the flour on a plate, and add the Italian seasoning and freshly cracked pepper. Mix with a fork to combine. Dredge the chicken through the flour mixture on each side until coated. Shake off the excess.
Heat the oil and butter in a large non-stick skillet over medium heat until foamy. Cook 2 chicken breasts at a time on each side until nicely browned. Set aside. They will continue to cook in the sauce.
Add more olive oil to the skillet if needed.
Cook shallots in the pan drippings until tender. Then add the wine, and reduce by a third. Then add the chicken broth, garlic, heavy cream and cheese. Add back in the chicken and cover, cook for 5 minutes until chicken is cooked through. Meanwhile prepare the slurry, by mixing cornstarch with very cold water.
Then add the spinach, cover, and steam until wilted, and then add the slurry. Whisking until sauce thickens.
Remove the chicken with tongs and place it on a serving plate and spoon sauce and spinach over the chicken.
Serve with mashed potatoes, rice or smashed potatoes.
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Stuffed Manicotti Recipe
Today I would like to share with you my Stuffed Manicotti recipe.
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