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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Spinach & Ricotta Cannelloni
Out of this world delicious - Spinach Ricotta Filling inside cannelloni tubes, topped with a simple, tasty tomato basil sauce and cheese.
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By popular demand, this recipe is also featured in my debut cookbook “Dinner”! Find out more about the book here:
This cannelloni pasta recipe is not only tasty, but also fun to make!
This vegetarian cannelloni recipe with spinach and ricotta is worth trying. Full recipe video here:
Bon appétit!
#unitedcuisines #pasta #italianfood #vegetarian #shorts
How to Make Cheesy Veggie Manicotti
David's Recipes - Need a recipe to incorporate those summer vegetables? Try David Venable’s Cheesy Veggie Manicotti. This classic Italian dish is sure to be a favorite at your dinner table. For more of David’s recipes:
Manicotti is a great company’s coming dish. This meatless recipe uses all the ingredients from your summer garden and can be easily frozen for later. If you add some additional veggies to your manicotti it will only enhance the flavor but keep your eye on them as they roast and adjust the time according as some veggies won’t need the entire 20 minutes while others can take up to an hour. For a real after dinner treat try my homemade cannoli cups for desert and pair them with a hot cup of coffee.
Cheesy Veggie Manicotti
Ingredients:
1 cup medium-diced red pepper
1-1/2 cups medium-diced red onion
2 cups medium-diced zucchini
2 cups medium-diced yellow squash
2 cups medium peeled eggplant
2 cloves garlic, thinly sliced
3 Tbsp olive oil
2-1/2 tsp salt, divided
1-1/4 tsp black pepper, divided
1-1/2 tsp Italian seasoning
1/2 cup Ricotta
1 egg, slightly beaten
2 Tbsp Parmesan cheese
2 cups shredded Mozzarella
1/4 cup diced sun-dried tomatoes
1-1/2 cups marinara
1/2 cup heavy cream
6 10x6 inch fresh lasagna pasta sheets, cut in half widthwise
Preparation:
Preheat the oven to 425°F.
Add the peppers, onions, zucchini, squash, eggplant, garlic, olive oil, 1-1/2 tsp salt, 3/4 tsp black pepper, and Italian seasoning in a medium-sized bowl. Toss until the oil and seasonings have been evenly distributed. Place the vegetables on a baking sheet and roast for 25 minutes.
Meanwhile, make the filling and sauce. Combine the Ricotta, egg, Parmesan cheese, Mozzarella, sun-dried tomatoes, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. In another bowl, combine the marinara and heavy cream.
When vegetables have finished roasting, reduce the oven temperature to 375°F. Let the vegetables cool and then fold them into the cheese filling.
Place half of the sauce in a 13 x 9 baking dish. Place 1 pasta sheet on a flat work surface. Take about 1/3 cup of the filling and spread it lengthwise along the center of the pasta. Roll the noodle into a cylinder and place it in the baking dish seam-side-down. Repeat with remaining pasta sheets and filling.
Pour the remaining sauce over the manicotti and cover the baker with foil. Bake for 40 minutes and then remove the foil. Bake for an additional 10 minutes.
Manicotti Recipe | Stuffed Manicotti Recipe | Easy Pasta Recipe | Veggie (veg) Manicotti Recipe |
Hello everybody,
Today I’m going to share with you very easy & quick pasta recipe which is “ Manicotti “:
Pasta recipes!
Indian style pasta !
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Pasta with red sauce !
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Italian pasta: CANNELLONI baked with BECHAMEL recipe #cannellonirecipe #italiancusine
INGREDIENTS:
Cannelloni - 250 gr
Minced chicken - 600 gr
Passata - 400 gr
Onion - 1 pcs
Garlic - 1
Tyme
Yellow cheese - 150 gr
Salt, pepper, oil
Bechamel sauce: butter, milk, nutmeg, salt, garlic (recipe is by the link
Bake in the oven at 180 degrees for 30-35 minutes
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