MobiRecipe

How To make Cheese Manicotti Florentine

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16 Manicotti Noodles
1 lb Ricotta Cheese

or cottage
Cheese 1/2 lb Mozzarella Cheese
1 c Parmesan Cheese
2 Eggs :

beaten
1 tb Chopped Parsley
1/2 ts Salt
1/4 ts Pepper
1/8 ts Nutmeg
2 c Spaghetti Sauce
1 sm Onion
1/2 lb Mushrooms
1/2 lb Spinach
Sautee chopped onions and mushrooms until tender. Steam chopped spinach until wilted (or use thawed frozen spinach). Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs, parsley, spices. Add spinach and 3/4 of sautee to mixture. Fill uncooked manicotti shells; place filled shells in a single layer in a greased 13x9 baking pan. Add remaining sautee to spaghetti sauce. Cover manicotti with sauce. Sprinkle with remaining Parmesan. Bake at 350 F for 35 minutes. This is probably my favorite Italian dish. Recipe By :

How To make Cheese Manicotti Florentine's Videos

How to Make the Tastiest Cheesy Stuffed Shells You've Ever Tried!

How to Make the Tastiest Cheesy Stuffed Shells You've Ever Tried! - In this video, where we'll show you how to make the most irresistible cheesy stuffed shells you've ever tasted!

This recipe is straightforward to follow, and the result is an incredibly creamy and cheesy dish that's sure to impress your guests. Whether you're preparing a special meal for your loved ones or hosting a party, these stuffed shells are the perfect choice.
So, get ready to indulge in some cheesy goodness and join us as we make the best stuffed shells you've ever tried!

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Ingredients:
18-20 Jumbo Pasta Shells
1-2 tbsp. Branch and Vine Basil Infused Olive Oil -
3 Cloves Garlic, minced
4 cups Spinach
15 oz. Ricotta
½ cup Parmesan Cheese, grated
3 cups Mozzarella Cheese, shredded and divided
2 tbsp. Cream Cheese
1 Egg
24 ounces Marinara Sauce
Fresh Parsley, to garnish
The Original All-Purpose Seasoning -

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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!
______________________________________________________________________
WHAT TO SERVE WITH CHICKEN FLORENTINE?
Try my Smashed Potatoes or Mashed Potatoes Recipes
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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 Shells Florentine - My Personal Yummy Recipe!

I've written out the entire recipe at the site here:

But, it's actually easy - for about 30-35 shells, boil up some jumbo shells for 10 minutes and drain.

Mix together - and WHIP:
- 32 ounce container of Ricotta
- 8 ounces shredded mozzarella
- 2 eggs
- 4 - 8 ounces of cream cheese (or its lower-fat alternative, neufchatel)
- 1/4 cup FINELY chopped onion
- touch of ground nutmeg, garlic powder, salt & pepper

Whip it all together until smooth - the shredded mozzarella will still be a bit lumpy. Don't worry - it will melt.

You can stuff the shells, cover with sauce, and bake them at this point.

IF YOU WANT THE FLORENTINE:
Add a 10 - 12 ounce package of CHOPPED spinach. I use frozen, then I thaw it and SQUEEZE as much liquid out as possible.
I add that to the mix, and whip it in until it's really well distributed. Then I stuff the shells and bake, covered w/ sauce, and then covered with foil, at about 350 degrees F, until the mix is about 160 degrees F (about 45 minutes or so).

Take the shells out, and arrange sliced mozzarella on top, return to the oven, and let melt. Serve and enjoy!

You can freeze the stuffed shells BEFORE baking - put them on a sheet of parchment on a cookie sheet. Let them freeze individually, then put them in a zip lock. Take out and bake when you're ready.

#StuffedShellsFlorentine #beststuffedshells

Chicken Florentine Manicotti

Chicken Florentine by Francesco's

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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Manicotti Florentine

Just trying out my cooking and video making skills... for fun....

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