Three Cheese Manicotti

 Three Cheese Manicotti

 

 

 

 

 

 

 

 

 

 

 

 

 

 “Marty, you don’t add enough cheese,” said no one ever.  I have a thing for cheese so I drown my recipes in tons of cheese, glorious cheese.  This Three Cheese Manicotti is a great example.  Perfectly cooked Manicotti pasta filled with a mix of spinach and ricotta, and covered with mozzarella and parmesan cheese.  Oh my goodness this is so good.  Serve with some crusty Italian bread and a simple side salad and you’ve got a restaurant quality meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Three Cheese Spinach Manicotti

1 package (8 ounces) manicotti shells

5 cups shredded mozzarella cheese, divided

2 cups ricotta cheese

1 cup Parmesan cheese, grated

1 tablespoon minced garlic

1 egg

2 tablespoons dried basil

1 box of frozen spinach, thawed and all liquid removed 

1 jar (26 ounces) Ragu Chunky Tomato, Garlic and Onion pasta sauce

Preheat oven to 350 degrees.  Lightly spray a 9 x 13 inch baking dish with cooking spray.

 

 

 

 

 

 

 

 

 

Bring a large pot of salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente and then drain (optional: drizzle lightly with oil to prevent the noodles from sticking). Remove from heat and set aside on wax paper or parchment paper to cool.

 

 

 

 

Thaw the frozen spinach and wrap in a clean towel.  Squeeze out all liquid until as dry as possible.  

 

 

 

 

 

 

 

 

 

 

In a large bowl, mix the spinach, 3 cups of the mozzarella cheese, 2 cups of the ricotta cheese and one cup of Parmesan cheese together.  Add the garlic, egg, and basil. Mix well until all ingredients are combined.

  

 

 

 

 

Stuff the cooked manicotti noodles with the cheese mixture. Use a piping bag or make your own by filling a resealable bag with the mixture, seal it tight and then twist it so that the filling is at the bottom. Then snip the corner so that it fits into the manicotti for filling.

 

 

 

 

 

 

 

 

  

 

 

 

Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish side by side so they are touching. Cover with remaining sauce. Cover the top with the remaining 2 cups of mozzarella cheese.  You can actually add as much as you want.

 

 

 

 

 

 

 

 

 

  

 

 

 

Bake 25-30 minutes in the preheated oven. until mozzarella is melted and bubbly and slightly brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Can I Freeze this Three Cheese Manicotti?

Yes, but only before you cook it.  I love to make this in advance so I can pop it in the oven in a pinch! To freeze manicotti just cover with plastic wrap and place in the freezer for up to 3 months.  When you’re ready to eat it, just let it thaw 15 minutes and then follow the cooking instructions.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Sausage Cannelloni in Bechamel Sauce

 

 

I love this recipe.  It is one of our favorites because its so easy and quick to make and just bursting with flavor. I use turkey Italian sausage for my filler and lots of chopped up mushrooms and cheese.  Then I stuff the Cannelloni pasta BEFORE I cook it. So much easier that way and less messy. Finally, it bakes in a rich creamy Bechamel sauce.  OMG this is so good!

 

Sausage Cannelloni in Bechamel Sauce

 

1 box Cannelloni or Manicotti pasta

1 Italian Sausage (I use turkey Italian sausage)

2 tablespoons olive oil

1 medium onion, finely chopped

4 oz mushrooms, finely chopped

Salt and Pepper to taste

2 teaspoons Italian Seasoning

12 oz shredded mozzarella cheese, divided

½ cup shredded Parmesan cheese divided

 

Bechamel Sauce

 

6 tablespoons butter

6 tablespoons flour

3 cups whole milk or half and half

1 teaspoon dried Oregano

 In a large skillet over medium heat add olive oil, onion and mushrooms. Cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add in the sausage. Use a wooden spoon to crumble and break up the bigger pieces. You want it small so it will be easier to stuff the pasta.

 

 

 

 

 

 

 

 

 

 

 

 

Stir and continue to cook until the onion is softened and the sausage is no longer pink and is starting to brown. Add salt and pepper to taste along with the 1 teaspoon of the Italian seasoning.  Stir to combine and then transfer to a bowl and set aside. 

Bechamel sauce: 

 Melt butter over medium heat in the same skillet as you made the sausage. Add flour and stir until well incorporated.

 

 

 

 

 

 

 

 

 

 

 

 

 Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Season with salt and Pepper to taste and stir in the remaining teaspoon of Italian seasoning.

 

 

 

 

 

 

 

 

 

 

 

 

 Add in half (1/4 cup) of the Parmesan and 1/4 cup of the mozzarella and stir until cheese melts. Then remove from heat.

 

 

 

 

 

 

 

 

 

 

 

 Add about a quarter cup of the sauce into the sausage mixture you set aside earlier. Stir until everything is combined. Spoon the mixture into a piping bag or a plastic bag with the corner clipped.  Pipe the mixture into your uncooked pasta and set aside. You can also use a small spoon to fill the pasta tubes. Start from one end and using your finger to push the filling all the way through.  

 

 

 

 

 

 

 

 

 

 

Preheat oven to 400 degrees. Spread a couple tablespoons of the bechamel sauce on the bottom of a 9 x 13 oiled baking dish. Nestle the filled cannelloni in the sauce and cover with remaining bechamel sauce.  

 

 

 

 

 

 

 

 

 

 

 

Top with mozzarella and Parmesan cheese and a sprinkling of oregano.  

 

 

 

 

 

 

 

 

 

 

 

 

Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from oven, let stand for 5 minutes then serve. 

 

Photography is the property of and copyrighted to Welcome Home.