Best Meaty Spinach Manicotti Recipes

MEATY SPINACH MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside. , In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells. , Spread 1/2 cup spaghetti sauce in each of two ungreased 13x9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top. , Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.

DAN'S MEATY SPINACH & MUSHROOM MANICOTTI

Steps:

• 1. Preheat oven to 350 degrees F. Boil noodles according to directions on package for Al Dente, then rinse and set aside till needed.Add olive oil to large skillet, then add in chopped onions, & peppers, & minced garlic, cook about 5 minutes, then add in the ground round and bulk Italian Sausage, cook until meat is almost done, drain any excess fat. Set aside. Spray a 9 X12 or 9 X 15 size casserole dish with cooking spray and set aside till needed. I used the larger size.
• 2. Add the pasta sauce to a large pot, then add in the cooked meat & vegetables. Stir to blend & cook over low heat.
• 3. Defrost spinach if not already thawed, squeeze dry. Add one 10 oz. package to pasta sauce mixture, and stir till mixed.
• 4. Add in spices and stir again. Add in un drained diced tomatoes, sliced mushrooms & parmesan cheese. Stir till blended together, continue cooking over low heat.
• 5. While sauce is cooking prepare the ricotta filling, adding in all the spices, spinach, cheese and eggs.
• 6. Mix until blended together, then set aside until needed.
• 7. Taste sauce and adjust spices according to taste. Adding more if desired.
• 8. Now using a 9 X15 size casserole dish, add enough of the meat sauce to cover the bottom of the dish, top with some of the parmesan and a layer of the shredded mozzarella cheese shreds.
• 9. Now spoon or pipe ricotta mixture into each of the manicotti shells, and lay atop of the sauce. Repeat until all of the shells are filled. Then top with additional shredded mozzarella cheese.
• 10. Now spoon more sauce over the noodles, along with the remaining parmesan cheese and mozzarella cheese shreds. Then cover dish with aluminum foil and bake in preheated oven for 45 minutes, then remove foil.NOTE: I did place the casserole dish in a larger shallow Jelly Roll pan to catch any potential drips during cooking.
• 11. Return to oven and continue to bake for an additional 15 to 20 minutes, or until dish is piping hot. Remove from oven, allow to sit and come together for about 15 minutes before serving.
• 12. Serve with your favorite salad and Garlic Bread and enjoy.