Spinach Manicotti Filling with Artichoke Heart Casserole
| Spinach Manicotti Filling with Artichoke Heart Casserole | Print |
Recipe By: Alice Morrow
Spinach Manicotti Filling with Artichoke Heart Casserole ALICE’S SPINACH MANICOTTI
Ingredients
- 8 pkgs. frozen chopped spinach, thawed and squeezed dry
- 8 c. grated Mozzarella cheese
- 6 (8-oz.) containers of ricotta cheese
- 2 (16-oz.) containers small curd cottage cheese
- 1-2 T. salt
- 2 T. black pepper
- 2 T. garlic powder
- ¼ c. dried oregano
- ¼ c. dried basil
- 3 c. freshly grated parmesan cheese
- 4-5 boxes Manicotti shells
- Olive oil
- PAM
Instructions
- In large stock pot, bring water to boil that has been salted and added with about ¼ c. olive oil. Save the little trays that the pasta shells come in.
- Carefully drop the pasta shells into the boiling water. Cook about 5 minutes. You want to undercook them. They will break up to easily if overcooked. Stir gently while boiling, to keep them from sticking.
- Drain when done and rinse with cold water. I like to spread them out on foil or kitchen towel to keep them separated. Set aside until you make filling.
- Mix all the ingredients for the filling. Taste for additional seasoning if needed.
- Stuff shells. You can take a zip-lock bag and put filling in it and cut off the tip of the bottom corner of bag and squeeze the filling into the shell. Sometimes I find it easier just to use my hands and stuff.
- After stuffing the shells, place them back into the little trays that the pasta shells came in. You can then insert them into zip-lock bags and freeze.
- When ready to serve, remove from freezer, if frozen, place some marinara sauce in bottom of a baking dish that has been sprayed with PAM. Cover with foil and heat in 350 oven until hot and bubbly. You can place marinara sauce on top of them if you like. I like to serve with two sauce choices.
| Spinach Manicotti Filling with Artichoke Heart Casserole | Print |
Recipe By: Alice Morrow
SPINACH MANICOTTI FILLING WITH ARTICHOKE HEARTS CASSEROLE
Ingredients
- *Whenever I make spinach manicotti, I always have some of the filling leftover and this is one way of using it. You can also stuff mushrooms, tomatoes, squash, etc.
- 2 (12-14-oz.) cans artichoke hearts, drained
- Olive oil
- Salt, black pepper, garlic powder
- 1 (8-oz.) pico de gallo, optional
- Paprika
- 1 bottle of Italian dressing (your choice)
Instructions
- Take the spinach filling and place in baking dish that has been sprayed with PAM.
- After draining the hearts, season with salt, pepper, garlic powder and drizzle with a little olive oil.
- Place hearts on top of spinach filling.
- Sprinkle the pico de gallo across the top.
- Sprinkle with paprika and drizzle your favorite Italian dressing across the top, about ¼ c.
- Place in 350 oven and heat until bubbly, about 15-20 minutes.
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