EASY BAKED MANICOTTI
Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
- Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
- Bake 40 min. or until heated through.
Nutrition Facts : Calories 520, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
ATK'S BAKED MANICOTTI
Recipe from America's Test Kitchen 2008 Season. I'm posting this to be able to find it again, as I haven't gotten the opportunity to try it yet. Uses Barilla no-boil lasagna noodles instead of manicotti noodles (you'll need two boxes).
Provided by M to the K
Categories European
Time 1h10m
Yield 1 13x9 pan of manicotti, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
- Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
- For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
- To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
- Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
- Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Nutrition Facts : Calories 501.3, Fat 30.2, SaturatedFat 15.5, Cholesterol 155.1, Sodium 1569.2, Carbohydrate 25.5, Fiber 3.9, Sugar 10.9, Protein 34
EASY BAKED MANICOTTI
This is a satisfying meatless meal that is very easy to make. You could make it with meat sauce if you like. Serve it with a salad, some good garlic bread and a glass of red wine. I got this from a local retirement community cookbook.
Provided by Little Bee
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray a 13x9 inch baking dish with nonstick cooking spray.
- Cook pasta according to package directions (I cook until ala dente).
- Let pasta dry on paper towels.
- For filling,in medium bowl, stir together 3 cups mozzarella with the ricotta, basil,garlic, and pinch of salt.
- Using a teaspoon, carefully stuff pasta shells with cheese mixture.
- Spoon 2 cups spaghetti sauce into prepared baking dish.
- Arrange stuffed shells over sauce.
- Pour remaining sauce over pasta.
- Sprinkle with remaining mozzarella.
- Bake Manicotti for 15-20 minutes.
- Sprinkle with the Parmesan and bake 10 more minutes.
- Serve immediately.
Nutrition Facts : Calories 695.8, Fat 47.3, SaturatedFat 27.8, Cholesterol 164.2, Sodium 1446, Carbohydrate 21.5, Fiber 3.1, Sugar 10.5, Protein 45.6
EASY BAKED MANICOTTI
Make and share this Easy Baked Manicotti recipe from Food.com.
Provided by SouthernBell2627
Categories Manicotti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses, and pesto sauce until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
- Cook manicotti shells for half of the time on the box. This will keep them firm enough to handle and not fall apart when stuffing. The additional cook time in the oven will cook them the rest of the way. After you remove the partially cooked manicotti from the stove, transfer them into a container of cold water. This will prevent them from continuing to cook
- Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 1/4 cups spaghetti sauce over manicotti. Cover with foil.
- Bake 40 minutes or until heat through.
ATK'S BEST BAKED POTATO
For the best, fluffiest, lightest baked potatoes...with a nicely seasoned skin, try America's Test Kitchen's recipe for the ultimate baked potato.
Provided by DeSouter
Categories Potato
Time 50m
Yield 4 potatoes
Number Of Ingredients 4
Steps:
- Using a fork, poke six times to make holes into each large Russet potato.
- Combine salt and water. Roll each potato in liquid.
- Transfer potatoes to a wire rack on a baking pan. Place into oven.
- Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done.
- Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range.
- Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin.
- Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.
- Top with butter or whatever toppings you prefer.
- DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.
Nutrition Facts : Calories 314.2, Fat 3.7, SaturatedFat 0.5, Sodium 3511.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
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