MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
- In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
- Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
- Bake for 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
- Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
- Yield: 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
SMOKEY CHIPOTLE CHICKEN
Steps:
- In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving.
- Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally.
- Preheat half of a grill to medium-high heat.
- Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.
- Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside.
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
THREE CHEESE CHIPOTLE MANICOTTI
I made this up one night, when I had lots of cheese in the fridge and wanted something spicy and hearty. It's full of flavour and vegetarian but, as I said, it is very spicy thanks to the chipotles so don't make it if you've got mild tastebuds! The sauce is fairly liquid to start with but will thicken as the shells soak it up during cooking. Use the manicotti tubes that don't need to be pre-cooked for this recipe.
Provided by Sackville
Categories Manicotti
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan and sauté the onions and mushrooms until they are soft and browned.
- Put the cooked mushrooms and onions in a mixing bowl along with the ricotta and basil.
- Open the can of chipotle peppers and take out 2 peppers.
- Chop them finely and add to the cheese mixture.
- Mix and season to taste with salt and pepper.
- Now take another two chipotles and the remaining sauce in the tin and add them to the pasta sauce. You may have some chipotles left over and you can add them, to your taste. If you are worried about the spice, this is where you can cut back a bit.
- Use a hand blender to purée the chipotles in with the rest of the sauce.
- Add the water and pour 1/3 of the mixture on the bottom of a baking dish (about 9 x 13 or slightly smaller).
- Start stuffing the uncooked manicotti with the ricotta cheese mixture, placing each shell in the baking dish as you go.
- When all the shells are stuffed pour the rest of the sauce over.
- It should be fairly watery and enough to cover the shells.
- Cover with tinfoil and bake in a 200 C fan oven for 30 minutes.
- If you don't have a fan oven, you will need to increase the heat by about 20°C.
- After 30 minutes, take the tinfoil off and cook for a further 15 minutes.
- Sprinkle the parmesan on top and lay the mozzarella over the pasta as well.
- Grill for 3-4 minutes, or until the cheese is bubbling.
- Let rest for 10-15 minutes and then serve.
Nutrition Facts : Calories 992.1, Fat 65.5, SaturatedFat 30.1, Cholesterol 157.1, Sodium 2770.5, Carbohydrate 47.1, Fiber 2.1, Sugar 31.1, Protein 54.3
CREAMY CHIPOTLE MANICOTTI
Make and share this Creamy Chipotle Manicotti recipe from Food.com.
Provided by rainna
Categories Manicotti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and oil.
- Rinse with cold water; drain and set aside.
- Stir together ricotta cheese and next 4 ingredients.
- Coat an 11- x 7-inch baking dish with cooking spray, and pour 1/2 cup salsa in bottom of dish.
- Spoon cheese mixture evenly into shells, and arrange in dish.
- Pour remaining salsa over shells.
- Bake at 350° for 20 minutes.
- Sprinkle with Monterey Jack cheese.
- Bake 10 more minutes or until thoroughly heated and cheese melts.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 337.7, Fat 20.9, SaturatedFat 12.7, Cholesterol 70.1, Sodium 1047.8, Carbohydrate 17.3, Fiber 2.3, Sugar 4.8, Protein 22.1
MEXICAN MANICOTTI
Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.
Provided by MizzNezz
Categories Manicotti
Time 1h28m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, mix uncooked beef, beans, chili powder, and oregano.
- Spoon into uncooked manicotti shells.
- Place in greased 13x9 baking pan.
- Mix water and sauce, pour over manicotti.
- Cover and refrigerate 8 hours.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350* for 1 hour.
- Uncover. Sprinkle with cheese, onions, and olives.
- Bake for 8 minutes more.
- Then add sour cream.
Nutrition Facts : Calories 449.6, Fat 23.5, SaturatedFat 12.3, Cholesterol 80.5, Sodium 807.7, Carbohydrate 36.4, Fiber 5.3, Sugar 5.1, Protein 23.9
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