CHRISTMAS EVE MANICOTTI
My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.
Provided by Fantasy Gardener and Chef
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 18
Steps:
- Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
- Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
- Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 42.1 g, Cholesterol 203.1 mg, Fat 26.4 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 13.7 g, Sodium 886.4 mg, Sugar 10.1 g
LOUIE'S HOLIDAY MANICOTTI
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original. This dish, created by the Italian father of a VegNews' staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
Provided by Vegnews Magazine
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large saucepan over high heat, add olive oil. Sauté onion and garlic until onions are translucent.
- In a blender, process cashews and water until completely smooth, then add sautéed onions and garlic and process again. Add nutmeg and 1/2 teaspoon salt, and set sauce aside.
- In a food processor, combine hominy, tofu, breadcrumbs, remaining 1/4 teaspoon salt and 1/3 cup sauce until the consistency of ricotta is reached. Transfer mixture to a large bowl, and add butternut squash and 1/3 cup vegan mozzarella.
- Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 9- by 12-inch pan with a small amount of sauce. Fill pasta tubes with hominy mixture (by hand or using a pastry bag) and arrange in pan. Cover manicotti with sauce, then top with remaining vegan mozzarella. Cover pan with aluminum foil and bake for 30 minutes or until bubbly. Sprinkle with parsley and serve with extra sauce on the side.
Nutrition Facts : @context http, Calories 929, UnsaturatedFat 21 grams, Carbohydrate 137 grams, Fat 29 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1031 milligrams, Sugar 23 grams
GRANDMA'S KITCHEN OLD-WORLD MANICOTTI
I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process.
Provided by Peachie Keene
Categories Manicotti
Time 1h
Yield 12 stuffed shells, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
- Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
- For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
- Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
- See, that wasn't so bad! ;).
- Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
- Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
MANICOTTI
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Egg Pasta Tomato Bake Christmas Mozzarella Parmesan Ricotta Basil Winter New York Dinner
Yield 6 main-course servings
Number Of Ingredients 25
Steps:
- Make sauce:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
- Make crêpes:
- Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
- Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
- Make filling and assemble manicotti:
- Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
- Put oven rack in middle position and preheat oven to 425°F.
- Cut mozzarella lengthwise into 1/4-inch-thick sticks.
- Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.
CHRISTMAS VACATION MANICOTTI CASSEROLE
When the whole family is home for the holidays, it's nice to have several recipes on hand that you can put together in the afternoon while they're off doing something else, and then be able to sit down together at the table for supper. This recipe is one of THOSE....put together and gather 'round the table to inhale it! Better double this recipe when you have a crowd! The crusty top will be so inviting you'll be drooling from just looking at it! This one comes from Gooseberry Patch's Christmas book (2008).
Provided by Debber
Categories One Dish Meal
Time 1h15m
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain & set aside.
- Preheat oven to 350; grease a 13x9 pan; set aside.
- Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl.
- Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture.
- Stir in ricotta, parmesan, egg, salt and pepper.
- Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan.
- Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown.
- Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells.
- Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING).
- Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells.
- Bake uncovered for 45 minutes (bubbly).
Nutrition Facts : Calories 630.1, Fat 52.8, SaturatedFat 32.4, Cholesterol 190.2, Sodium 1140.4, Carbohydrate 17.7, Fiber 2.4, Sugar 2.3, Protein 24.6
MARILYN'S MANICOTTI
Provided by Marilyn B. Leone
Categories Blender Food Processor Cheese Tomato Bake Mozzarella Ricotta Basil Prosciutto Bon Appétit California
Yield Serves 8
Number Of Ingredients 24
Steps:
- For sauce:
- Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
- For filling:
- Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
- For Crepes:
- Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
- For Assembly:
- Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
- Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.
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