BAKED MANICOTTI
Found this one on Allrecipes.com and tweaked the ingredients just a bit to fit the picky Italian DH. Ground sausage as opposed to ground beef gives the dish much more flavor. Do ahead tip would be to stuff the shells the night before, place in red sauce, refrigerate, and then make the white sauce just prior to cooking. Watch the amount of chicken bouillon as it can make the white sauce way too salty. Serve with some garlic stuffed/sauteed artichokes (Recipe #61210) and a small garden salad.
Provided by Chippie1
Categories One Dish Meal
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat.
- Saute onions, garlic, ground sausage, and beef until meat is well browned and crumbled.
- Prepare Manicotti shells as per package directions except cut the cook time in HALF.
- Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground pork/beef mixture add the spinach and ricotta cheese.
- When the mixture is cool, add the beaten eggs.
- Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.
- Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
- Preheat oven to 350°F (175°C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat.
- Stir in flour and chicken bouillon.
- Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
- Stir in half and half and bring to a boil, stirring frequently.
- Cook for 1 minute, stirring constantly.
- Remove from heat and stir in parsley.
- Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce.
- Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes.
- Remove from oven, uncover and sprinkle with Parmesan cheese.
- Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 1137.3, Fat 70.9, SaturatedFat 32, Cholesterol 274.7, Sodium 1396.1, Carbohydrate 66.3, Fiber 5.4, Sugar 9.1, Protein 57.3
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
EASY MANICOTTI
No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!
Provided by HEP MEP
Categories Manicotti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
- Stuff uncooked manicotti generously with the cheese mixture, from both ends.
- Arrange manicotti in a single layer in a baking pan.
- Bring sauce to a boil and pour over manicotti, covering completely.
- Cover baking pan with aluminum foil, crimping the edges to seal tightly.
- Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
- Remove foil; sprinkle generously with additional grated cheese.
- Bake uncovered for 5 minutes more.
MANICOTTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
- For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
- Pour half of the sauce into large baking dish.
- For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
- Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.
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.
BAKED MANICOTTI
This classic baked manicotti dish from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy, bursts with creamy ricotta cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil. Add manicotti and cook, according to package directions, until al dente. Drain, reserving pasta cooking water; rinse with cold water and drain again. Set aside.
- Bring pasta cooking water to a boil and add spinach; cook until just wilted. Drain, rinse with cold water, and drain again. Squeeze out excess water from spinach and finely chop.
- Transfer spinach to a large bowl along with ricotta, half of the Parmesan, egg yolks, and nutmeg; season with salt and pepper and stir to combine. Stuff spinach mixture into manicotti and set aside.
- Melt butter in a medium saucepan over medium-high heat. Add flour and stir until well combined. Gradually stir in milk; continue cooking, stirring constantly, until mixture is smooth and thickened.
- Evenly spread tomato sauce on the bottom of a small rectangular baking dish. Top with an even layer of stuffed manicotti. Pour butter mixture over manicotti and sprinkle with remaining cheese. Transfer to oven and bake until top is browned, 20 to 25 minutes. Let stand 10 to 20 minutes before serving with additional Parmesan cheese.
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
EASY-TO-STUFF MANICOTTI
It's so easy to make my simplified version of manicotti. I fill each pasta shell with a piece of string cheese for a deliciously gooey center, then I top the shells with a beefy tomato sauce. -Suzanne Runtz, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- Cook manicotti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Spread half of the meat sauce into a greased 13x9-in. baking dish., Drain manicotti; stuff each shell with a piece of string cheese. Place over meat sauce; top with remaining sauce. Cover and bake at 350° until heated through, 25-30 minutes. , Sprinkle with mozzarella cheese. Bake until the cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 558 calories, Fat 29g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1059mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 4g fiber), Protein 42g protein.
MEAT FILLED MANICOTTI
This is a tasty and filling dish that can be nicely paired with a green salad if desired.
Provided by teppij
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
- Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
- Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g
MANICOTTI WITH CHEESE
A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!
Provided by Mary
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
- In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g
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.
BAKED MANICOTTI
Make and share this Baked Manicotti recipe from Food.com.
Provided by blazeko
Categories Manicotti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°.
- In 13 x 9-inch baking dish, spread 1/2 of the Pasta Sauce.
- Add manicotti, then top with remaining Pasta Sauce and sprinkle with cheeses.
- Bake covered 20 minutes.
- Remove cover and continue baking 5 minutes or until heated through.
Nutrition Facts : Calories 189.2, Fat 8.2, SaturatedFat 2.9, Cholesterol 13.3, Sodium 1012.4, Carbohydrate 21.2, Fiber 0.7, Sugar 16.5, Protein 7.7
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
JO'S MANICOTTI
A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!
Provided by Jo Johnson
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
- In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
- To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
- Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
Nutrition Facts : Calories 399 calories, Carbohydrate 39 g, Cholesterol 111.9 mg, Fat 16.1 g, Fiber 3.5 g, Protein 26.4 g, SaturatedFat 8.8 g, Sodium 1061.6 mg, Sugar 4.8 g
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