Freezermanicotti Recipes

Steps:

• Boil manicotti according to package directions, adding oil to water so they won't stick (actually we have had a discussion about this and I'm not sure that works, but I do it anyway!) Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.
• Drain manicotti; run cold water over it.
• Stuff each manicotti with cheese mixture.
• Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
• Cover dish with foil and freeze.
• When frozen you can pop it out of the container and put in a freezer bag if desired.
• To prepare for serving, thaw and preheat oven to 350F.
• Cover and bake for 45 minutes.
• Uncover and bake for 15 minutes more.

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.

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.

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.

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.

Steps:

• Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
• Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
• Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
• Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.

Steps:

• Preheat oven to 350 degrees. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the Crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve.
• In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel.