Inside Out Manicotti Recipes

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:

• Beat egg and split (you will use only 1/2 an egg for an 8x8 pan).
• Mix Ricotta cheese and 1 cup of mozzarella cheese.
• Spread a thin layer of sauce on the bottom of your pan.
• Layer 2 cups of pasta, then layer 1/2 of cheese mixture and a layer of sauce.
• Repeat layers.
• Add 1/2 cup of plain mozzarella cheese on top of last layer.
• Cover and cook at 350 degrees for 20 minutes or freeze.
• Defrost completely prior to cooking.

Steps:

• Cook pasta according to directions; drain.
• In a large skillet, brown together ground beef, Italian sausage, onion and garlic; drain.
• Stir in crushed tomatoes, tomato paste, basil, fennel seed and salt.
• Bring to a boil, then reduce heat to moderately low.
• Simmer, covered, for 20 mins.
• In a medium bowl, blend together ricotta, mozzarella, egg, black pepper and nutmeg.
• Cover the bottom of a 2-1/2 quart baking dish with about 1 cup of the meat sauce.
• Layer with half of the ziti, half of the cheese mixture, 2 more cups of the meat sauce and remaining ziti.
• Top with remaining cheese mixture and meat sauce.
• Bake at 350 degrees for 20-25 minutes or until sauce is bubbly and cheese is melted.

Steps:

• Cook pasta according to package directions. Drain. Preheat the oven to 350 degrees F (175 degrees C).
• In a large saucepan, heat oil over moderately high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent. Stir in crushed tomatoes, tomato paste, basil, and salt. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 20 minutes.
• In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg.
• Cover the bottom of a 2 1/2 quart baking dish with about 1 cup of the tomato sauce. Layer with half of the ziti, half of the cheese mixture, 2 more cups of the tomato sauce, and remaining ziti. Top with remaining cheese mixture and sauce.
• Bake in the preheated oven for 20 to 25 minutes, until sauce is bubbly and cheese is melted.