Kims Old 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:

• 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.

Steps:

• Preheat oven to 350 degrees F. First, make the marinara sauce. In a saucepan heat oil. Add onion and cook for 3 minutes. Add garlic and cook for 2 minutes more. Add tomatoes, pinch of sugar, salt and pepper and simmer, covered, stirring occasionally, for 20 minutes. Puree the mixture through the fine disk of a food mill and then return to the saucepan. Reduce for 15 minutes. Meanwhile, make your filling. In a bowl mix together ricotta cheese, Parmesan cheese, egg yolk, minced basil, parsley, nutmeg, salt and pepper to taste. Fill your manicotti tubes with the filling mixture. When all the tubes are filled place them in a baking dish. Spoon marinara sauce over the tubes and sprinkle with mozzarella cheese. (Can be refrigerated for several hours or overnight at this point or may be frozen.) When ready to cook, place in the oven and bake, covered for 20 minutes. Uncover and bake for 5 to 10 minutes longer, or until bubbling and heated through. Serve each portion with a sprig of fresh basil.

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.

Steps:

• Preheat oven to 350°F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. 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.

Steps:

• Cook pasta. Cool in single layer. Heat oven to 350.
• Stir together cheeses, parsley, salt & pepper.
• Spoon into cooled pasta shells.
• Spread thin layer of spaghetti sauce on bottom of dish.
• Arrange pasta tubes in single layer.
• Top with sauce & extra mozzarella.
• Cover with foil.
• Bake 40 min until bubbly.

Steps:

• 1) Preheat oven to 350 degrees F. Spray 13x9-inch pan with non-stick cooking spray. Cook pasta, drain, rinse with cool water, and let dry on paper towel.
• 2) In medium bowel, stir 3 cups mozzarella with ricotta and fresh basil. Carefully fill each shell with cheese mixture.
• 3) Pour 2 cups of spaghetti sauce in 13x9 pan. Arrange stuffed pasta on sauce. Pour remaining sauce on pasta. Sprinkle with remaining mozzarella.
• 4) Bake 15 minutes, sprinkle parmesan, bake 10 more minutes.