Manicotti Formaggio Stuffed Pasta Recipes

Steps:

• Preheat oven to 350 degrees.
• Bring a medium pot of water to a boil.
• Add large shells and 1 tbsp of oil to the pot so the shells do not stick.
• Mix ricotta choice of stuffing (prosciutto or hamburg) spinach, and egg in a large bowl. set aside for about 4 minutes.
• Strain pasta, let cool for approximately 4 minutes so you don't burn yourself while stuffing.
• Line a cooking sheet with alluminum foil.
• Fill shells or manicotti with your cheese meat and spinach stuffing mix, about 2 tbsp per shell
• Place stuffed shells on the cooking sheet, cover with alluminum foil, bake for 10 minutes.
• Bring shells out of oven, cover each shell with warmed sauce, sprinkle mozzarella over the sauce.
• Place shells back in the oven for the remaining time.
• Enjoy with friends and/or family.

Steps:

• Preheat Oven 350*F.
• Lightly coat a 9x13 baking dish w/ cooking spray.
• Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
• *Prepare BECHAMEL Sauce*.
• In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
• Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
• Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
• In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
• Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
• Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
• Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
• Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
• Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
• Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
• Let sit for 5-10 mins before serving.

Steps:

• Heat oven to 350ºF.
• Cook manicotti as directed on package, omitting salt. Meanwhile, brown crumbled sausage in large skillet; drain. Remove from heat. Stir in reduced-fat cream cheese, ricotta, milk, Italian seasoning, parsley and 2 Tbsp. Parmesan.
• Drain manicotti; stuff with sausage mixture. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; top with manicotti and remaining sauce.
• Bake 30 min. or until heated through, topping with mozzarella and remaining Parmesan for the last 5 min.

Steps:

• Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
• For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
• Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
• Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
• For the Carbonara:.
• Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
• Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
• Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
• Serve with shrimp and scallions.

Steps:

• Prepare the alfredo sauce. Melt the butter in a med. saucepan. Whisk in cream and Parmesan cheese and seasonings. Simmer for 15 minutes on low heat, being careful not to boil or let stick. Remove from heat.
• Preheat the oven to 375 degrees.
• Prepare the filling. In a small bowl, stir together ricotta, 2 1/4 cups mozzarella cheese, Parmesan cheese, egg and seasonings.
• Make sure shells are drained well.
• Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. Using a pastry bag or zip-top bag, fill the shells and arrange them on the sauce. Pour the remaining sauce on top of the shells. Cover and bake for 35-40 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake 10 minutes more or until cheese is just melted, but not browned and manicotti shells are heated through.

Steps:

• Brown the ground round and lightly rinse with hot water. Set aside. Brown the mild Italian Sausage and rinse in the same way.
• Place both meats into a food processor and process until fine and uniform.
• Take 1/3 of the meat mixture and place into the crockpot. Add all of the ingredients except for the ricotta, 1 tsp of Italian seasonings and 1 teaspoon of tarragon to the meat in the Crockpot. Cook on low for 8 to 10 hours. Stirring occasionally. Salt to taste.
• Take the remaining 2/3 of the meat mixture and mix the 12 oz to 16 oz of ricotta, 1 teaspoons of Italian seasonings and 1 teaspoons tarragon. Mix well. Place into the fridge until sauce is nearly done.
• When sauce is nearly finished and when preparing to assemble:.
• Remove meat and ricotta mixture from refrigerator and let stand for 15 minutes, stir and place into a zip lock bag. Work meat and ricotta until nearly room temperature.
• Bring appropriate amount of water to a boil and cook manicotti to product specs. but just until the pasta is uniformly softened, but not completely cooked. If over cooked the shells will tear when trying to stuff. Put about 1/2 " of sauce into the bottom of a 9" x 13" casserole dish.
• Then snip a bottom corner from the bag with meat mixture, approximately 1/2 " in diameter.
• Preheat oven to 350°F.
• Place the snipped end of the bag into one end of a cooked manicotti shell and squeeze the mixture into the shell until it is full but not splitting. If it splits just place split side down into pan and go on to the next. It takes some time to make this a technique.
• Place the cooked Manicotti staggered into the dish.
• Cover with more of the sauce to your liking.
• Cover with the Parmesan or save the Parmesan until serving and use as a garnish.
• Bake for 30 minutes.
• Serve with a green salad and sour dough bread, topped with butter and minced garlic and broiled .

Steps:

• Bring a large pot of salted water to a rolling boil. Cook manicotti until tender yet firm to the bite, about 7 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
• Drain manicotti tubes and allow to cool. Add 2 cups spaghetti sauce, garlic, and Italian seasoning to the sausage; simmer for about 10 minutes.
• Cut manicotti tubes open and lay flat. Place about 3 tablespoons of the sausage mixture and some mozzarella cheese down the middle. Roll up tubes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
• Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Add fontina, mozzarella, and Parmesan cheeses; whisk thoroughly to blend.
• Pour 1/2 of the cheese sauce into the prepared casserole dish. Place stuffed tubes seam-side down over the sauce. Pour remaining cheese sauce on top. Pour remaining spaghetti sauce down the middle of the casserole dish.
• Bake in the preheated oven until golden, 20 to 25 minutes.

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:

• 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.

Steps:

• In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.