Manicotti Homeade From Scratch 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:

• Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Steps:

• TO MAKE THE CREPES --.
• Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup.
• Heat a 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. See photo.
• Cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. Then with a spatula, gently flip the crepe. Cook the other side for about 20 seconds.
• Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo.
• TO MAKE THE FILLING --.
• Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
• Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
• Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo.
• Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other.
• Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella.
• Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
• Serve warm with extra grated romano or parmesan cheese on top, if desired.

Steps:

• Preheat oven to 375 degrees. In bowl combine Ricotta, eggs and half of the Parmesan cheese. Drain spinach and squeeze out remaining water. Add to cheese mixture. Stir to blend. Season with salt and pepper. Take a crepe and top with 3 or 4 tablespoons of cheese and spinach mixture. Roll up. Fill and roll up remaining crepes. In a baking dish spread sauce evenly along bottom. Place stuffed crepes in baking dish. Top with more sauce and Parmesan. Bake for 30 minutes, until bubbly. Serve.

Steps:

• Mix all ingredients; adding enough water to make the consistency of a thin pancake batter. Lightly spray a 7-inch or 8-inch frying pan with non-stick spray. Using a 1/3 measuring cup, fill it 3/4 of the way and pour batter into hot pan. Cook until barely set, flip and remove immediately to wax paper. Makes 18 Heat oven to 350 degrees F. Lightly spray a 13 x 9-inch baking dish. Pour enough sauce to cover bottom of pan. Set aside. Take one manicotti shell and spoon filling in a line, slightly off center, about 1/2 inch from edges. (You'll know better after the first one how much to use. I start with a serving spoon full.) Roll manicotti up and place in baking dish. Continue for all. Pour sauce over manicotti; sprinkle with grated cheese and bake at 350 degrees F for 1 hour. You can make these ahead and refrigerate or freeze, but use a glass baking dish as the acid in the sauce reacts with foil and aluminum. You can also freeze just the pasta (flat, wax paper or plastic wrap in between each "crepe"). Must be thoroughly thawed before attempting to separate. Trust me - I found out the hard way. Sometimes I just make half a recipe since there are only 2 of us. If you want to prepare the manicotti and then freeze it, skip the addition of the sauce until it's time to bake them. Servings: 18

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, combine ricotta, mozzarella, 1/2 cup Parmesan, egg, sugar and parsley; season with 1/2 teaspoon each salt and pepper.
• Spread half the marinara in the bottom of a 9-by-13 inch baking dish. Fill each shell with ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara. Cover with foil and bake until sauce is bubbling and shells are tender, about 40 minutes.
• Sprinkle remaining Parmesan over top, return to oven, and bake until cheese is browned in spots, about 10 minutes.

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:

• Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

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:

• To make the crepes: in a large bowl, whisk together the ingredients until smooth.
• Cover and refrigerate for at least 30 minutes.
• Heat a 6 inch skillet over medium het.
• Brush the pan lightly with oil.
• Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
• Pour any excess batter back into the bowl.
• Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
• With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
• Slide the cooked crepe onto a plate.
• Cover with a piece of wax paper.
• Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
• Turn the oven to 350.
• To make the filling: stir all the filling ingredients together in a large bowl.
• Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
• Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
• Continue with the remaining crepes and filling, placing them close together.
• Spoon on the remaining sauce.
• Sprinkle with the cheese.
• Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
• Serve hot.