Manicotti No Boil 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 dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
• Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
• Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
• Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
• Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).

Steps:

• Preheat oven to 400°F.
• Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
• Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
• Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
• Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
• Pour sauce over manicotti covering completely.
• Cover baking dish with aluminum foil, crimping edges to seal tightly.
• Bake for 40 minutes at 400°F.
• Remove foil, sprinkle generously with remaining mozzarella.
• Bake uncovered for 5 minutes or until cheese is melted.

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.