MANICOTTI ALLA ROMANA
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.
Provided by markblau
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 7
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g
MANICOTTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
- For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
- Pour half of the sauce into large baking dish.
- For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
- Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.
MANICOTTI ALLA ROMANA
Manicotti stuffed with meat, spinach and cheese, coated with tomato and white sauces. Delicious and a tricky way to get kids to eat spinach! This takes a little time but is a beautiful, special dish. Great with breadsticks!
Provided by Kaarin
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the filling: Saute onions in oil over medium heat until soft. Add garlic, saute 1 minute. Remove from pan to a large bowl. Brown meat in same skillet; season with salt and Italian seasoning. Drain and cool.
- Cook spinach in microwave, covered, with a little water for 2-3 minutes. Drain well and add to the bowl with onions, along with the eggs, cottage cheese and meat. Mix well.
- To prepare the white sauce: melt the butter in a saucepan over medium low heat. Whisk in the flour and bouillon granules till lumps are gone. Slowly add the half and half. Bring to a simmer, stirring constantly until thickened. Remove from heat and stir in parsley.
- Cook manicotti shells in boiling salted water for half the time indicated on package (5 minutes.) Drain and cover with a damp towel to prevent shells from drying and cracking.
- Spread 1/2 cup spaghetti sauce in the bottom of a 10x14 baking dish.
- Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working.
- Spoon the white sauce evenly over the manicotti.
- Spoon the remaining red sauce over the white sauce, being careful not to mix the two.
- Cover with foil and bake at 350 degrees for 40 minutes.
- Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.
ITALIAN MANICOTTI ALLA ROMANO
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces.It's a bit of work but looks well worth the effort. This is a special one for ZWT '06!!
Provided by cookinrooky
Categories Manicotti
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 889.8, Fat 48.2, SaturatedFat 22.8, Cholesterol 211.3, Sodium 2507.6, Carbohydrate 70.1, Fiber 4.3, Sugar 14.1, Protein 43.9
GRANDMA NANCY'S MANICOTTI
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
- Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
- Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
- Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
- In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.
MARILYN'S MANICOTTI
Provided by Marilyn B. Leone
Categories Blender Food Processor Cheese Tomato Bake Mozzarella Ricotta Basil Prosciutto Bon Appétit California
Yield Serves 8
Number Of Ingredients 24
Steps:
- For sauce:
- Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
- For filling:
- Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
- For Crepes:
- Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
- For Assembly:
- Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
- Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.
More about "manicottiallaromana recipes"
AMAZING MANICOTTI RECIPE - REAL LIFE DINNER
From reallifedinner.com
MANICOTTI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MANICOTTI WITH SPINACH AND RICOTTA - COOKING WITH NONNA
From cookingwithnonna.com
MANICOTTI RECIPE | BON APPéTIT
From bonappetit.com
MANICOTTI RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
MANICOTTI RECIPES | ALLRECIPES
From allrecipes.com
17 MANICOTTI RECIPES YOUR FAMILY WILL LOVE | TASTE OF HOME
From tasteofhome.com
Author Dana Meredith
ITALFOODS MANICOTTI WITH CHEESE & SPINACH – ITALFOODS INC
From italfoods.ca
EMILIA-ROMAGNA FOOD GUIDE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
VEGAN MANICOTTI FILLED WITH TOFU RICOTTA AND SERVED WITH EGGPLANT
From more.ctv.ca
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
MANICOTTI RECIPES - STUFFED, CHEESE, SPINACH & MORE| TASTE OF HOME
From tasteofhome.com
10 MOST FAMOUS ROMAN FOOD TO TRY - ITALY BEST
From italybest.com
MANICOTTI - THE ITALIAN CHEF
From italianchef.com
MANICOTTI ALLA ROMANA RECIPE, HOW TO MAKE MANICOTTI ALLA …
From vaya.in
MILLION DOLLAR MANICOTTI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
MANICOTTI (HELLMAN'S) - BIGOVEN.COM
From bigoven.com
MANICOTTI ALLA ROMANA | RECIPE | RECIPES, SAVOURY FOOD, MANICOTTI
From pinterest.com.au
MANICOTTI ALLA ROMANA - BIGOVEN
From bigoven.com
MANDARIN BUFFET & SUSHI
From mandarinbuffetandsushi.com
7 ESSENTIAL FOODS OF EMILIA-ROMAGNA - LA CUCINA ITALIANA
From lacucinaitaliana.com
BEST MANICOTTI! (SPINACH, BEEF, CHICKEN VARIARIONS, HOW TO FREEZE, …
From carlsbadcravings.com
CANNELLONI OR MANICOTTI – THE PASTA PROJECT
From the-pasta-project.com
BEST MANICOTTI WITH ITALIAN SAUSAGE RECIPES | COMFORT …
From foodnetwork.ca
BEST MANICOTTI RECIPE {STUFFED PASTA} - COOKING CLASSY
From cookingclassy.com
BAKED MANICOTTI WITH MOZZARELLA AND MARINARA - ROSINA FOODS
From rosinarecipes.com
WHAT IS MANICOTTI? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
THE FOOD OF EMILIA-ROMAGNA: A LOCAL'S GUIDE TO THE ITALIAN FOOD …
From chefdenise.com
SEAFOOD MANICOTTI ALFREDO - SMARTYPANTSKITCHEN
From smartypantskitchen.com
MANICOTTI - DONATELLA ARPAIA | RESTAURATEUR & TV CHEF | RECIPES
From donatella.com
CLASSIC MANICOTTI RECIPE - WILL COOK FOR SMILES
From willcookforsmiles.com
AUTHENTIC ITALIAN MANICOTTI WITH THREE CHEESES - CHRISTINA'S CUCINA
From christinascucina.com
SPINACH RICOTTA MANICOTTI (CANNELLONI) - CAFE DELITES
From cafedelites.com
MANICOTTI ALLA ROMANA RECIPE FOR MANAGING PCOS AND ... - FERTILITY …
From fertilitychef.com
10 BEST PASTA ALLA ROMANA RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH MANICOTTI? 10 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
BEST MANICOTTI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FRIED MANICOTTI – PâTES ET SAUCES ITALIENNES - O SOLE MIO
From osolemio.ca
SALTIMBOCCA ALLA ROMANA – A ROMAN FOOD CLASSIC (RECIPE)
From eatingeurope.com
MANICOTTI WITH RICOTTA AND SPINACH. | ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
You'll also love