Mockmanicotti Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Spread 1/2 cup over each noodle; roll up jelly-roll style. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 35 minutes. Uncover; drizzle with spaghetti sauce if desired. Bake 10 minutes longer or until heated through.

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:

• 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:

• 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. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the Crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve.
• In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel.

Steps:

• In a bowl, combine the cottage cheese, spinach, cream cheese, sour cream, garlic powder, salt and pepper.
• Spread 1/2 cup of cottage cheese mixture over each noodle, roll up jelly-roll style. Place seam side down in an 11 X 7 X 2 inch baking dish coated with nonstick cooking spray. Sprinkle with mozzarella cheese.
• Cover and bake at 350 degrees for 35 minutes.
• Uncover, drizzle with spaghetti sauce if desired. Bake 10 minutes longer or until heated through.

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.

Steps:

• Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
• Cook manicotti according to package directions; drain and set aside.
• Heat butter in a large Dutch oven over medium-high heat; add onion and next 5 ingredients.
• Cook, stirring constantly, 5 minutes or until tender.
• Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
• Cool 10 minutes, and drain well.
• Combine seafood mixture and whipping cream mixture.
• Fill manicotti shells, and place in 2 lightly greased 11x7 inch baking dishes.
• Sprinkle with cheeses, and cover with foil.
• Bake at 350 degrees for 15 minutes.
• Uncover and bake 10 additional minutes.
• Serve immediately.