MOMMA'S MANICOTTI
I grew up in a family of good cooks, my grandmother was the best! I had to watch because nothing was written down! My pasta dishes honor my Grandmother Marchesani. This one is easy and oh so good!
Provided by Valerie Kennon
Categories Pasta
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. To make the pasta: Combine the 3 three eggs, flour and water in a blender, mix until smooth. Let sit for 10 - 15 minutes. It will be thick but pourable!
- 2. While the pasta "batter" rests. Mix the filling ingredients, making sure to mix well. Hint: the pinch of nutmeg will make cheese flavor really stand out.
- 3. Making the "shells" OVER MEDIUM HEAT, IN A SMALL NON-STICK FRY PAN, (6") ADD ABOUT 3 TBSP. OF BATTER, YOU WANT TO HAVE A THIN LAYER TO COVER PAN BOTTOM. (ROTATE PAN AFTER ADDING BATTER.) IT'S LIKE MAKING THIN CREPES. A FEW SECONDS ON EACH SIDE AND TURN OUT TO RACK TO COOL. CONTINUE UNTIL ALL BATTER IS USED. COOL ON WIRE RACK. PLACE PASTA CIRCLE ON FLAT SURFACE, AND FILL WITH CHEESE ABOUT 1/4 CUP PER MANICOTTI.
- 4. IN A 8 ''X 12'' BAKING DISH, POUR ABOUT 1 TO 1 1/4 CUP SAUCE, PLACE STUFFED MANICOTTI SIDE BY SIDE. TOP WITH ADDITIONAL SAUCE, SPRINKLE WITH GRATED CHEESE AND BAKE AT 350 DEGREES , UNCOVERED, FOR 1/2 HOUR OR UNTIL SAUCE IS BUBBLING. MANICOTTI FREEZE WELL (WITHOUT SAUCE, JUST FREEZE ON COOKIE SHEET THEN PLACE IN FREEZER BAG.
SUPER EASY WORKING MOM'S MANICOTTI
A twist on the super easy recipe my closest girlfriend Jules35 and I use from the back of the AMERICAN BEAUTY PASTA (THE ONLY ONE THAT SHOWS A RECIPE THAT YOU DON'T HAVE TO BOIL THE PASTA FIRST!! Sometimes we make it with sausage and mushrooms, sometimes veggie style-either way is great! Their make ahead tip is below as well! We have made this with a single can of sauce (large) but if you want it really saucy, you may want to adjust the recipe later to suit your tastes. ;) I topped with a 4 cheese blend that had cheddar in it for the picture. Up to you!!
Provided by Mommy Diva
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
- In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
- Reduce heat; keep warm.
- In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
- Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
- Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
- Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
- Serve -pasta and filling will be HOT!
- Enjoy!
- To make ahead and freeze:.
- MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
- Cover tightly with plastic wrap; then foil.
- Freeze up to 2 months.
- Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
- Bake at 350°F 60 minutes or until hot and bubbly.
Nutrition Facts : Calories 777.5, Fat 44.5, SaturatedFat 19.8, Cholesterol 149.6, Sodium 2111.8, Carbohydrate 50.8, Fiber 2.2, Sugar 14.1, Protein 42.4
HOMEMADE MANICOTTI
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.
MAMMA MIA, NOW THAT'S ITALIAN MANICOTTI
Is your boss coming for dinner? Want to WOW your hard-to-impress Mother-in-Law? Here's the ticket! From an old Italian-American Community cookbook I came across. This takes some time to make, but WOW is it worth it!
Provided by Chef SuzyQ
Categories Manicotti
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- For TOMATO SAUCE:.
- Heat olive oil in a 2-qt. saucepan.
- Add chopped onion and garlic.
- Cook for 8 minutes or until soft but not brown.
- Add tomatoes, paste, basil, sugar, salt and pepper. Break up tomatoes.
- Reduce heat to low with pan partially covered and cook for 40 minutes.
- Put a thin layer of tomato sauce in bottom of 9 x 13" pan and set aside.
- For FILLING:.
- Heat olive oil in skillet. Add onion and garlic, cook until soft.
- Stir in chopped spinach and cook, stirring constantly until all mixed together. Remove from skillet and put into a large mixing bowl.
- Melt 2 T. butter in same skillet and lightly brown ground beef. Drain off grease.
- Add the meat to the onion and spinach, along with the Parmesan cheese, Half n' Half, eggs, and oregano. Season to taste, with salt and pepper. Mix together thoroughly, but gently.
- Boil manicotti to al dente stage and stuff with filling. Lay manicotti gently in pan over the thin layer of tomato sauce.
- For BESCIAMELLIA:.
- In a saucepan, melt butter and remove from heat.
- Stir in flour and pour in the milk and Half 'n Half, about a 1/2 cup at a time. Mix well.
- Return pan to high heat and cook, stirring constantly, until smooth and thickened. Season with salt and pepper.
- Spoon besciamellia over stuffed manicotti shells.
- Top with remaining tomato sauce.
- Sprinkle with Parmesan cheese.
- Bake at 350 degrees uncovered on middle shelf of oven for 25 minutes. Let set 5 minutes before serving.
Nutrition Facts : Calories 696.6, Fat 50.5, SaturatedFat 21.6, Cholesterol 188.8, Sodium 1728.5, Carbohydrate 38.9, Fiber 6, Sugar 17.2, Protein 26.2
MAMA'S MANICOTTI
Make and share this Mama's Manicotti recipe from Food.com.
Provided by Queen uh Cuisine
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as per directions on package.
- Combine ricotta cheese, mozzarella, pesto, garlic, and 1/4 cup parmesan cheese. Set aside.
- Pour 2 cups of spaghetti sauce on the bottom of a glass 9x13-inch pan.
- Stuff pasta's with cheese mixture and place in glass pan.
- Top with remaining sauce and parmesan cheese.
- Bake 350° for approximately 40 minutes.
- Serve with a nice salad, garlic bread and of course a fine red wine.
Nutrition Facts : Calories 382.9, Fat 24, SaturatedFat 13.3, Cholesterol 77.3, Sodium 1032.3, Carbohydrate 18.6, Fiber 0.6, Sugar 11.8, Protein 23.1
MANICOTTI
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Egg Pasta Tomato Bake Christmas Mozzarella Parmesan Ricotta Basil Winter New York Dinner
Yield 6 main-course servings
Number Of Ingredients 25
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.
More about "mommas manicotti recipes"
HOMEMADE MANICOTTI WITH CREPES (CRESPELLE) - COOKING …
From cookingwithmammac.com
4.6/5 (46)Total Time 2 hrsCategory DinnerCalories 571 per serving
- For the crepe batter, add the eggs and water to a large mixing bowl. Beat with a mixer on low, just until combined.
- Thaw the frozen spinach in the microwave. Heat it one minute at a time, until it’s thawed. Drain the spinach in a fine-mesh strainer and let it sit while you make the rest of the filling.
- When the crepes are cooked and cooled off, you can assemble the manicotti. Preheat your oven to 350°F. Grease a 10x15 baking pan (or two 9x13 pans) with cooking spray. Add a layer of tomato sauce to the bottom of your baking pan(s).
MANICOTTI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
200 YEAR OLD FAMILY RECIPE FOR MANICOTTI - MAMA LISA'S …
From mamalisa.com
HOMEMADE BAKED STUFFED MANICOTTI RECIPE | THE …
From therecipecritic.com
MOM'S FAMOUS MANICOTTI (OR STUFFED SHELLS) - CDKITCHEN
From cdkitchen.com
CHEESY CHICKEN MANICOTTI {FAMILY-FAVORITE} | LIL' LUNA
From lilluna.com
BEST RECIPE FOR MANICOTTI THAT IS SO EASY TO MAKE! YOU MUST TRY TODAY
From momlessmom.com
MANICOTTI RECIPE | BON APPéTIT
From bonappetit.com
AUTHENTIC HOMEMADE MANICOTTI - THE BROOKLYN MOM
From thebrooklynmom.com
EASY EGGLESS CHEESE MANICOTTI - MOMMY'S HOME COOKING
From mommyshomecooking.com
MOMMA'S MANICOTTI RECIPE - FOOD.COM
From food.com
TRY THIS EASY CORONATION CHICKEN SALAD RECIPE THAT ELEVATES PANTRY ...
From goodmorningamerica.com
KENNY CHESNEY SHARES HEARTWARMING MOMENT WITH HIS MOM …
From parade.com
SPINACH AND SAUSAGE STUFFED MANICOTTI RECIPE | MIDWEST MODERN …
From midwestmodernmomma.com
THE BEST MANICOTTI RECIPE - FOOD STORAGE MOMS
From foodstoragemoms.com
MUFFIN AND EGG TORTILLA RECIPES FOR MOTHER'S DAY
From bostonglobe.com
MOM’S HOMEMADE MANICOTTI RECIPE — CHRYSTINA NOEL
From chrystinanoel.com
CURRY RECIPE DESCENDS INTO CHAOS AS YOUTUBER HOWTOBASIC STRIKES …
From boingboing.net
MANICOTTI – MAMAMANCINI'S ORIGINAL FAMILY RECIPE
From mamamancinis.com
You'll also love