EASY MANICOTTI
No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!
Provided by HEP MEP
Categories Manicotti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
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.
QUICK AND EASY MANICOTTI
Make and share this Quick and Easy Manicotti recipe from Food.com.
Provided by carolinafan
Categories Manicotti
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook manicotti shells according to package directions; drain.
- Rinse in cold water; drain and set aside.
- Saute ground beef and garlic in skillet, stirring to crumble beef, until beef is no longer pink; drain.
- Add cottage cheese, mozzarella, salt, and mayonnaise to skillet; stir well.
- Stuff manicotti shells with meat mixture; arrange shells in a lightly greased 13x9x2 inch baking dish.
- Combine spaghetti sauce and oregano; pour over manicotti.
- Sprinkle with Parmesan cheese.
- Cover and bake at 350 degrees for 15 minutes.
- Uncover and bake 10 additional minutes.
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 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 WITH CHEESE
A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!
Provided by Mary
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
- In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g
MEATY MANICOTTI
This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. -Lori Thompson, New London, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 507 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
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.
SHORTCUT CHICKEN MANICOTTI RECIPE
Pass up time-consuming and go straight to tasty with our Shortcut Chicken Manicotti Recipe! Cheesy broccoli is featured in this chicken manicotti recipe.
Provided by My Food and Family
Categories Chicken
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
- Spread 1/3 of the VELVEETA mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Stuff pasta shells with chicken; place in baking dish.
- Stir broccoli into remaining soup mixture; spoon over pasta shells. Sprinkle with Parmesan; cover.
- Bake 45 to 50 min. or until pasta is tender and chicken is done.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1070 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 4 g, Protein 32 g
MANICOTTI SHELLS
Fill with your favorite filling, fold over sides and bake with sauce and cheese.
Provided by DianeW
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 48.3 g, Cholesterol 279 mg, Fat 8.1 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 251.6 mg, Sugar 0.7 g
EASY, STUFFED MANICOTTI
This is so simple and easy. You do NOT have to boil the shells or cook the meat ahead of time(you dont pre-cook your meat for meat loaf, do ya?) It all cooks perfectly together in the oven.
Provided by wynde
Categories Manicotti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
- Combine first 8 ingredients together in a bowl.
- Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
- Place shells in pan and pour remaining sauce of shells.
- Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
- Remove and enjoy.
- Goes wonderfully with a tossed salad and garlic bread.
Nutrition Facts : Calories 1164, Fat 66.5, SaturatedFat 30.5, Cholesterol 237.7, Sodium 1806.9, Carbohydrate 73.6, Fiber 3, Sugar 10.2, Protein 64.7
CHICKEN MANICOTTI
When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. -Jamie Valocchi, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 546 calories, Fat 26g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 980mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 3g fiber), Protein 41g protein.
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.
EASY BAKED MANICOTTI
Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 520, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
MANICOTTI
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.
BEEF-STUFFED MANICOTTI
Most manicotti recipes are made with cheese. My family has always enjoyed this one, because it's stuffed with meat.
Provided by Jackie 6
Categories Manicotti
Time 1h5m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef & drain.
- Cook manicotti using package directions.
- Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed.
- Meanwhile, combine ground beef, egg, mozzarella, bread, milk, salt & pepper. Stuff each manicotti shell. Place in greased 13x9x2" baking pan. Pour spaghetti sauce over top, cover with foil & bake in 350 degree oven for 50 minutes. (1 hour if made ahead & chilled.).
- Pass grated parmesan cheese when serving.
SHORTCUT CHICKEN MANICOTTI
This is a wonderful recipe that uses uncooked manicotti noodles.
Provided by pie223
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
- In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
- In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
- Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 36.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3 g, Protein 33.2 g, SaturatedFat 14.3 g, Sodium 825.6 mg, Sugar 4.5 g
QUICK MANICOTTI
Another recipe from an old school cookbook. This is easy for kids to help with. My 5 yr. old likes to help stuff the shells. You can also make this without the ground beef.
Provided by Nicole Brummett
Categories Manicotti
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook shells according to package directions; drain.
- Rinse in cold water; drain and set aside.
- Cook beef and garlic, stirring to crumble until no longer pink.
- Drain off pan drippings.
- Add cottage cheese, mozzarella, salt and mayonnaise to beef; stir well.
- Stuff manicotti shells with meat mixture.
- Arrange shells in a lightly greased 13x9x2-inch baking dish.
- Combine sauce and oregano.
- Pour sauce over manicotti and sprinkle with Parmesan.
- Cover and Bake at 350° for 15 minutes.
- Uncover and bake for an additional 10 minutes.
Nutrition Facts : Calories 234.1, Fat 14.8, SaturatedFat 6.5, Cholesterol 58.3, Sodium 551.8, Carbohydrate 5.6, Fiber 0.8, Sugar 3.5, Protein 18.7
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- Using an electric mixer on high speed, beat eggs in a large bowl until light, airy, pale in color, and can nearly hold peaks, 6–8 minutes.
- Reduce mixer speed to low. Gradually add flour and salt, beating well between additions, until no clumps of flour remain. With mixer speed on low, slowly pour in 1½ cups water and continue to beat until well incorporated. Cover and let dough rest at least 2 hours (this gives the flour time to hydrate and results in a smoother finished texture).
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