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
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 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
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.
FOUR-CHEESE MANICOTTI
Steps:
- Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
- Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
- Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
- Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
STUFFED MANICOTTI
Make and share this Stuffed Manicotti recipe from Food.com.
Provided by ThatJodiGirl
Categories Manicotti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Par-boil manicotti noodles, drain.
- Place in a bowl of cold water to prevent sticking.
- Preheat oven to 350°F.
- Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
- Drain shells, pat dry with paper towels.
- Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
- Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
- Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
- Bake covered loosely with foil for 40 minutes.
MAKE-AHEAD MANICOTTI
I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Provided by Sandir
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
- Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Nutrition Facts : Calories 506.6 calories, Carbohydrate 55.8 g, Cholesterol 112.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 28.8 g, SaturatedFat 9.5 g, Sodium 1057.8 mg, Sugar 18.4 g
MEXICAN MANICOTTI
Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator.
Provided by Karen
Categories Mexican
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 1/2 cup cheese and refried beans.
- Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
- Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
- Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
- Pour about 1/2 the sauce into a 9x13 pan.
- Place uncooked stuffed tubes in pan, turning each to coat with sauce.
- Top with remaining sauce.
- Cover and bake at 375ºF for 20 minutes.
- Then turn shells over.
- Continue baking, covered, for 20 minutes.
- Uncover, top with remaining cheese.
- Bake 4-5 minutes longer or until cheese is melted.
- Dollop with sour cream and sprinkle with onions and olives.
Nutrition Facts : Calories 422.8, Fat 26.9, SaturatedFat 16, Cholesterol 72.3, Sodium 1571.9, Carbohydrate 22.9, Fiber 6.6, Sugar 7.4, Protein 23.7
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
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.
THE BEST CHEESE MANICOTTI
I love Italian food, and I love cooking for my friends at college, so that's how this dish evolved. I don't really use any written recipe when I make it, so some of the seasoning measurements are approximate. This makes seven 2 manicotti shell servings, which is a lot, but it tastes great even as leftovers.
Provided by Nadezhjda
Categories One Dish Meal
Time 1h5m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Cook the manicotti shells according to the directions on the box.
- Drain in colander and set aside to dry.
- Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl.
- Add an extra handful of mozzarella and a little more parmesan if you like it cheesier.
- I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think its enough.
- If you dont like a lot of seasoning, just put 1 tsp.
- of each in.
- If not, just keep adding until it's seasoned to your taste.
- You can also add a dash of salt and pepper if you like or a little bit of garlic.
- Preheat oven to 350.
- Once the shells are drained and the cheese is mixed together, begin stuffing the shells.
- Be careful because they have a tendency to split.
- Pour about half of the marinara sauce in the bottom of the baking dish and spread evenly before you place the shells in the dish.
- Once all the shells arranged in the baking dish, pour the remainder of the marinara sauce on top.
- Then add any leftover cheese on top of the sauce.
- Sprinkle with basil and Italian seasoning.
- Cover with aluminum foil.
- Bake for about 30 minutes.
Nutrition Facts : Calories 443.4, Fat 30.1, SaturatedFat 17.9, Cholesterol 107, Sodium 762.9, Carbohydrate 15.2, Fiber 1.9, Sugar 7.4, Protein 27.6
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.
SPECIAL MANICOTTI
This recipe comes from a cookbook, A Cause For Applause. I posted the recipe as stated in the book, but I'll list a few "good to know" tips I discovered when making it. I used 2 tbsp sugar, 1 1/2 tsp dried basil leaves, 1 tsp salt and an 8 ounce container of chive & onion cream cheese spread because that's all I could find. I used a 14 1/2 Ounce can of diced tomatoes. Be sure to buy two 8 Ounce boxes of manicotti shells to allow for breakage. A little tip I learned about manicotti shells and lasagna strips is not to boil them. I clean my sink very well and fill it with hot tap water and let the pasta soak for 20 minutes. It finishes cooking in the dish when baked. The pan I used was apprxoximately 10x14 and I was able to fit 21 shells in the pan. I still had a little filling left and probably could have stuffed about 4-5 more shells but I didn't have any shells that weren't broken. The left over filling makes a great spread for crackers. I guess I may not have stuffed mine as full so I was able to yield more shells. I found the best way to stuff the shells was by hand - just simply put a little stuffing in at a time until full. Also, I did not grease my pan and nothing stuck. I covered the dish with foil and baked it for 20 minutes then uncovered and baked another 20 minutes. This dish is a little labor intensive, but is so good and so worth it. I cook my sauce one day and put it together the next so it doesn't seem so time consuming.
Provided by Luby Luby Luby
Categories Manicotti
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Remove Italian sausage from casing and crumble well in dutch oven.
- Add ground beef, onions and garlic to sausage and cook over medium heat until browned, stirring to crumble meat.
- Remove from fire and drain well.
- Add tomato sauce to dutch oven and the next 11 ingredients.
- Over medium heat bring to a boil then cover, reduce heat and simmer for 2 1/2 hours, stirring occasionally.
- Cook manicotti shells in salted boiling water according to package directions.
- Drain on paper towels.
- Combine cream cheeses and the next 7 ingredients in a large bowl or mixer.
- Stuff mixture into shells.
- Spoon half the sauce into a lightly greased 14x12 inch baking pan or 2 lightly greased 2 1/2 quart shallow casserole dishes.
- Place stuffed shells over sauce.
- Spoon remaining sauce over shells.
- Bake at 350 degrees for 30-40 minutes or until heated.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 713.5, Fat 49.7, SaturatedFat 25.6, Cholesterol 166.4, Sodium 2012.5, Carbohydrate 26.6, Fiber 5, Sugar 15, Protein 42.8
SPECIAL MANICOTTI
This classic casserole is terrific to serve at more casual Christmas gatherings. It's so special because it features both a white and red sauce.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a saucepan, combine the water, tomato paste, sugar and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside. , Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until wilted. Drain on paper towels; finely chop. Add to beef. Stir in the Parmesan cheese, cream, egg, parsley, salt and pepper. Stuff into manicotti shells. Spread 1 cup of the tomato sauce in a greased 13-in. x 9-in. baking dish. Place manicotti over sauce., For white sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over manicotti. Top with remaining tomato sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts :
MANICOTTI (STORE BOUGHT VERSION)
Steps:
- Preheat oven to 350 degrees F. In a skillet heat olive oil. Add carrot, celery and cook for 3 minutes. Then add mushrooms, garlic, oregano and cook, stirring for 3 minutes more. Stir in spaghetti sauce. Arrange manicotti tubes in a 9 x 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes. Uncover and bake for 5 to 10 minutes more until bubbling and heated through. Serve each portion topped with fresh parsley.
HOMEMADE MANICOTTI
Steps:
- Preheat oven to 375 degrees. In bowl combine Ricotta, eggs and half of the Parmesan cheese. Drain spinach and squeeze out remaining water. Add to cheese mixture. Stir to blend. Season with salt and pepper. Take a crepe and top with 3 or 4 tablespoons of cheese and spinach mixture. Roll up. Fill and roll up remaining crepes. In a baking dish spread sauce evenly along bottom. Place stuffed crepes in baking dish. Top with more sauce and Parmesan. Bake for 30 minutes, until bubbly. Serve.
SPECIAL CHEESE MANICOTTI
Shredded zucchini and bottled Italian salad dressing give such yummy flavor to the cheese filling in this pasta bake that guests will never miss the meat. "It's the perfect size for a small gathering," informs Lisa Otis of Drain, Oregon.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Cook manicotti according to package directions; rinse in cold water and drain. In a large bowl, combine 2 cups mozzarella cheese, Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in the egg, sour cream, salad dressing and zucchini., Carefully stuff manicotti with cheese filling. Place in a greased 13x9-in. baking dish. Pour spaghetti sauce over top. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer or until heated through.
Nutrition Facts : Calories 396 calories, Fat 20g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 879mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
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.
JO'S MANICOTTI
A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!
Provided by Jo Johnson
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
- In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
- To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
- Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
Nutrition Facts : Calories 399 calories, Carbohydrate 39 g, Cholesterol 111.9 mg, Fat 16.1 g, Fiber 3.5 g, Protein 26.4 g, SaturatedFat 8.8 g, Sodium 1061.6 mg, Sugar 4.8 g
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