Tonys Manicotti With Four Cheeses Recipes

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.

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.

Steps:

• 1. Saute onion and mushrooms in butter 5 minutes stir in flour.2. Gradually stir in milk stir over low heat until sauce bubbles and thickens.3. Stir in 1 cup Parmesan cheese and salt and pepper to taste set aside.4. Cook manicotti shells according to package directions drain and cover with cold water.5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese add walnuts, parsley and eggs.6. Season to taste with salt, pepper and nutmeg.7. Drain manicotti shells stuff with cheese mixture.8. Place shells side by side in a greased shallow baking pan spoon sauce over all.9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden.

Steps:

• Boil manicotti according to pkg directions, adding oil to water so they don't stick.
• Meanwhile, mix all cheeses, salt, pepper, parsley and eggs.
• Drain manicotti; run cold water over it.
• Preheat oven to 350.
• Stuff each manicotti with cheese mixture.
• Place them in a 3 qt casserole after treating with nonstick spray, pour sauce around and over the manicotti.
• Cover and bake for 45 minutes. Uncover and bake for another 15 minutes.