BAKED MANICOTTI WITH CHEESE FILLING
I have been making this for 25 years. It is time-consuming but worth it, and the only way a true Italian should eat manicotti (as homemade crepes, not pasta shells).
Provided by JackieOhNo
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Make sauce: In hot oil in 5-quart Dutch oven, saute onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1-1/2 cups water, mashing tomatoes with fork. Bring to boiling, and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour.
- Make Manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1-1/2 cups water; with electric mixer, beat just until smooth. Let stand 1/2 hour or longer. Slowly heat an 8-inch skillet. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
- Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them.
- Preheat oven to 350 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley; beat with wooden spoon to blend well. Spread about 1/4 cup filling down the center of each manicotti, and roll up.
- Spoon 1-1/2 cups sauce into each of two 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
- To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.
- To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.
- *If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.
THREE CHEESE MANICOTTI II
The whole family will jump for joy when they try this easy Italian dish!
Provided by Sonrisa
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
- Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
- Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 64.6 g, Cholesterol 95.8 mg, Fat 24.1 g, Fiber 8.2 g, Protein 34 g, SaturatedFat 12.1 g, Sodium 1679.4 mg, Sugar 23.8 g
CHEESE MANICOTTI
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
- Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
- Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
- Preheat the oven to 350 degrees F.
- Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
- Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
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
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
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
BAKED MANICOTTI WITH MEAT SAUCE
I think this originally came in Women's Day magazine, back when they had a skinny 6 or 8 page cookbook, in a strip, in the center of the magazine. I started making this as a newly wed, and it is still a family favorite. I usually double the recipe and freeze at least 1/2 of the stuffed noodles, since that is the most time consuming part. Serve with a sald and garlic bread, and a good bottle of red wine !
Provided by NurseJaney
Categories One Dish Meal
Time 1h45m
Yield 16 shells, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
- Blend thoroughly.
- Cook meat with garlic and onions
- Sprinkle with salt and drain grease.
- Stuff cooked noodles (gently) with filling.
- Butter 12x15 baking dish.
- Spoon tomato sauce in bottom of dish to cover.
- Place stuffed shells in dish to completely fill.
- Sprinkle meat over and around shells.
- Spoon tomato sauce over shells generously.
- Sprinke with 1/2 cup parmesan.
- Cover with foil.
- Bake at 350°F for 45 minutes.
CHEESE STUFFED MANICOTTI
Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.
Provided by Melanie2008
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
- Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
- Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g
EASY CHEESY MANICOTTI
Cut prep time by stuffing uncooked manicotti shells with a comforting cheese and spinach filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
- Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
- In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.
Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 30 mg, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 13 g, TransFat 0 g
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 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
MANICOTTI WITH CHEESE FILLING AND BOLOGNESE SAUCE
Provided by Craig Claiborne
Categories quick, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Drop manicotti into boiling water as indicated on package. Cook 10 minutes or until the desired degree of doneness. Do not overcook. Drain.
- Stuff each manicotti with an equal portion of cheese stuffing, most easily done by using pastry bag outfitted with large round tube (No. 8). Fill them neatly without overflowing.
- Select rectangular baking dish large enough to hold stuffed manicotti neatly and compactly in one layer. Add one cup of sauce and smooth over bottom. Arrange stuffed manicotti on top. Spoon remaining sauce evenly over manicotti. Sprinkle with Parmesan cheese and bake 15 to 20 minutes.
BAKED MANICOTTI WITH SAUSAGE
No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Lurdez
Categories Manicotti
Time 1h16m
Yield 16 Manicottis, 8 serving(s)
Number Of Ingredients 16
Steps:
- For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
- Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
- For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
- To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
- Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
- Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then 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.
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