Broccoli And Cheese Manicotti Food

SAUSAGE BROCCOLI MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder; set aside. , In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. , Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

BROCCOLI, HAM AND CHEESE MANICOTTI

Steps:

• Saute onions until tender.
• Add ham, broccoli, cheddar cheese, and mayo, (I usually add a pinch of salt and pepper and a dash of garlic to taste too) When cheese is melted, remove from heat and cool slightly.
• Stuff manicotti with ham mixture, dividing between shells evenly, and place in a greased 9x13 inch pan.
• Melt butter in saucepan.
• Add flour and cook 1 minute.
• Add milk and cook, stirring constantly until thickened.
• Remove from heat and add swiss cheese, stirring until smooth.
• Pour sauce over manicotti.
• Bake at 375 degrees for 30 minutes or until sauce bubbles.
• Perfect supper with a crisp salad and garlic bread!

BROCCOLI SLAW MANICOTTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees. Cook manicotti shells according to package directions and be sure to salt your water. Drain the manicotti shells and let cool. Meanwhile, saute the broccoli slaw and garlic in the olive oil until softened. In a mixing bowl, combine eggs, ricotta cheese, mozzarella cheese, parmesan cheese, Italian seasonings, salt and pepper. Add the broccoli slaw mixture and combine. I put the cheese mixture in a large freezer bag and cut off a corner tip to pipe into the manicotti shells. Place stuffed manicotti shells in a 13x9 baking dish sprayed with cooking spray. Next combine the diced tomatoes (do not drain) with the chopped red peppers. I use a blender to combine them together because my family doesn't like "chunky" sauces. Top the manicotti with the sauce and bake covered for 30 minutes. You can uncover the dish add extra mozzarella on top for the last 10 minutes of baking. YUM!

MANICOTTI

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.

FOUR CHEESE MANICOTTI

Steps:

• Preheat oven to 350.
• Cook pasta according to package directions, omitting salt and fat; set aside.
• Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
• Add onion and garlic: saute 3 minutes.
• Remove from heat;set aside Combine 1/2 cup mozzarella cheese,1/4 cup Parmesan cheese, Italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
• Stir in onion mixture and spinach.
• Spoon cheese mixture into cooked manicotti.
• (about 1/3 cup per shell) Divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
• Arrange 2 stuffed manicotti in each dish.
• Pour remaining sauce over each serving.
• Place dishes on a baking sheet.
• Cover each dish with foil and bake at 350 for 25 minutes.
• Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.
• Garnish with oregano, if desired.
• Yield 6 servings (serving size 2 manicotti for 8 pts).

SHORTCUT CHICKEN MANICOTTI RECIPE

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.

THE BEST CHEESE MANICOTTI

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 it’s enough.
• If you don’t 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.

CHICKEN BROCCOLI MANICOTTI

Steps:

• Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted., In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture. , Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.

SAUSAGE AND BROCCOLI MANICOTTI

Steps:

• Grease a 13 x 9-inch baking dish.
• Cook the manicotti shells until firm-tender (careful not to overcook, leave fairly firm) drain.
• In a large bowl, combine the ricotta or cottage cheese (if using) broccoli, 1 cup of mozza cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, salt, pepper and garlic powder; mix well to combine and set aside.
• In a skillet cook the crumbled sausage meat over medium heat until no longer pink; drain fat.
• Add in the pasta sauce and minced garlic (if using), cook over medium heat for about 5-8 minutes.
• Spread about 1-1/2 cups of the pasta/sausage mixture in the bottom of prepared baking dish.
• Stuff the manicotti shells with the broccoli mixture (careful not to overstuff as the shells will tear).
• Arrange the stuffed shells over the sauce.
• Top with remaining sauce.
• Then sprinkle with remaining Parmesan cheese, then top with remaining mozza cheese.
• Set oven to 350 degrees.
• Bake the shells for about 40-50 minutes, or until heated through.
• Delicious!

BROCCOLI AND CHEESE MANICOTTI RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Cook manicotti shells according to package directions; drain, rinse, and drain again. 3. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, egg, salt, and pepper. Add broccoli; mix well. 4. Fill each manicotti shell with about 1/3 cup cheese mixture (see Notes) and place in prepared baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese. 5. Bake 35 to 40 minutes, or until hot and bubbling.

THREE CHEESE CHIPOTLE MANICOTTI

Steps:

• Heat the oil in a frying pan and sauté the onions and mushrooms until they are soft and browned.
• Put the cooked mushrooms and onions in a mixing bowl along with the ricotta and basil.
• Open the can of chipotle peppers and take out 2 peppers.
• Chop them finely and add to the cheese mixture.
• Mix and season to taste with salt and pepper.
• Now take another two chipotles and the remaining sauce in the tin and add them to the pasta sauce. You may have some chipotles left over and you can add them, to your taste. If you are worried about the spice, this is where you can cut back a bit.
• Use a hand blender to purée the chipotles in with the rest of the sauce.
• Add the water and pour 1/3 of the mixture on the bottom of a baking dish (about 9 x 13 or slightly smaller).
• Start stuffing the uncooked manicotti with the ricotta cheese mixture, placing each shell in the baking dish as you go.
• When all the shells are stuffed pour the rest of the sauce over.
• It should be fairly watery and enough to cover the shells.
• Cover with tinfoil and bake in a 200 C fan oven for 30 minutes.
• If you don't have a fan oven, you will need to increase the heat by about 20°C.
• After 30 minutes, take the tinfoil off and cook for a further 15 minutes.
• Sprinkle the parmesan on top and lay the mozzarella over the pasta as well.
• Grill for 3-4 minutes, or until the cheese is bubbling.
• Let rest for 10-15 minutes and then serve.