BROCCOLI SLAW MANICOTTI WITH ROASTED RED PEPPER SAUCE
This cheese manicotti recipe is delicious! The red pepper sauce gives it a nice flavor. I have never made homemade sauce before - but this is wonderful and super easy! My picky kids will eat this and don't notice the broccoli slaw in the manicotti - yay! Vegetarian and filling. Try it!
Provided by Jennibear
Categories One Dish Meal
Time 45m
Yield 8 manicotti shells, 4 serving(s)
Number Of Ingredients 12
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!
ROASTED BROCCOLI WITH GARLIC AND RED PEPPER
An easy Roasted Broccoli recipe with Garlic and Red Pepper
Categories Garlic Side Roast Vegetarian Quick & Easy Low Cal High Fiber Dinner Broccoli Healthy Low Cholesterol Vegan Potluck Bon Appétit Seattle Washington Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
BROCCOLI WITH SWEET RED PEPPER AND GARLIC
Add color-and nutrition-to your plate with a 20-minute vegetable side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
- Place in serving dish; top with cheese.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
BROCCOLI WITH ROASTED RED PEPPERS
Here's an easy and appetizing way to dress up broccoli. Our Test Kitchen staff teamed up that garden-fresh vegetable with roasted red peppers and garlic in this colorful combination. It tastes so good, you won't believe it's good for you, too!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.
Nutrition Facts :
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
BROCCOLI WITH SAUTEED RED PEPPER
Slivered almonds and sweet red peppers add crunch to fresh broccoli.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.
Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein.
SAUSAGE AND BROCCOLI MANICOTTI
You can sub cottage cheese for the ricotta if desired, also the shells can be cooked and stuffed then refrigerated until ready to bake later in the day, and you can use fresh broccoli in place of the frozen. This is a great manicotti dish!
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 860.1, Fat 51.8, SaturatedFat 23.3, Cholesterol 175.1, Sodium 1874.2, Carbohydrate 54, Fiber 3.3, Sugar 16.9, Protein 43.7
BROCCOLI AND CHEESE MANICOTTI RECIPE - (4.7/5)
Provided by RSDK
Number Of Ingredients 9
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.
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
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.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
SAUSAGE BROCCOLI MANICOTTI
Even kids will gobble up their broccoli when it's served this way. "I dress up spaghetti sauce with Italian sausage and garlic, then drizzle it over shells stuffed with broccoli and cheese," shares Jason Jost of Manitowoc, Wisconsin. "My wife and daughter love it!"
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 417 calories, Fat 18g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 1244mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 4g fiber), Protein 27g protein.
BROCCOLI, HAM AND CHEESE MANICOTTI
What an interesting change from tradtional manicotti! You'll love the creamy texture of the cheese sauce! Note: if you slightly undercook the manicotti they will be easier to stuff.
Provided by Pamela
Categories One Dish Meal
Time 1h15m
Yield 10 manicotti
Number Of Ingredients 12
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!
Nutrition Facts : Calories 233.3, Fat 15.8, SaturatedFat 9, Cholesterol 56.2, Sodium 599.3, Carbohydrate 8.4, Fiber 0.7, Sugar 1.2, Protein 14.6
CHICKEN BROCCOLI MANICOTTI
Make and share this Chicken Broccoli Manicotti recipe from Food.com.
Provided by Tasses
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 400 degrees.
- Mix soup, water, and velveeta.
- Micowave to melt.
- Pour 1/2 soup mixture on bottom of 13x9 dish.
- Add broccoli to remaining soup mixture.
- Stuff manicotti with chicken.
- Pour remaining soup on top.
- Sprinkle with parmesan cheese.
- Cover with foil.
- Bake 40 - 50 minutes.
Nutrition Facts : Calories 325.3, Fat 15.7, SaturatedFat 7.2, Cholesterol 113, Sodium 1083.1, Carbohydrate 11.1, Fiber 1.2, Sugar 3.5, Protein 34.2
CHICKEN MANICOTTI WITH RED PEPPER CREAM SAUCE
Delicious stuffed manicotti shells with the most amazing red pepper cream sauce! This recipe serves six, but may be doubled easily if desired.
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 3-quart baking dish.
- Cook the pasta until tender; drain and rinse under cold water, toss with 1-2 Tbsp oil so the pasta won't stick together; set aside.
- Meanwhile, for the sauce, in a heavy-bottomed small saucepan, stir the cream cheese and 1/4 cup half and half over med-low heat until smooth.
- Stir in remaining half and half cream.
- Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix.
- For the filling, in a large bowl, stir together 3/4 cup of the sauce (set the remaining sauce aside), the cooked chicken, broccoli, onion, salt and pepper.
- Using a small spoon, stuff each manicotti with about 1/4 cup of the filling.
- Place in the prepared baking dish.
- Bake, covered for 20-30 minutes, or until heated through.
- Place 2 manicotti on each serving plate, spoon sauce over the shells.
- NOTE:If desired, fresh minced garlic may be added to the cream sauce.
THREE-CHEESE BROCCOLI MANICOTTI
This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.
Provided by Chef John
Categories Manicotti
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a pot of generously salted water to a boil.
- Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
- Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
- Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
- Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
- Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
- Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring tomato sauce and water to a simmer over medium-high heat.
- Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
- Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
- Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
- Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
- Garnish with parsley and let sit for 10 minutes.
- Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg
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MANICOTTI WITH ROASTED RED PEPPER SAUCE - WEBMD
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Cuisine ItalianCategory DinnerServings 8Calories 180 per serving
- Boil manicotti shells according to directions on package until tender. Drain, rinse with cold water, and carefully set aside.
- While manicotti is boiling, turn on the broiler. Cut each red pepper into quarters and remove inside flesh and seeds. Cut each quarter in half to make eight strips total. Lay strips, skin side down, on a nonstick baking sheet (line with foil for easy cleanup, if desired). Brush the tops of pepper strips with olive oil. Broil until the top sides are nicely brown, watching carefully. Flip and broil until brown. Let peppers cool slightly. Preheat oven to 350°F.
- In a food processor, puree pepper strips with milk, garlic, and pepper to taste. Add salt to taste if desired. Keep sauce at a low simmer in a small, covered, nonstick saucepan while you bake the manicotti.
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