Cheese Manicotti Food

BEEF AND CHEESE MANICOTTI

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.

BACON AND CHEESE MANICOTTI

Steps:

• For the manicotti: Preheat the oven to 375 degrees F. Spray a 9- by 11-inch oval or rectangle baking dish with vegetable oil cooking spray.
• Bring a large pot of boiling salted water to a boil over medium-high heat. Add the oil and pasta. Cook until just tender, but still firm to the bite, stirring occasionally, 5 to 7 minutes. Drain and cover with plastic wrap to prevent the pasta from drying out.
• In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes. Drain on paper towels and set aside to cool.
• In a large bowl, add the cooled bacon, the spinach, ricotta, Parmesan, 1/2 teaspoon salt, the pepper, nutmeg and egg. Stir until well combined. Using a small spoon, fill the manicotti tubes with the ricotta mixture.
• For the sauce: Bring the cream, milk, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat. Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth. Reduce the heat to low and simmer 1 minute, whisking occasionally. Whisk in the tomato basil sauce.
• Pour half of the sauce on the bottom of the prepared baking dish. Arrange the manicotti in a single layer on the sauce. Pour the remaining sauce on top of the manicotti and top with the mozzarella. Drizzle with olive oil and cover the dish with foil. Bake until heated through and bubbling, 20 to 25 minutes.

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.

MANICOTTI

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.

SPINACH CHEESE MANICOTTI

Steps:

• .In a skillet, saute onion and garlicin oil and set aside.
• In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, italian seasoning, salt, and pepper and beat until well mixed.
• Drain spinach with several paper towels and squeeze until spinach is well drained.
• Add spinach and onion to cheese mixture and mix well.
• Spoon this mixture into manicotti shells, using 1 teaspoon at a time.
• Be careful not to tear shells.
• Pour half of spaghetti sauce in bottom of 9x13 inch baking dish.
• Arrange shells over the sauce and top with remaining sauce.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven , uncover and sprinkle remaining cheeses over top.
• Return to oven until cheese melts.

CHEESE MANICOTTI

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.

THREE CHEESE MANICOTTI II

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.

EASY BAKED MANICOTTI

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.

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.

MANICOTTI WITH ITALIAN SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
• Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
• For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
• Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

CHEESE STUFFED MANICOTTI

Steps:

• Heat oven to 350°F
• Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
• Add pasta and stir; return to rapid boil.
• Cook uncovered, stirring occasionally, for 4 to 6 minutes.
• Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
• In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
• Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
• Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
• Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
• Cover with foil; bake 35 minutes or until hot and bubbly.
• Remove from the oven and serve.

MANICOTTI

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.

THREE CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
• In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
• Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
• Bake in preheated oven uncovered for 40 minutes; serve.

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.

THREE CHEESE MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13x9-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce., Cover and bake at 375° for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.

MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)

Steps:

• Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
• Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
• Next, toss in the shredded mozzarella. Mix well.
• You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
• Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
• Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
• Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
• Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
• Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
• Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!

FOUR CHEESE MANICOTTI IN CREAM SAUCE

Steps:

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

CHEESE MANICOTTI

Steps:

• Place 3 cups flour in medium bowl; make well in center. Add 2 eggs and water to well; stir with fork until mixture forms stiff dough. Place on lightly floured surface; knead until dough is smooth and no longer sticky, adding remaining 1/4 cup flour as necessary. Cover and let stand 15 min.
• Heat oven to 375°F. Divide dough into 8 equal pieces. Using a pasta roller, roll out each piece to thin (20x5-inch) strip. Cut each strip crosswise into 5 equal pieces. Add, in batches, to large pan filled with boiling water; cook 5 min. or until tender. Drain well. Pat dry with paper towels.
• Combine ricotta, half the mozzarella, 1/2 cup Parmesan, remaining eggs and parsley. Spoon 1/2 cup pasta sauce onto bottom of each of 2 (13x9-inch) baking dishes. Spread 2 tablespoons ricotta cheese mixture onto each pasta piece; roll up. Place 20 manicotti, seam sides down, in each baking dish. Pour half the remaining pasta sauce over manicotti in each dish; top each with half the remaining mozzarella and Parmesan.
• Bake 25 to 30 min. or until heated through.

BEEF & CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F.
• Cook the manicotti in a large pot of boiling salted water until slightly softened, but still firm if eaten. Be careful not to let them get too soft or it makes stuffing them very difficult.
• Heat a large pan over medium heat.
• Saute the ground beef and onion in olive oil.
• Remove from the heat and let cool.
• Brush a small amount of oil over a large baking sheet and Place the firmly cooked manicotti on it to cool.
• Meanwhile combine the ricotta, 1 1/2-2 cups of mozzarella cheese, 1/2 cup of Parmesan.
• Add the minced garlic, salt & pepper to taste, and mix.
• Stir the cooled meat mixture with the cheese mixture.
• Brush another small amount of oil over a 13 by 9 glass baking dish.
• Spoon 1 1/2 cups of the spaghetti sauce over the bottom of the prepared dish.
• Fill the manicotti with the cheese and meat mixture, being careful not to break the noodles.
• Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over the manicotti.
• Sprinkle the rest of the mozzarella and the parmesan cheese over the pasta.
• Place the small butter pieces all over the dish.
• Bake the stuffed manicotti uncovered until heated through. The sauce will bubble on the sides of the dish, takes around 35 minutes.
• Let the manicotti stand for about 5 minutes.
• Serve.

MANICOTTI WITH CHEESE

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.

CHEESE MANICOTTI

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.