CHRISTMAS EVE MANICOTTI
My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.
Provided by Fantasy Gardener and Chef
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 18
Steps:
- Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
- Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
- Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 42.1 g, Cholesterol 203.1 mg, Fat 26.4 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 13.7 g, Sodium 886.4 mg, Sugar 10.1 g
MANICOTTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 21
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.
MEXICAN MANICOTTI
Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator.
Provided by Karen
Categories Mexican
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 1/2 cup cheese and refried beans.
- Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
- Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
- Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
- Pour about 1/2 the sauce into a 9x13 pan.
- Place uncooked stuffed tubes in pan, turning each to coat with sauce.
- Top with remaining sauce.
- Cover and bake at 375ºF for 20 minutes.
- Then turn shells over.
- Continue baking, covered, for 20 minutes.
- Uncover, top with remaining cheese.
- Bake 4-5 minutes longer or until cheese is melted.
- Dollop with sour cream and sprinkle with onions and olives.
Nutrition Facts : Calories 422.8, Fat 26.9, SaturatedFat 16, Cholesterol 72.3, Sodium 1571.9, Carbohydrate 22.9, Fiber 6.6, Sugar 7.4, Protein 23.7
MANICOTTI ITALIAN CASSEROLE
Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy! For gatherings I make the whole recipe, for my family I cut it in half.
Provided by ERINLOVE65
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
- Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
- Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.
Nutrition Facts : Calories 909 calories, Carbohydrate 77.6 g, Cholesterol 126.8 mg, Fat 43 g, Fiber 8.5 g, Protein 52.1 g, SaturatedFat 18.4 g, Sodium 2247.8 mg, Sugar 23.5 g
CHRISTMAS VACATION MANICOTTI CASSEROLE
When the whole family is home for the holidays, it's nice to have several recipes on hand that you can put together in the afternoon while they're off doing something else, and then be able to sit down together at the table for supper. This recipe is one of THOSE....put together and gather 'round the table to inhale it! Better double this recipe when you have a crowd! The crusty top will be so inviting you'll be drooling from just looking at it! This one comes from Gooseberry Patch's Christmas book (2008).
Provided by Debber
Categories One Dish Meal
Time 1h15m
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain & set aside.
- Preheat oven to 350; grease a 13x9 pan; set aside.
- Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl.
- Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture.
- Stir in ricotta, parmesan, egg, salt and pepper.
- Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan.
- Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown.
- Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells.
- Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING).
- Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells.
- Bake uncovered for 45 minutes (bubbly).
Nutrition Facts : Calories 630.1, Fat 52.8, SaturatedFat 32.4, Cholesterol 190.2, Sodium 1140.4, Carbohydrate 17.7, Fiber 2.4, Sugar 2.3, Protein 24.6
SUSAN'S MANICOTTI
Another of my mother's recipes from Feast, A Tribal Cookbook, this dish can be made for lots of people, and with lots of people helping mix the filling and stuff the shells. It's what my mom makes for parties and potlucks. I've altered her recipe slightly, but I think it's still just as delicious."--Sarah Carey
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, combine ricotta, mozzarella, 1/2 cup Parmesan, egg, sugar and parsley; season with 1/2 teaspoon each salt and pepper.
- Spread half the marinara in the bottom of a 9-by-13 inch baking dish. Fill each shell with ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara. Cover with foil and bake until sauce is bubbling and shells are tender, about 40 minutes.
- Sprinkle remaining Parmesan over top, return to oven, and bake until cheese is browned in spots, about 10 minutes.
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