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.
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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
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.
MANICOTTI
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Egg Pasta Tomato Bake Christmas Mozzarella Parmesan Ricotta Basil Winter New York Dinner
Yield 6 main-course servings
Number Of Ingredients 25
Steps:
- Make sauce:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
- Make crêpes:
- Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
- Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
- Make filling and assemble manicotti:
- Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
- Put oven rack in middle position and preheat oven to 425°F.
- Cut mozzarella lengthwise into 1/4-inch-thick sticks.
- Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.
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
MEXICAN MANICOTTI
Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.
Provided by MizzNezz
Categories Manicotti
Time 1h28m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, mix uncooked beef, beans, chili powder, and oregano.
- Spoon into uncooked manicotti shells.
- Place in greased 13x9 baking pan.
- Mix water and sauce, pour over manicotti.
- Cover and refrigerate 8 hours.
- Remove from refrigerator 30 minutes before baking.
- Cover and bake at 350* for 1 hour.
- Uncover. Sprinkle with cheese, onions, and olives.
- Bake for 8 minutes more.
- Then add sour cream.
Nutrition Facts : Calories 449.6, Fat 23.5, SaturatedFat 12.3, Cholesterol 80.5, Sodium 807.7, Carbohydrate 36.4, Fiber 5.3, Sugar 5.1, Protein 23.9
THE BEST ITALIAN MANICOTTI
Make and share this The Best Italian Manicotti recipe from Food.com.
Provided by weekend cooker
Categories Manicotti
Time 1h25m
Yield 6-8 dishes, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain.
- Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well.
- Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
- In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper.
- In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish.
- Fill manicotti shells with spinach mixture and place on beef layer in baking dish.
- Repeat until all spinach mixture has been used in manicotti shells.
- Pour remaining beef sauce evenly over manicotti shells to cover.
- Sprinkle remaining parmesan cheese over top.
- Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.
EASY MANICOTTI
No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!
Provided by HEP MEP
Categories Manicotti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
- Stuff uncooked manicotti generously with the cheese mixture, from both ends.
- Arrange manicotti in a single layer in a baking pan.
- Bring sauce to a boil and pour over manicotti, covering completely.
- Cover baking pan with aluminum foil, crimping the edges to seal tightly.
- Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
- Remove foil; sprinkle generously with additional grated cheese.
- Bake uncovered for 5 minutes more.
GRANDMA NANCY'S MANICOTTI
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
- Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
- Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
- Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
- In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.
EMILY'S MANICOTTI
A very tasty, meaty recipe for manicotti lovers.
Provided by BRCPRES
Categories Italian Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Cook the beef and pork in a skillet over medium-high heat until evenly brown. Drain grease, and transfer meat to a large bowl. Place onion and garlic in the skillet, and cook until onion is tender. Transfer to bowl with beef. Mix the bread crumbs, parsley, and oregano into the bowl.
- Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff manicotti shells with the meat mixture, arrange in the baking dish, and cover with remaining sauce.
- Cover pan with foil, and bake manicotti 40 minutes in the preheated oven. Uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 65 g, Cholesterol 87.4 mg, Fat 28.1 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1309.8 mg, Sugar 13.4 g
EMILY'S MANICOTTI
A very tasty, meaty recipe for manicotti lovers.
Provided by BRCPRES
Categories Italian Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Cook the beef and pork in a skillet over medium-high heat until evenly brown. Drain grease, and transfer meat to a large bowl. Place onion and garlic in the skillet, and cook until onion is tender. Transfer to bowl with beef. Mix the bread crumbs, parsley, and oregano into the bowl.
- Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff manicotti shells with the meat mixture, arrange in the baking dish, and cover with remaining sauce.
- Cover pan with foil, and bake manicotti 40 minutes in the preheated oven. Uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 65 g, Cholesterol 87.4 mg, Fat 28.1 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1309.8 mg, Sugar 13.4 g
EMILY'S MANICOTTI
A very tasty, meaty recipe for manicotti lovers.
Provided by BRCPRES
Categories Italian Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Cook the beef and pork in a skillet over medium-high heat until evenly brown. Drain grease, and transfer meat to a large bowl. Place onion and garlic in the skillet, and cook until onion is tender. Transfer to bowl with beef. Mix the bread crumbs, parsley, and oregano into the bowl.
- Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff manicotti shells with the meat mixture, arrange in the baking dish, and cover with remaining sauce.
- Cover pan with foil, and bake manicotti 40 minutes in the preheated oven. Uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 65 g, Cholesterol 87.4 mg, Fat 28.1 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1309.8 mg, Sugar 13.4 g
EMILY'S MANICOTTI
A very tasty, meaty recipe for manicotti lovers.
Provided by BRCPRES
Categories Italian Recipes
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Cook the beef and pork in a skillet over medium-high heat until evenly brown. Drain grease, and transfer meat to a large bowl. Place onion and garlic in the skillet, and cook until onion is tender. Transfer to bowl with beef. Mix the bread crumbs, parsley, and oregano into the bowl.
- Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff manicotti shells with the meat mixture, arrange in the baking dish, and cover with remaining sauce.
- Cover pan with foil, and bake manicotti 40 minutes in the preheated oven. Uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 65 g, Cholesterol 87.4 mg, Fat 28.1 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1309.8 mg, Sugar 13.4 g
SEAFOOD MANICOTTI
Make and share this Seafood Manicotti recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
- Cook manicotti according to package directions; drain and set aside.
- Heat butter in a large Dutch oven over medium-high heat; add onion and next 5 ingredients.
- Cook, stirring constantly, 5 minutes or until tender.
- Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
- Cool 10 minutes, and drain well.
- Combine seafood mixture and whipping cream mixture.
- Fill manicotti shells, and place in 2 lightly greased 11x7 inch baking dishes.
- Sprinkle with cheeses, and cover with foil.
- Bake at 350 degrees for 15 minutes.
- Uncover and bake 10 additional minutes.
- Serve immediately.
Nutrition Facts : Calories 987.8, Fat 79.8, SaturatedFat 48.4, Cholesterol 543.8, Sodium 964.8, Carbohydrate 11, Fiber 0.9, Sugar 2.2, Protein 57
MARILYN'S MANICOTTI
Provided by Marilyn B. Leone
Categories Blender Food Processor Cheese Tomato Bake Mozzarella Ricotta Basil Prosciutto Bon Appétit California
Yield Serves 8
Number Of Ingredients 24
Steps:
- For sauce:
- Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
- For filling:
- Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
- For Crepes:
- Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
- For Assembly:
- Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
- Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.
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BEEF AND SAUSAGE MANICOTTI - EMILY BITES
From emilybites.com
Reviews 17Category Main CourseCuisine American, ItalianTotal Time 1 hr 35 mins
- In a large skillet or saute pan, cook the ground beef and sausage together over medium heat, breaking them up into small pieces as they cook. Once the meat is almost cooked through, add the mushrooms and green peppers. Continue to cook for a few more minutes until meat is completely cooked through and peppers and mushrooms are softened. Add a clove of minced garlic, stir and cook for an additional minute. Remove the contents of the pan to a mixing bowl and allow to cool. Once the mixture has cooled, stir in the Ricotta cheese and tablespoon of basil.
- Set a large pot of salted water to boil and cook the manicotti noodles according to package directions. Drain and rinse noodles.
- While waiting for the water to boil in step 3, bring a teaspoon of olive oil over medium heat in a medium saucepan. Add the chopped onion and stir to coat. Cook, stirring occasionally, for a few minutes until onions are softened. Add the 2 cloves of minced garlic and cook for an additional minute. Add the crushed tomatoes, tomato sauce, tomato paste, tablespoon of basil, Italian seasoning, salt, sugar and the bay leaf to the onion mixture and reduce heat to low to simmer. Stir to combine and let simmer for around 15 minutes. Remove the bay leaf before using the sauce in the dish.
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