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.
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
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.
KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)
I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 8 manicotti
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch baking dish.
- In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
- In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
- Season with white salt or seasoned salt and black pepper to taste.
- Stir in onion mixture and spinach; mix well to combine.
- Spoon into cooked and cooled manicotti shells.
- Pour half of the pasta sauce into the prepared baking dish.
- Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
- Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
- Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
- Cover and bake for 25 minutes.
- Uncover and top with mozzeralla cheese (any amount desired).
- Bake 5 mins longer, or until cheese is melted.
- Let stand 10 mins before serving.
- Note; If desired the spinach can be omitted completely.
Nutrition Facts : Calories 391.9, Fat 26.4, SaturatedFat 12.2, Cholesterol 64.7, Sodium 880.7, Carbohydrate 22.2, Fiber 4.4, Sugar 12.5, Protein 17.1
TRADITIONAL 4 CHEESE MANICOTTI
Make and share this Traditional 4 Cheese Manicotti recipe from Food.com.
Provided by TattooedMamaof2
Categories Manicotti
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil manicotti according to pkg directions, adding oil to water so they don't stick.
- Meanwhile, mix all cheeses, salt, pepper, parsley and eggs.
- Drain manicotti; run cold water over it.
- Preheat oven to 350.
- Stuff each manicotti with cheese mixture.
- Place them in a 3 qt casserole after treating with nonstick spray, pour sauce around and over the manicotti.
- Cover and bake for 45 minutes. Uncover and bake for another 15 minutes.
Nutrition Facts : Calories 832.8, Fat 39, SaturatedFat 19.7, Cholesterol 210, Sodium 2261.5, Carbohydrate 68.1, Fiber 2.5, Sugar 16.1, Protein 50.8
FOUR CHEESE MANICOTTI
Make and share this Four Cheese Manicotti recipe from Food.com.
Provided by Larlisa Crews
Categories Manicotti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 238.7, Fat 15.2, SaturatedFat 9, Cholesterol 54.9, Sodium 607.7, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 19.1
CHEESE MANICOTTI
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
FOUR CHEESE MANICOTTI IN CREAM SAUCE
A delicious alternative to a redsauced-covered manicotti. This is delicious served with a crisp green salad and fresh bread.
Provided by Charmie777
Categories Manicotti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 680.3, Fat 50.1, SaturatedFat 28.9, Cholesterol 239.5, Sodium 902.9, Carbohydrate 22.9, Fiber 1.1, Sugar 2, Protein 35.4
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- In a large pot, boil the manicotti (add some oil to the water so they don't stick together) for about 2 minutes less than package instructs, then run under cold water before draining and set aside.
- Heat the butter in a large skillet over medium heat then add the onion and cook for about two minutes. Add the garlic and cook for 3 minutes more, until the onion is soft then remove from heat and set aside.
- Put the cottage cheese (drain any excess liquid), ricotta, parmesan, 1 cup of the mozzarella in a large bowl and mix well.
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- Mix the ricotta, 2/3 of the mozzarella, the grated Parmigiano and Pecorino, and the minced parsley. Taste test and adjust salt and pepper levels. When satisfied, add 2 eggs and mix until smooth.
- Place the ricotta mixture into a plastic bag. With a scissor, remove just enough of the bag's corner and gently squeeze to fill the manicotti tubes.
- Add a thick layer of sauce to a baking pan and place the stuffed manicotti into the pan without stacking. Layer more sauce on top of the manicotti and sprinkle with the remaining shredded mozzarella.
FOUR CHEESE BAKED MANICOTTI - A FAMILY FEAST®
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- Cook the manicotti shells according to package directions, which is usually no more than 7 minutes. They will still be tough and chewy but will bake further once filled. After cooking and rinsing under cold water, keep them wet so they don’t stick to each other.
- In a small saute pan over medium heat cook onions and garlic in the olive oil until soft, about 4-5 minutes, then set aside to cool.
- In a large bowl, mix ricotta cheese, one cup of the Parmesan cheese, all of the Romano cheese, one cup of the mozzarella cheese, the parsley, basil, oregano, eggs, salt, pepper and the cooled onion and garlic.
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- Heat the oil in a large sauce pan over medium heat. Add the onion and garlic and saute until soft and fragrant, about 5 minutes.
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- In large saucepan or stockpot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly.
- Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the "tang" of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor).
- Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes.
- Remove and add meat to the sauce. Cook pasta according to the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend ricotta cheese, egg, grated parmesan, and the shredded Italian cheese blend until thoroughly mixed. Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan.
FOUR-CHEESE MANICOTTI WITH MEAT SAUCE - GIRL GONE GOURMET
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Cuisine Italian-AmericanTotal Time 2 hrsCategory DinnerCalories 795 per serving
- In a large skillet, heat the olive oil over medium heat. Add the beef, onion, and garlic. Cook the beef until it’s browned. Add the balsamic and scrape up any browned bits off the bottom of the pan while it simmers. Add the tomatoes, 1/4 cup of water, oregano, and salt. Stir and bring the pan to a simmer. Simmer the sauce for at least 30 minutes, ideally up to an hour.
- In a separate pot, boil the pasta according to package directions. Drain the pasta and toss it with a little olive oil to keep it from sticking.
- In a medium bowl, combine the ricotta, 1 cup of mozzarella, 1/2 cup of provolone, 1/2 cup parmesan, egg, parsley, thyme leaves, nutmeg, salt, and pepper. Transfer the cheese filling to a resealable bag. Seal the bag and then cut off one of the bottom corners (enough to make a 2-inch opening).
- Coat the bottom of a 9×13 baking dish with some of the meat sauce. Fill each manicotti with the cheese filling and place them in the baking dish. Pour the rest of the sauce over the top of the pasta. Top the sauce with 1/2 cup of shredded mozzarella, 1/2 cup of provolone, and 1/4 cup of parmesan. Cover the dish with foil. At this point, you can keep it in the refrigerator for up to a day.
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- Combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and next 5 ingredients (mozzarella through nonfat cream cheese) in a bowl; beat at medium speed of a mixer until smooth. Stir in onion mixture and spinach.
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