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.
GRANDMA'S KITCHEN OLD-WORLD MANICOTTI
I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process.
Provided by Peachie Keene
Categories Manicotti
Time 1h
Yield 12 stuffed shells, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
- Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
- For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
- Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
- See, that wasn't so bad! ;).
- Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
- Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
OLD-WORLD MANICOTTI RECIPE - (4.5/5)
Provided by cwyorkiex3
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
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.
GRANDMA'S MANICOTTI
Steps:
- Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
- For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
- Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
- Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
AUNTIE ANNA'S MANICOTTI RECIPE - (4.3/5)
Provided by á-5623
Number Of Ingredients 28
Steps:
- CREPES In a blender container, blend the water, milk, eggs and butter. Add the flour and salt, blend until smooth and free of lumps. Pour into a bowl and allow the batter to rest for an hour. Heat an 8" non-stick skillet to medium heat. Have waiting melted butter and a pastry brush. Brush a light coat of butter over the surface and when hot, with a ladle, pour in 2-3 tablespoons of batter. Quickly and carefully tilt the pan in a rotating motion until the batter forms a thin, round layer in the pan. Let cook, 30 seconds or more until the bottom is set and starting to color. Lift a set edge with a fork or small offset spatula and flip the crepe over, cooking a bit longer until the bottom side is set (will be a bit shiny in places). Remove to a plate. Lightly grease the pan, and repeat the process, continuing until all of the batter has been used, you should have around 10-12 crepes. FILLING Combine all of the ingredients well in a bowl. SAUCE Heat an 8" skillet over medium. Glaze with olive oil and sauté the sausage, turning and crumbling until no longer pink and beginning to brown. Remove from heat. Meanwhile, heat a 3 qt. sauce pan to medium. Add the olive oil, Add the garlic and the potato, stirring and cooking until fragrant ( do not allow the potato to crisp and brown). Add the pureed tomatoes, the sausage and any accumulated juices from the pan, a pinch of salt and some grindings of pepper. Bring to a low boil and reduce heat to a simmer, cooking until thick and flavorful, 20-30 minutes. Taste and decide whether you would like to add the optional sugar for sweetness. Check for salt. Allow sauce to cool at least 10 minutes. TO ASSEMBLE AND BAKE Preheat the oven to 375°F. Lightly grease an 8" x 12 ½" Pyrex or other non-metallic baking dish. Ladle some sauce onto the bottom of the dish, enough to cover. Assemble the manicotti. Select your 10 most beautiful crepes. Shinier side up, (the second side cooked), scoop a thick line (approx. 2 tablespoons), of filling along the center of each crepe, and roll wrapper around filling. Filling should extend to the ends. Line up filled manicotti in the sauce-covered dish. Snuggle them together - 10 will fill the dish perfectly. Pour over the remaining sauce and sprinkle with the parmesan cheese and sprinkle with a little more chopped basil. Bake, uncovered 35-40 minutes until hot and bubbling. Place under a high broiler a couple of minutes to if you desire to further brown the cheese. Let rest 10 minutes before serving.
GRANDMA'S MANICOTTI
This is a recipe my mother got from her grandmother who was 1st-generation Sicilian. I've altered it a bit by using sauce from the jar but the main parts of the recipe are intact. There is a bit of prep time but it cooks fairly quickly and tastes wonderful with some garlic bread, a salad, and some light red wine. Also, to make the pasta easier to fill you can use a pastry bag or just cut the end off a ziplock bag.
Provided by Scafire-Jen
Categories Manicotti
Time 1h20m
Yield 14 Manicotti, 14 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms and garlic in olive oil until tender.
- Add ground beef and sausage and brown.
- Drain.
- Boil manicotti noodles according to pkg directions, being careful not to overcook. Aldente is best.
- Preheat oven to 400°F (350 F @ Sea level).
- In large bowl combine mayonnaise, mozzarella, ricotta, 1/2 Parmesan, and ground beef mixture.
- Stuff manicotti noodles with mixture and place in large glass baking dish. Cover with entire bottle of spaghetti sauce, remaining Parmesan, and oregano.
- Cover with foil and bake for 20 minutes.
- Remove foil and continue baking for 15 minutes or until bubbly.
Nutrition Facts : Calories 265.1, Fat 19.2, SaturatedFat 7.2, Cholesterol 46.5, Sodium 573.6, Carbohydrate 9.5, Fiber 0.8, Sugar 3.6, Protein 14.1
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