Italian Manicotti Recipe 445 Food

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.

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.

EASY MANICOTTI

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.

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.

THE BEST ITALIAN MANICOTTI

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.

MAMMA MIA, NOW THAT'S ITALIAN MANICOTTI

Steps:

• For TOMATO SAUCE:.
• Heat olive oil in a 2-qt. saucepan.
• Add chopped onion and garlic.
• Cook for 8 minutes or until soft but not brown.
• Add tomatoes, paste, basil, sugar, salt and pepper. Break up tomatoes.
• Reduce heat to low with pan partially covered and cook for 40 minutes.
• Put a thin layer of tomato sauce in bottom of 9 x 13" pan and set aside.
• For FILLING:.
• Heat olive oil in skillet. Add onion and garlic, cook until soft.
• Stir in chopped spinach and cook, stirring constantly until all mixed together. Remove from skillet and put into a large mixing bowl.
• Melt 2 T. butter in same skillet and lightly brown ground beef. Drain off grease.
• Add the meat to the onion and spinach, along with the Parmesan cheese, Half n' Half, eggs, and oregano. Season to taste, with salt and pepper. Mix together thoroughly, but gently.
• Boil manicotti to al dente stage and stuff with filling. Lay manicotti gently in pan over the thin layer of tomato sauce.
• For BESCIAMELLIA:.
• In a saucepan, melt butter and remove from heat.
• Stir in flour and pour in the milk and Half 'n Half, about a 1/2 cup at a time. Mix well.
• Return pan to high heat and cook, stirring constantly, until smooth and thickened. Season with salt and pepper.
• Spoon besciamellia over stuffed manicotti shells.
• Top with remaining tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake at 350 degrees uncovered on middle shelf of oven for 25 minutes. Let set 5 minutes before serving.

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.

STUFFED AND BAKED ITALIAN MANICOTTI

Steps:

• Brown the ground round and lightly rinse with hot water. Set aside. Brown the mild Italian Sausage and rinse in the same way.
• Place both meats into a food processor and process until fine and uniform.
• Take 1/3 of the meat mixture and place into the crockpot. Add all of the ingredients except for the ricotta, 1 tsp of Italian seasonings and 1 teaspoon of tarragon to the meat in the Crockpot. Cook on low for 8 to 10 hours. Stirring occasionally. Salt to taste.
• Take the remaining 2/3 of the meat mixture and mix the 12 oz to 16 oz of ricotta, 1 teaspoons of Italian seasonings and 1 teaspoons tarragon. Mix well. Place into the fridge until sauce is nearly done.
• When sauce is nearly finished and when preparing to assemble:.
• Remove meat and ricotta mixture from refrigerator and let stand for 15 minutes, stir and place into a zip lock bag. Work meat and ricotta until nearly room temperature.
• Bring appropriate amount of water to a boil and cook manicotti to product specs. but just until the pasta is uniformly softened, but not completely cooked. If over cooked the shells will tear when trying to stuff. Put about 1/2 " of sauce into the bottom of a 9" x 13" casserole dish.
• Then snip a bottom corner from the bag with meat mixture, approximately 1/2 " in diameter.
• Preheat oven to 350°F.
• Place the snipped end of the bag into one end of a cooked manicotti shell and squeeze the mixture into the shell until it is full but not splitting. If it splits just place split side down into pan and go on to the next. It takes some time to make this a technique.
• Place the cooked Manicotti staggered into the dish.
• Cover with more of the sauce to your liking.
• Cover with the Parmesan or save the Parmesan until serving and use as a garnish.
• Bake for 30 minutes.
• Serve with a green salad and sour dough bread, topped with butter and minced garlic and broiled .

MANICOTTI- CHEESE FILLED ITALIAN CREPES

Steps:

• Crepes.
• In either a blender or mixing bowl mix together the eggs and water first.
• Add flour into this slowly till smooth.
• Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
• While the crepe mixture is resting, start on the filling.
• In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
• Mix till all ingredients are incorporated.
• Cover and put in refrigerator till needed.
• After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
• Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
• Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
• Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
• The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
• Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
• Preheat your oven to 325°F.
• Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
• To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
• Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
• Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
• Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
• Cover pan tightly in foil.
• Place in 325°F preheated oven and bake for 40 minutes.
• Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
• Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
• Take out of oven and let rest at least 10 minutes and Enjoy!
• Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!