MAKE-AHEAD SPINACH MANICOTTI
When I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley and seasonings. In another large bowl, mix spaghetti sauce and water; spread 1 cup into a greased 13x9-in. baking dish., Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Pour remaining spaghetti sauce mixture over top. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-50 minutes or until manicotti is tender. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 363 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 822mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 4g fiber), Protein 22g protein.
MAKE-AHEAD MANICOTTI
I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Provided by Sandir
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
- Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Nutrition Facts : Calories 506.6 calories, Carbohydrate 55.8 g, Cholesterol 112.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 28.8 g, SaturatedFat 9.5 g, Sodium 1057.8 mg, Sugar 18.4 g
MAKE-AHEAD MANICOTTI
With a little advance prep this Make-Ahead Manicotti will be ready to pop in the oven when you're ready for dinner. The no-boil, make-ahead method is a real lifesaver on busy days!
Provided by Valerie Brunmeier
Categories Main Course Pasta
Time 9h5m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the ricotta cheese and eggs until blended. Stir in spinach, 2 cups mozzarella cheese, 1/4 cup Parmesan cheese, minced garlic, onion powder, salt and pepper.
- Transfer mixture to a gallon sized sealable plastic storage bag. Use scissors to cut off the tip from one of the bottom corners of the bag.
- Spread about 1 1/2 cups of marinara sauce over the bottom of a baking dish, spreading it out evenly. Use the makeshift pastry bag to squeeze the spinach and cheese mixture into the uncooked manicotti shells. Arrange the stuffed shells on top of the marinara sauce in a single layer. Pour remaining sauce over the top, being sure that all of the pasta is covered well. Cover the dish with foil and refrigerate for at least 8 hours or overnight.
- Preheat oven to 400 degrees F. Bake covered for 40 minutes. Remove foil, sprinkle with remaining mozzarella and Parmesan cheese, and bake uncovered for another 7 to 10 minutes or until the cheese has melted and is beginning to get light golden brown.
Nutrition Facts : TransFat 1 g, ServingSize 2 shells, Calories 552 kcal, Carbohydrate 46 g, Protein 36 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 977 mg, Fiber 5 g, Sugar 9 g
MAKE AHEAD MANICOTTI WITH TIPS AND TRICKS
Provided by Marie
Number Of Ingredients 10
Steps:
- Cook manicotti shells in boiling salted water with a teaspoon of olive oil for 5 minutes only, no matter what the back of the box tells you.
- After 5 minutes scoop out pasta with a spider then run them quickly under cold water to cool down.
- Spread them onto a paper towel lined baking sheet, let them drain a little and gently pat them dry with a paper towel, then lay each tube into the individual slotted holder that they came packaged in the box.
- In a large bowl combine the ricotta, romano, shredded cheeses and spinach or herbs, basically everything except the egg yolks, use a hand mixer to get it nice and smooth.
- Taste it for enough cheese, salt and pepper, when you are satisfied with the taste add the 2 egg yolks and incorporate it with the hand mixer.
- Place a disposable decorator bag into a tall glass for stability ( no tip required) then spoon some of the ricotta mixture into it, filling it three quarters of the way up. Snip off the bottom enough so that the filling squeezes through with ease into the pasta hole.
- Spread enough marinara to cover the bottom of your baking dish.
- Pick up one pasta tube and tip it on an angle and with your decorator bag start piping the ricotta mix in as far as it goes, if it doesn't reach the other end just flip to that side and fill it up.
- Lay it down on top of the marinara sauce and repeat until all are filled.
- When all the manicotti are filled spoon more marinara on top with some grated cheese.
- Cover with foil.
- At this point you can refrigerate the whole pan and the next day take it out a good hour or so before baking to get it close to room temperature.
- When ready to bake, preheat oven to 350 degrees, keep pan covered with foil and bake 25 to 30 minutes or until heated through because ovens do vary.
- Remove from the oven, take off the foil and let it set for 5 minutes, spoon some warm sauce on top and garnish with more grated cheese.
- Ready to serve!
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
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.
MAKE-AHEAD SPINACH MANICOTTI
This is so yummy! The addition of spinach makes it extra good!! Also, its a "make-ahead meal" and that is always handy!
Provided by Courtly
Categories Manicotti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder.
- Combine the spaghetti sauce and water; spread 1 cup sauce in an ungreased 13 x 9 x 2 inch baking dish.
- Stuff uncooked manicotti with spinach mixture; arrange over sauce.
- Pour remaining sauce over manicotti.
- Sprinkle with remaining mozaarella and Parmesan.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350 for 40-50 minutes or until heated through.
Nutrition Facts : Calories 435.7, Fat 21.2, SaturatedFat 12.5, Cholesterol 106, Sodium 478.9, Carbohydrate 34.2, Fiber 2.8, Sugar 1.8, Protein 27.3
MAKE-AHEAD MANICOTTI
I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Provided by Allrecipes Member
Categories Italian Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
- Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Nutrition Facts : Calories 506.6 calories, Carbohydrate 55.8 g, Cholesterol 112.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 28.8 g, SaturatedFat 9.5 g, Sodium 1057.8 mg, Sugar 18.4 g
FREEZE AHEAD MANICOTTI
Really good served with a spinach salad. I usually make a few of these and lasagna's the same time and they are ready to pull out at any time. (It's just as easy to put a couple together at this point and have them ready.)
Provided by TishT
Categories Manicotti
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil manicotti according to package directions, adding oil to water so they won't stick (actually we have had a discussion about this and I'm not sure that works, but I do it anyway!) Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.
- Drain manicotti; run cold water over it.
- Stuff each manicotti with cheese mixture.
- Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
- Cover dish with foil and freeze.
- When frozen you can pop it out of the container and put in a freezer bag if desired.
- To prepare for serving, thaw and preheat oven to 350F.
- Cover and bake for 45 minutes.
- Uncover and bake for 15 minutes more.
More about "make ahead manicotti food"
MAKE AHEAD SPINACH MANICOTTI RECIPE | CDKITCHEN.COM
From cdkitchen.com
MAKE AHEAD MANICOTTI | RECIPES WIKI | FANDOM
From recipes.fandom.com
MAKE-AHEAD MANICOTTI – DELICIOUS DISHES
From recipes.seggzi.com
BEST MANICOTTI! (SPINACH, BEEF, CHICKEN VARIARIONS, HOW TO FREEZE, …
From carlsbadcravings.com
MAKE AHEAD SPINACH MANICOTTI RECIPE - WEBETUTORIAL
From webetutorial.com
AUTHENTIC ITALIAN MANICOTTI RECIPE +VIDEO | KEVIN IS COOKING
From keviniscooking.com
ITALIAN RECIPE: MAKE-AHEAD MANICOTTI BY SANDIR – REDCIPES
From redcipes.com
GROUND BEEF STUFFED MANICOTTI - TASTE AND TELL
From tasteandtellblog.com
MAKE-AHEAD CHEESE & ROASTED VEGETABLE BAKED MANICOTTI
From ohmyveggies.com
THE BEST CHEESE MANICOTTI RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
MAKE MANICOTTI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH MANICOTTI RECIPE - THE BEST & EASIEST MANICOTTI RECIPE
From soeasybeinggreen-blog.com
MAKE AHEAD MANICOTTI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MAKE-AHEAD MANICOTTI | RECIPESTY
From recipesty.com
MAKE AHEAD DINNER PARTY RECIPES | FN DISH - BEHIND-THE-SCENES, …
From foodnetwork.com
17 MANICOTTI RECIPES YOUR FAMILY WILL LOVE | TASTE OF HOME
From tasteofhome.com
MAKE-AHEAD MANICOTTI | LAND O’LAKES
From landolakes.com
MAKE AHEAD MANICOTTI | MANICOTTI RECIPE, RECIPES, MANICOTTI
From pinterest.ca
RECIPE: CHICKEN MANICOTTI (MAKE AHEAD) - RECIPELINK.COM
From recipelink.com
CHEESE MANICOTTI MAKE AHEAD RECIPE - FOOD NEWS
From foodnewsnews.com
MANICOTTI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MAKE AHEAD MEXICAN MANICOTTI BAKE - FREEZER MEALS 101
From freezermeals101.com
FREEZER MEAL RECIPES: THE BEST MANICOTTI - FABULESSLY FRUGAL
From fabulesslyfrugal.com
MAKE AHEAD MANICOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
MAKE AHEAD MANICOTTI RECIPE - THERESCIPES.INFO
From therecipes.info
MANICOTTI RECIPE | BON APPéTIT
From bonappetit.com
MAKE-AHEAD MANICOTTI - ITALIAN
From worldrecipes.org
MAKE-AHEAD MANICOTTI - RECIPES – COOKING
From gbcookingnews.com
MAKE-AHEAD TURKEY MANICOTTI | BETTER HOMES & GARDENS
From bhg.com
MAKE-AHEAD MANICOTTI RECIPE | ALLRECIPES
MAKE-AHEAD ITALIAN SAUSAGE MANICOTTI - MEALPLANNERPRO.COM
From mealplannerpro.com
MAKE-AHEAD MEALS: STUFFED MANICOTTI | FOOD FOR MY FAMILY
From foodformyfamily.com
MAKE-AHEAD MANICOTTI | RECIPE | RECIPES, MANICOTTI RECIPE, FOOD
From pinterest.ca
EASY MAKE-AHEAD HOMEMADE MANICOTTI - LUNCHBOX
From lunchbox.eu
TURKEY SPINACH MANICOTTI - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love