Man Oh Manicotti Food

MANICOTTI

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.

RAO'S MANICOTTI

Steps:

• To make the batter, in a medium mixing bowl, whisk the eggs and milk. Once eggs and milk are well combined, whisk in flour until smooth - set aside and rest for 30-45 minutes.
• Heat a nonstick crepe pan over medium-high heat. Lightly brush it with vegetable oil and return to heat. Pour a little less than ½ cup of batter into the pan, swirling to cover the bottom of the pan evenly. Cook for about 30 seconds or until it has set and the bottom is lightly browned. Turn the crepe over carefully with a spatula or fork. Cook for an additional 15 seconds or until set. Remove from pan and place on a piece of wax paper. Continue cooking and stacking crepes until you have at least 14. The extra 2 will allow for breakage.
• Using a wooden spoon, combine ricotta, egg yolks, diced mozzarella, Pecorino Romano cheese, salt and pepper until well blended.
• Preheat oven to 375* F.
• Lay crepes out in a single layer. Place a heaping tablespoon of the ricotta mixture in the center at top of the crepe, spreading out to the edges. Fold the ricotta covered portion over onto the crepe. Fold the edges in and roll into a firm packet.
• Spread Rao's Homemade® Marinara Sauce over the bottom of a 13 x 9 x 2 baking pan. Lay rolled crepes on top of the Marinara Sauce. Place a slice of mozzarella on top of each rolled crepe.
• Bake manicotti in preheated oven for approximately 12 minutes or until filling is hot and cheese has melted. Serve, allowing 2 pieces per person.

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.

HOMEMADE MANICOTTI

Steps:

• Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

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.

MAN OH MANICOTTI

Steps:

• Sauce. In hot oil in a 5 qt pan, saute onion, garlic and celery 5 minutes.
• Mix in tomatoes, tomato paste, water, sugar, oregano and basil. Bring to a boil reduce heat and simmer 1 hour.
• Preheat oven to 350.
• Manicotti, in medium bowl combine 6 eggs, flour salt and water, beat with mixer till smooth.
• Let stand 1/2 hour.
• Heat an 8" skillet, pour in 3 T batter. Rotate skillet quickly to spread batter over the bottom.
• Cook over medium heat until the top is dry but the bottom is not brown. Set aside to cool and repeat until all batter is used.(stack each between wax paper to prevent sticking.
• In a large bowl combine ricotta, spinach, mozarella, 1/3 c parmesan, eggs and parsley. Blend well.
• Spread 1/4 c fillind in the center of manicotti and roll up.
• Spread 1 1/2 c sauce into two 12 x 8 baking dishes.
• Place 8 manicotti, seam side down, in a single layer. Top with 5 more.
• Cover with 1 C sauce, sprinkle with parmesan and bake uncovered 1/2 hour.

GRANDMA NANCY'S MANICOTTI

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.

MC CALL'S COOKING SCHOOL MANICOTTI

Steps:

• Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
• Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
• Bring to boiling, and reduce heat.
• Simmer mixture, covered and stirring occasionally, 1 hour.
• Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
• Beat just until smooth.
• Let stand 1/2 hour or longer.
• Slowly heat an 8" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
• Cook over medium heat until top is dry but bottom is not brown.
• Turn out on a wire rack to cool.
• Continue cooking until all of the batter is used.
• As the manicotti cool, stack them with waxed paper between them.
• Preheat oven to 350.
• Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
• Beat with wooden spoon to blend well.
• Spread about 1/4 cup filling down the center of each manicotti and roll up.
• Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
• Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
• Cover with 1 cup sauce and sprinkle with parmesan.
• Bake, uncovered, 1/2 hour or until bubbly.

WHITE CHICKEN MANICOTTI WITH SPINACH

Steps:

• To begin I boiled water a lil lawreys seasoned salt and a couple bay leaves then added the chicken breasts.
• After they are cooked through set aside to cool.
• In a large bowl mix Ricotta, 1 pkg Cream Cheese, 1.5 cups Sour Cream, a handful of parm and a handful of mozzarella, italian seasonings to taste,Lawreys seasoned salt to taste, pepper, and 2 eggs.
• Use scissors to cut the spinach and chicken or shred. Add to the cheese sauce mixture. Mix all together.
• Put mixture in a 1 lb zip lock bag.
• Cook the manicotti as the directions on the box indicate. Mine say 7 minute.
• After the noodles have cooled enough to handle cut a small piece of the corner of the zip lock back. Put the cut corner in to one end of manicotti and squeeze the bag until manicotti isfull. repeat until all are full.
• In a separate pan make your alfredo. I make mine with sauted garlic cloves heavy whipping cream, a package of cream cheese, the last of the sour cream. bring to simmer until thick and add in some more parm and mozzarella. If there is any of the sauce mixture left after filling the manicotti add it to the alfredo.
• In a large cake pan add a bit of alfredo sauce then lay manicotti on top then pouring the remaining alfredo over the top then cover with shredded parm and mozz.
• Bake @ 350for 30 minute.

THREE-CHEESE BROCCOLI MANICOTTI

Steps:

• Bring a pot of generously salted water to a boil.
• Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
• Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
• Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
• Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
• Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
• Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring tomato sauce and water to a simmer over medium-high heat.
• Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
• Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
• Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
• Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
• Garnish with parsley and let sit for 10 minutes.
• Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

JO'S MANICOTTI

Steps:

• In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
• In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
• To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
• Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI

Steps:

• Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
• In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
• Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
• Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
• Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
• Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.