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.
MANICOTTI PANCAKES II
This recipe came from a very old Italian family and it is super!
Provided by Carol
Categories World Cuisine Recipes European Italian
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.
Nutrition Facts : Calories 66 calories, Carbohydrate 9 g, Cholesterol 48.1 mg, Fat 1.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 1.1 g
HOMEMADE MANICOTTI
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.
MANICOTTI
It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Egg Pasta Tomato Bake Christmas Mozzarella Parmesan Ricotta Basil Winter New York Dinner
Yield 6 main-course servings
Number Of Ingredients 25
Steps:
- Make sauce:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
- Make crêpes:
- Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
- Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
- Make filling and assemble manicotti:
- Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
- Put oven rack in middle position and preheat oven to 425°F.
- Cut mozzarella lengthwise into 1/4-inch-thick sticks.
- Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.
SPECIAL MANICOTTI
This recipe comes from a cookbook, A Cause For Applause. I posted the recipe as stated in the book, but I'll list a few "good to know" tips I discovered when making it. I used 2 tbsp sugar, 1 1/2 tsp dried basil leaves, 1 tsp salt and an 8 ounce container of chive & onion cream cheese spread because that's all I could find. I used a 14 1/2 Ounce can of diced tomatoes. Be sure to buy two 8 Ounce boxes of manicotti shells to allow for breakage. A little tip I learned about manicotti shells and lasagna strips is not to boil them. I clean my sink very well and fill it with hot tap water and let the pasta soak for 20 minutes. It finishes cooking in the dish when baked. The pan I used was apprxoximately 10x14 and I was able to fit 21 shells in the pan. I still had a little filling left and probably could have stuffed about 4-5 more shells but I didn't have any shells that weren't broken. The left over filling makes a great spread for crackers. I guess I may not have stuffed mine as full so I was able to yield more shells. I found the best way to stuff the shells was by hand - just simply put a little stuffing in at a time until full. Also, I did not grease my pan and nothing stuck. I covered the dish with foil and baked it for 20 minutes then uncovered and baked another 20 minutes. This dish is a little labor intensive, but is so good and so worth it. I cook my sauce one day and put it together the next so it doesn't seem so time consuming.
Provided by Luby Luby Luby
Categories Manicotti
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Remove Italian sausage from casing and crumble well in dutch oven.
- Add ground beef, onions and garlic to sausage and cook over medium heat until browned, stirring to crumble meat.
- Remove from fire and drain well.
- Add tomato sauce to dutch oven and the next 11 ingredients.
- Over medium heat bring to a boil then cover, reduce heat and simmer for 2 1/2 hours, stirring occasionally.
- Cook manicotti shells in salted boiling water according to package directions.
- Drain on paper towels.
- Combine cream cheeses and the next 7 ingredients in a large bowl or mixer.
- Stuff mixture into shells.
- Spoon half the sauce into a lightly greased 14x12 inch baking pan or 2 lightly greased 2 1/2 quart shallow casserole dishes.
- Place stuffed shells over sauce.
- Spoon remaining sauce over shells.
- Bake at 350 degrees for 30-40 minutes or until heated.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 713.5, Fat 49.7, SaturatedFat 25.6, Cholesterol 166.4, Sodium 2012.5, Carbohydrate 26.6, Fiber 5, Sugar 15, Protein 42.8
DON'T-COOK-THE-PASTA MANICOTTI
Make and share this Don't-Cook-The-Pasta Manicotti recipe from Food.com.
Provided by Recipe Junkie
Categories Manicotti
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, brown meat with and garlic.
- Drain well.
- Stir in 2 c tomato juice, tomato paste, sugar and seasonings.
- Simmer while preparing filling.
- In large bowl, combine 2 c mozzarell cheese, ricotta cheese, spinach, eggs and grated cheese.
- Mix well.
- Stuff dry pasta shells with cheese mixture.
- Arrange in a greased 9x13" baking dish.
- Spoon meat sauce evenly over shells.
- Pour remaining tomato juice on top.
- Cover with foil.
- Place pan on a baking sheet.
- Bake at 350 for 1 hour.
- Remove from oven.
- Remove foil and top with remaining mozzarella cheese.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 539.3, Fat 26.8, SaturatedFat 14.5, Cholesterol 153.4, Sodium 1281.1, Carbohydrate 36.9, Fiber 3.5, Sugar 9.6, Protein 38.6
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