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 ALLA ROMANA
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.
Provided by markblau
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 7
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g
SPINACH-STUFFED MANICOTTI WITH VODKA BLUSH SAUCE
Special enough for guests yet easy enough for weeknight dinners, this meatless manicotti entrée is a delight to serve!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
- Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
- In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
- Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 420, Carbohydrate 48 g, Cholesterol 35 mg, Fat 2, Fiber 6 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 0 g
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
MANICOTTI WITH VODKA SAUCE
This is the best Vodka Sauce I personally have ever tasted! It's spicy, creamy, lil bit chunky, just perfect...I must say without tooting my own horn. I make the Vodka sauce first and let cool and reheat SLOWLY back up to temp just before I pull the Manicotti out of the oven to cool. *Dis is yummy really really yummy **MAKE BUTTER WITH YOUR LEFT OVER HEAVY CREAM*. I use the butter for Garlic bread! - in a plastic jar, violently shake Heavy Cream for 10-15 mins. - check every few mins and remove the buttermilk as it separates. I suggested a plastic container because I smack it against my legs! Make this part a real workout -- because you are getting ready to eat butter, and cheese, and pasta, and bread, and more cheese, and you are gonna love it! and I when I refer to my food as a puppy I do not mean a real puppy-- I am a vegetarian! *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
Provided by Maris77
Categories Manicotti
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- VODKA SAUCE.
- Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
- Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
- Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
- RICOTTA MIXTURE.
- In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
- MANICOTTI TIME.
- Boil Manicotti for 9 mins, and rinse with cool-ish water.
- Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
- *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
- **Plate the Manicotti and spoon on the Vodka sauce!**.
Nutrition Facts : Calories 1238.1, Fat 71.9, SaturatedFat 37.4, Cholesterol 252.9, Sodium 1614.7, Carbohydrate 77.9, Fiber 6.4, Sugar 19.2, Protein 57.1
MANICOTTI WITH MARINARA SAUCE
The simple ingredients and flavors of this dish make it palatable for the youngest Borgatti customers. You can buy pre-stuffed manicotti at the shop.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil.
- In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper. Set this filling aside.
- Cook the manicotti in boiling water for minute. After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together. Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers. Shake off the excess water as you remove each square. It is usually best to place the squares on a clean cloth to further blot them.
- Lay the squares flat on a cloth, placing the filling across the center of the dough, leaving a little room at the edges on each side. Turn up the edge nearest you so that it lies on top of the filling. Now turn the edge farthest from you towards you so that it lies on top of the first edge. You now have a cannoli-like tube. Spread 1 ladleful of the sauce onto the bottom of a 9 by 12-inch baking pan. Turn the manicotti over and place seam-side down in the baking pan on top of the sauce. Continue until the pan has a layer of manicotti. Spoon 2 more ladlefuls of sauce over the top and bake for 45 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with additional sauce for individual servings.
- Everyone has his own variation of marinara sauce. Borgatti's is basic and can be used throughout this book whenever marinara is called for. The seasonings and herbs can be adjusted, to taste.
- In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.
CHEESE MANICOTTI
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SEAFOOD MANICOTTI
Make and share this Seafood Manicotti recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
- Cook manicotti according to package directions; drain and set aside.
- Heat butter in a large Dutch oven over medium-high heat; add onion and next 5 ingredients.
- Cook, stirring constantly, 5 minutes or until tender.
- Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
- Cool 10 minutes, and drain well.
- Combine seafood mixture and whipping cream mixture.
- Fill manicotti shells, and place in 2 lightly greased 11x7 inch baking dishes.
- Sprinkle with cheeses, and cover with foil.
- Bake at 350 degrees for 15 minutes.
- Uncover and bake 10 additional minutes.
- Serve immediately.
Nutrition Facts : Calories 987.8, Fat 79.8, SaturatedFat 48.4, Cholesterol 543.8, Sodium 964.8, Carbohydrate 11, Fiber 0.9, Sugar 2.2, Protein 57
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- Preheat oven to 350 degrees F. Boil a pot of water and cook manicotti for only a minute. Drain. You basically want to soften them and start the cooking process, but they still need to be extremely firm in order to stuff. They will continue cooking in the oven.
- In a large bowl, combine ricotta, garlic, half of the mozzarella, half of the Parmesan, eggs, Italian seasoning, basil, salt and pepper, and red pepper flakes. Mix well. Add to large resealable plastic bag.
- Add about 1/2 cup of the sauce to the bottom of an 11x17 baking dish. Snip the corner off the bag with the cheese filling and pipe it into each manicotti tube. Arrange each tube in the pan on the sauce. Pour remaining sauce on top and sprinkle with remaining cheese. Cover with foil.
- Bake in preheated oven covered for about 45 minutes. Remove foil and continue cooking until cheese is melted, about 15 additional minutes.
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