Mikes Stuffed Manicotti Wmeat Sauce Food

STUFFED MANICOTTI

Steps:

• In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

CHEESE STUFFED MANICOTTI IN MEAT SAUCE

Steps:

• Preaheat oven to 350 degrees.
• Bring 4 quarts of water to a boil; add salt if desired. Place noodles in water and boil for 9 minutes. Drain and rinse in cold water to prevent sticking.
• While noodles are boiling, brown meat in a large skillet. Drain and add spaghetti sauce; set simmer for 5 minutes, then turn off heat.
• In a bowl, combine eggs, 1 cup mozzarella, half of the ricotta, parmesan and seasonings.
• Pour a layer of meat sauce in the bottom of a baking dish, using half of what you have.
• Using a spoon or piping bag, fill the noodles with the cheese mixture and place on top of sauce. Spread remaining ricotta on top and layer with remaining sauce and mozzarella. Bake, covered, for 40 minutes.

STUFFED MANICOTTI WITH FRESH MARINARA SAUCE

Steps:

• Make the crepes (crespelle):
• In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
• Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
• Make the ricotta filling:
• In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
• Make the marinara sauce:
• In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
• Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
• Put it all together:
• Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
• Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
• Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
• Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.

MIKE'S STUFFED MANICOTTI W/MEAT SAUCE

Steps:

• To make sauce, heat the olive oil in a large sauce pan over medium-high heat.
• Add onions and peppers.
• Sauté until softened (approx. 5 min).
• Add Garlic, sauté another minute.
• Add mushrooms and sauté 2 minutes.
• Add diced tomatoes, tomato sauce, and seasonings.
• Stir well.
• Partially cover and simmer on low heat.
• In a fry pan, over medium-high heat combine crumbled ground beef, Worcestershire sauce and salt and pepper.
• Cook until browned, then drain.
• Add to simmering sauce.
• Continue to simmer until thickened, approximately 15 to 20 minutes.
• Remove from heat until use.
• Note: Sauce will be chunky (before ground beef is added), if a smoother sauce is desired stir with an immersion blender until desired consistency is reached.
• Cook pasta according to package directions.
• Cool in single layer on foil.
• Pre heat oven to 375 degrees F.
• In a large mixing bowl, combine ricotta, mozzarella, ½ of the Parmesan cheese, parsley, salt, and pepper.
• Spoon or pipe into cooled manicotti.
• In a 13x9x2 inch-baking dish spread about ½ cup of sauce on bottom, arrange filled pasta in single layer over sauce.
• Cover with remaining sauce.
• Bake covered with foil for 20 minutes, uncover, sprinkle remaining Parmesan Cheese, re-cover, and continue baking for 15 minutes, or until hot and bubbly.

ARTICHOKE STUFFED MANICOTTI - WEIGHT WATCHERS

Steps:

• Cook manicotti according to package directions. Drain in colander, rinsing under cold water.
• Preheat oven to 350 degrees F.
• Spray two (1 1/2-quart) shallow baking dishes with nonstick spray.
• Combine the artichoke hearts, ricotta, Parmesan, scallion greens, salt and pepper in a food processor, pulse until fairly smooth.
• Using a small spoon, fill each manicotti tube with about 3 tablespoons of the artichoke mixture.
• Spread 1/2 cup of marinara sauce in the bottom of each baking dish.
• Add 6 of the manicotti to each dish and top with remaining sauce. Sprinkle each dish with half the mozzarella and cover with foil.
• You can place one dish in the freezer (for up to 2 months).
• Bake, covered, until hot, about 30 minutes. Remove the foil and continue baking until the cheese bubbles, about 10 minutes more.

BEEF STUFFED MANICOTTI

Steps:

• Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted., Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells. , Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted.

BAKED MANICOTTI WITH MEAT SAUCE

Steps:

• Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
• Blend thoroughly.
• Cook meat with garlic and onions
• Sprinkle with salt and drain grease.
• Stuff cooked noodles (gently) with filling.
• Butter 12x15 baking dish.
• Spoon tomato sauce in bottom of dish to cover.
• Place stuffed shells in dish to completely fill.
• Sprinkle meat over and around shells.
• Spoon tomato sauce over shells generously.
• Sprinke with 1/2 cup parmesan.
• Cover with foil.
• Bake at 350°F for 45 minutes.