Momma Corteses Manicotti Food

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.

SUPER EASY WORKING MOM'S MANICOTTI

Steps:

• Heat oven to 400°F.
• Cook thoroughly sausage and mushrooms (or saute assorted veggies if making veggie version) with garlic,italian seasoning and salt and pepper to taste.
• In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently.
• Reduce heat; keep warm.
• In bowl, stir together cheeses, parsley, egg, salt and pepper; spoon into uncooked pasta tubes.
• Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce.
• Pour remaining sauce over pasta; sprinkle with cheese if desired and cover with foil.
• Bake 40 minutes or until hot and bubbly. Remove foil; bake 5 minutes longer.
• Serve -pasta and filling will be HOT!
• Enjoy!
• To make ahead and freeze:.
• MAKE AHEAD DIRECTIONS: Prepare as directed above; cool 30 minutes.
• Cover tightly with plastic wrap; then foil.
• Freeze up to 2 months.
• Thaw in refrigerator overnight (casserole is too dry if heated from frozen state)May want to add a small amount of additional moisture- water or sauce.
• Bake at 350°F 60 minutes or until hot and bubbly.

EASY BAKED MANICOTTI

Steps:

• Heat oven to 350°F.
• Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
• Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
• Bake 40 min. or until heated through.

MAMMA MIA, NOW THAT'S ITALIAN MANICOTTI

Steps:

• For TOMATO SAUCE:.
• Heat olive oil in a 2-qt. saucepan.
• Add chopped onion and garlic.
• Cook for 8 minutes or until soft but not brown.
• Add tomatoes, paste, basil, sugar, salt and pepper. Break up tomatoes.
• Reduce heat to low with pan partially covered and cook for 40 minutes.
• Put a thin layer of tomato sauce in bottom of 9 x 13" pan and set aside.
• For FILLING:.
• Heat olive oil in skillet. Add onion and garlic, cook until soft.
• Stir in chopped spinach and cook, stirring constantly until all mixed together. Remove from skillet and put into a large mixing bowl.
• Melt 2 T. butter in same skillet and lightly brown ground beef. Drain off grease.
• Add the meat to the onion and spinach, along with the Parmesan cheese, Half n' Half, eggs, and oregano. Season to taste, with salt and pepper. Mix together thoroughly, but gently.
• Boil manicotti to al dente stage and stuff with filling. Lay manicotti gently in pan over the thin layer of tomato sauce.
• For BESCIAMELLIA:.
• In a saucepan, melt butter and remove from heat.
• Stir in flour and pour in the milk and Half 'n Half, about a 1/2 cup at a time. Mix well.
• Return pan to high heat and cook, stirring constantly, until smooth and thickened. Season with salt and pepper.
• Spoon besciamellia over stuffed manicotti shells.
• Top with remaining tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake at 350 degrees uncovered on middle shelf of oven for 25 minutes. Let set 5 minutes before serving.

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.

MAMA'S MANICOTTI

Steps:

• Cook pasta as per directions on package.
• Combine ricotta cheese, mozzarella, pesto, garlic, and 1/4 cup parmesan cheese. Set aside.
• Pour 2 cups of spaghetti sauce on the bottom of a glass 9x13-inch pan.
• Stuff pasta's with cheese mixture and place in glass pan.
• Top with remaining sauce and parmesan cheese.
• Bake 350° for approximately 40 minutes.
• Serve with a nice salad, garlic bread and of course a fine red wine.

BEEF AND CHEESE MANICOTTI

Steps:

• Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
• Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
• Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
• Preheat the oven to 350 degrees F.
• Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
• Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

MOMMA'S MANICOTTI

Steps:

• 1. To make the pasta: Combine the 3 three eggs, flour and water in a blender, mix until smooth. Let sit for 10 - 15 minutes. It will be thick but pourable!
• 2. While the pasta "batter" rests. Mix the filling ingredients, making sure to mix well. Hint: the pinch of nutmeg will make cheese flavor really stand out.
• 3. Making the "shells" OVER MEDIUM HEAT, IN A SMALL NON-STICK FRY PAN, (6") ADD ABOUT 3 TBSP. OF BATTER, YOU WANT TO HAVE A THIN LAYER TO COVER PAN BOTTOM. (ROTATE PAN AFTER ADDING BATTER.) IT'S LIKE MAKING THIN CREPES. A FEW SECONDS ON EACH SIDE AND TURN OUT TO RACK TO COOL. CONTINUE UNTIL ALL BATTER IS USED. COOL ON WIRE RACK. PLACE PASTA CIRCLE ON FLAT SURFACE, AND FILL WITH CHEESE ABOUT 1/4 CUP PER MANICOTTI.
• 4. IN A 8 ''X 12'' BAKING DISH, POUR ABOUT 1 TO 1 1/4 CUP SAUCE, PLACE STUFFED MANICOTTI SIDE BY SIDE. TOP WITH ADDITIONAL SAUCE, SPRINKLE WITH GRATED CHEESE AND BAKE AT 350 DEGREES , UNCOVERED, FOR 1/2 HOUR OR UNTIL SAUCE IS BUBBLING. MANICOTTI FREEZE WELL (WITHOUT SAUCE, JUST FREEZE ON COOKIE SHEET THEN PLACE IN FREEZER BAG.

MOMMA CORTESE'S MANICOTTI

Steps:

• To Prepare Crepes: In large bowl, mix all ingredients until smooth. Lightly grease small frying pan. Place over low heat. Fill a large cooking spoon with batter and spread into thin layer in pan, filling in holes with extra batter. Cook for 30 seconds on each side, being careful not to fold or rip crepe while flipping. Chill finished crepes in refrigerator until ready to prepare manicotti. To prepare Manicotti: Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl and set aside. Line bottom of baking pan with a thin layer of tomato sauce and set aside. Fill each crepe with 1 tablespoon of mixture and top with a thin slice of mozzarella. Fold flaps of manicotti to form a tube. Place manicotti into baking pan with the flap side down. Top with sauce and grated parmesan. Bake at 350 degrees for 20-25 minutes.