CHEESE STUFFED MANICOTTI
This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven.
Provided by karilfoster
Categories One Dish Meal
Time 55m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F
- Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
- Add pasta and stir; return to rapid boil.
- Cook uncovered, stirring occasionally, for 4 to 6 minutes.
- Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
- In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
- Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
- Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
- Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
- Cover with foil; bake 35 minutes or until hot and bubbly.
- Remove from the oven and serve.
RICOTTA MANICOTTI WITH TOMATO SAUCE
Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
- Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
- Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
Nutrition Facts : Calories 490 g, Fat 21 g, Fiber 3 g, Protein 33 g
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
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
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
CRAB-STUFFED MANICOTTI
I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.
Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
SPINACH RICOTTA STUFFED MANICOTTI
Spinach Ricotta Stuffed Manicotti is what dinner time dreams are made of! We've got Italian comfort food at its best with these vegetarian stuffed manicotti filled with perfectly seasoned spinach and ricotta, then finished with lots of stretchy cheese and marinara sauce.
Provided by Joanna Cismaru
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 F°.
- In a large bowl, combine the ricotta, spinach, onion, egg, garlic, Italian seasoning, nutmeg, salt, pepper, 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese.
- Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch casserole dish.
- Transfer the filling to a piping bag or plastic ziploc bag, cut off a little from one end, this will make it easier for stuffing the shells.
- Stuff each manicotti shell with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. There should be enough sauce to fully cover the manicotti.
- Top with remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese.
- Transfer the dish to the preheated oven and bake for 1 hour covered, then 15-20 minutes uncovered, or until the noodles are soft.
- Serve garnished with basil if preferred and more grated Parmesan cheese.
Nutrition Facts : ServingSize 1 manicotti, Calories 222 kcal, Carbohydrate 19 g, Protein 14 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 712 mg, Fiber 2 g, Sugar 4 g
STUFFED MANICOTTI
Make and share this Stuffed Manicotti recipe from Food.com.
Provided by ThatJodiGirl
Categories Manicotti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Par-boil manicotti noodles, drain.
- Place in a bowl of cold water to prevent sticking.
- Preheat oven to 350°F.
- Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
- Drain shells, pat dry with paper towels.
- Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
- Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
- Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
- Bake covered loosely with foil for 40 minutes.
MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)
A cheese and greens filled manicotti recipe topped with an authentic Italian tomato sauce which requires no pasta boiling.
Provided by Christina Conte
Categories Main Courses
Time 55m
Number Of Ingredients 10
Steps:
- Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
- Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
- Next, toss in the shredded mozzarella. Mix well.
- You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
- Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
- Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
- Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
- Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
- Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
- Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!
Nutrition Facts : Calories 387 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3, Sodium 888 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MANICOTTI RECIPE
This manicotti recipe is Italian sausage with three kinds of cheese, stuffed into pasta then covered with sauce and baked to perfection. A comfort food classic that's great for feeding a large crowd!
Provided by Sara Welch
Categories Main
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
Nutrition Facts : Calories 612 kcal, Carbohydrate 11 g, Protein 35 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 163 mg, Sodium 784 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
EASY STUFFED MANICOTTI
This easy Manicotti recipe is stuffed with cheese and Italian herbs, covered in Marinara sauce and baked to perfection!
Provided by Ashley Fehr
Categories Dinner
Time 43m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
- Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
- In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
- Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
- Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
- Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
- Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
- Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.
Nutrition Facts : ServingSize 2 manicotti, Calories 451 kcal, Carbohydrate 33 g, Protein 27 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 1395 mg, Fiber 3 g, Sugar 6 g
RICOTTA CHEESE STUFFING FOR JUMBO SHELLS AND MANICOTTI
Provided by Craig Claiborne
Categories dinner, easy, quick
Time 5m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a mixing bowl and use to stuff pasta.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 363 milligrams, Sugar 0 grams, TransFat 0 grams
BEEF AND CHEESE MANICOTTI
Manicotti pasta tubes stuffed with a ricotta and beef mixture and baked in a delicious Italian marinara sauce.
Provided by Giada De Laurentiis
Categories bake,beef,cheese,comfort food,dinner,Italian,Main,pasta
Time 55m
Yield 6 servings
Number Of Ingredients 12
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 350ºF.
- 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.
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
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.
RICOTTA STUFFED MANICOTTI
Categories Cheese Pasta Bake Vegetarian Kid-Friendly Quick & Easy Dinner
Yield 8
Number Of Ingredients 18
Steps:
- In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. About 5 minutes before the end of cooking time, add the chopped fresh basil and mix very well. Prepare the manicotti according to the package direction. In a large bowl, mix the ricotta, mozarella, parmesan, salt, pepper, eggs and parsley. Stuff the manicotti. Pour half of the tomato sauce in a large pan. Arrange the shells over the sauce and cover with the rest of the tomato sauce. Sprinkle some extra parmesan and bake for 40 minutes on 350.
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- Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
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- Preheat oven to 350°F. Cook pasta according to package directions; drain. Place pasta in a single layer on a sheet of greased foil.
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- Cook Manicotti pasta shells according to instructions, usually by boiling for 10 minutes. Drain, cool briefly and immediately fill pasta shells with ricotta cheese and spinach filling. Don’t let the shells sit out unfilled for too long, because they will flatten, lose their shape and when you try to fill them, they will break. Start filling the shells immediately after draining them and briefly cooling. Set aside and keep them warm in a warm drawer.
- Heat olive oil over medium heat, add onion, garlic and cook until softened, about 7 minutes. Add tomatoes and basil and wine and cook on low heat, covered, for about 40 minutes. Place the sauce in food processor and process until puree consistency. Return the sauce to the same pan, re-heat gently and add salt and pepper to taste.
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- Heat the oil in a large skillet over medium heat. Then sauté the onion and garlic until the onion is translucent.
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- In a stand mixer, add all the ingredients for the pasta. Mix with the dough hook attachments on the lowest speed for 10 minutes. After 10 minutes, the dough should be formed into a ball. Remove from the mixer and wrap the dough in plastic wrap. Allow to rest for at least 10 minutes at room temperature.
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- In a large casserole pan (a 9 by 13 will make all but 2 of your manicotti noodles), lay out your manicotti noodles. Pour boiling water over them until they are covered. Let soak 30 minutes. Drain off and let the noodles cool.
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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.
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