Ronzoni Manicotti Recipe On Box Food

DON'T COOK THE PASTA MANICOTTI

Steps:

• Preheat oven to 350°F
• In large skillet, brown meat with onion and garlic; pour off fat
• Stir in 2 cups tomato juice, tomato paste, oregano, sugar, salt and pepper; simmer 10 minutes while preparing filling
• In large bowl, combine 2 cups mozzarella cheese, ricotta cheese, spinach, eggs and grated cheese; mix well
• Stuff uncooked shells; arrange in 13 x 9-inch baking dish
• Spoon meat sauce evenly over shells; pour remaining tomato juice evenly on top
• Cover with aluminum foil; place on baking sheet
• Bake 1 hour
• Remove from oven and remove foil; immediately top with remaining mozzarella cheese
• Let stand 15 minutes before serving

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.

RONZONI CHEESE FILLED MANICOTTI RECIPE - (4.2/5)

Steps:

• Cook pasta according to package directions. Meanwhile, heat oven to 350°F. Grease 13 x 9 x 2 inch baking dish. In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 3/4 cup Parmesan cheese, eggs, parsley, salt, pepper and nutmeg; spoon into cooled pasta tubes. Arrange filled pasta in a single layer in prepared dish. Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan Cheese. Bake 35 minutes or until hot and bubbly.

CHEESE STUFFED MANICOTTI

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.

CHEESE FILLED MANICOTTI

Steps:

• Prepare pasta according to package directions; drain and cool
• Meanwhile, heat oven to 350º F
• Grease 13x9x2-inch baking dish
• In large bowl, stir together ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, eggs, parsley, salt and pepper; spoon into cooled pasta tubes
• Arrange filled pasta in single layer in prepared dish
• Pour pasta sauce over pasta
• Sprinkle with remaining ½ cup mozzarella cheese and ¼ cup Parmesan cheese
• Bake 35 minutes or until hot and bubbly

MANICOTTI WITH MEAT FILLING

Steps:

• Preheat oven to 350°F
• Prepare pasta according to package directions; drain
• Brown meat in oil in frying pan; drain
• In a large bowl combine bread and milk
• Allow to stand 2 minutes
• Add cooked meat, egg, 2 tablespoons Parmesan cheese, mozzarella cheese, parsley, salt and pepper
• Stuff pasta with filling
• Pour 1 cup pasta sauce in bottom of 13x9-inch baking dish
• Arrange filled manicotti in dish
• Pour remaining pasta sauce over pasta and top with remaining Parmesan cheese
• Cover and bake 45 minutes, or until heated through

NO BOIL MANICOTTI

Steps:

• Preheat oven to 400°F.
• Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
• Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
• Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
• Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
• Pour sauce over manicotti covering completely.
• Cover baking dish with aluminum foil, crimping edges to seal tightly.
• Bake for 40 minutes at 400°F.
• Remove foil, sprinkle generously with remaining mozzarella.
• Bake uncovered for 5 minutes or until cheese is melted.

RONZONI'S CHEESE-FILLED MANICOTTI

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions. Drain and lay flat on foil to cool.
• Meanwhile, in a large bowl, add most of the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Also add the eggs and seasonings and mix well.
• Spoon or pipe about 1/3 c cheese mixture into each pasta tube and place in a 13 x 9 pan.
• Pour spaghetti sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
• Cover with foil and bake 35 minutes or until hot and bubbly.
• NOTE: To make a white sauce, take equal parts butter and flour, melt and brown in pan, taking care not to burn it. Add a pinch of salt and nutmeg, then cream or milk slowly, to reach the right consistency. For this recipe, you would need about 1/2 cup each of butter and flour and about 3 c of cream or milk.