Streamlined Manicotti Food

MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)

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!

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.

STREAMLINED MANICOTTI

Steps:

• FOR THE SAUCE:.
• Adjust oven rack to middle position and heat oven to 375 degrees F.
• Heat oil, garlic, and pepper flakes (if using) in a large saucepan over medium heat until fragrant, but not brown, about 1-2 minutes.
• Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
• Stir in basil.
• Adjust seasoning with salt, if needed.
• FOR THE CHEESE FILLING:.
• Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt pepper and herbs in medium bowl, set aside.
• TO ASSEMBLE:.
• Pour 1 inch boiling water into 13 x 9-inch broiler safe baking dish.
• Add noodles one at a time.
• Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking.
• Remove noodles from water and place in a single layer on clean kitchen towels.
• Discard water in baking dish and dry baking dish.
• Spread bottom of baking dish evenly with 1 1/2 cups sauce.
• Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
• Roll into tube shape and arrange in baking dish, seam side down.
• Top evenly with remaining sauce, making certain that pasta is completely covered.
• Cover manicotti with aluminum foil.
• Bake until bubbling, about 40 minutes, then remove foil.
• Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler.
• Sprinkle manicotti evenly with remaining 1 cup Parmesan.
• Broil until cheese is spotty brown, 4 to 6 minutes.
• Remove and cool about 15 minutes.
• Serve and enjoy!

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.

VEGETABLE-STUFFED MANICOTTI

Steps:

• Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 400°F. In medium bowl, combine all filling ingredients; mix well. Fill each cooked manicotti with vegetable mixture.
• Place 1/2 cup spaghetti sauce in ungreased 12x8-inch (2-quart) baking dish. Place filled manicotti over sauce. Pour remaining 1 cup spaghetti sauce over manicotti. Cover tightly with foil.
• Bake at 400°F. for 20 to 25 minutes or until bubbly. Uncover dish; sprinkle evenly with cheese. Bake an additional 5 to 8 minutes or until cheese is melted.