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
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.
CHEESE STUFFED MANICOTTI
Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.
Provided by Melanie2008
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
- Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
- Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g
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.
MANICOTTI WITH MARINARA SAUCE
The simple ingredients and flavors of this dish make it palatable for the youngest Borgatti customers. You can buy pre-stuffed manicotti at the shop.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil.
- In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper. Set this filling aside.
- Cook the manicotti in boiling water for minute. After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together. Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers. Shake off the excess water as you remove each square. It is usually best to place the squares on a clean cloth to further blot them.
- Lay the squares flat on a cloth, placing the filling across the center of the dough, leaving a little room at the edges on each side. Turn up the edge nearest you so that it lies on top of the filling. Now turn the edge farthest from you towards you so that it lies on top of the first edge. You now have a cannoli-like tube. Spread 1 ladleful of the sauce onto the bottom of a 9 by 12-inch baking pan. Turn the manicotti over and place seam-side down in the baking pan on top of the sauce. Continue until the pan has a layer of manicotti. Spoon 2 more ladlefuls of sauce over the top and bake for 45 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with additional sauce for individual servings.
- Everyone has his own variation of marinara sauce. Borgatti's is basic and can be used throughout this book whenever marinara is called for. The seasonings and herbs can be adjusted, to taste.
- In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.
CHEESE MANICOTTI
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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.
STUFFED MANICOTTI MARINARA
When I got this one I didn't write the name of the source. What else is new? Be that as it may, it's quick easy and really good. The cooking time does not include preparing the sauce.
Provided by Pierre Dance
Categories Manicotti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the sauce, combine all ingredients except the oregano in a thick bottomed sauce pan.
- Simmer uncovered stirring occasionally until it's reduced by half.
- Add the oregano and simmer another 5 minutes.
- This gives you 1 1/2 cups of sauce (the unused sauce freezes well).
- While the sauce is simmering, mix the spinach, Ricotta, garlic powder, nutmeg, salt, and pepper.
- Stuff the manicotti and place them by pairs in individual baking dishes.
- Drizzle 2 tbsp or so of Sauce over each noodle.
- Top each serving with an ounce of Mozzarella.
- Bake uncovered in a 350°F oven for 20 minutes.
Nutrition Facts : Calories 340.6, Fat 18.3, SaturatedFat 10.9, Cholesterol 62.5, Sodium 2987.4, Carbohydrate 26, Fiber 5.6, Sugar 12.6, Protein 22.3
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