Stuffed Manicotti With Fresh Marinara Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY STUFFED MANICOTTI



Easy Stuffed Manicotti image

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

12 manicotti pasta shells
2 cups Ricotta cheese (1 16 ounce/ 475g container)
2 cups mozzarella cheese (shredded, divided)
1/2 cup Parmesan cheese (shredded, divided)
1 egg
1 tablespoon basil pesto
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups marinara sauce

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



Manicotti image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1 pound fresh spinach, tough stems removed, or a 10-ounce package frozen spinach, thawed
Kosher salt and freshly ground black pepper
12 manicotti shells
3 cups Marinara Sauce, recipe follows
2 large eggs
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
Pinch of freshly grated nutmeg
2 teaspoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes with their juices (3 1/2 cups), roughly chopped
1 sprig fresh thyme
1 sprig fresh basil
Kosher salt and freshly ground black pepper

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



Cheese Stuffed Manicotti image

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

1 pound ground beef
1 small onion, diced
1 teaspoon roasted garlic
1 (28 ounce) can diced tomatoes with garlic and onion
1 (12 ounce) can tomato paste
1 tablespoon white sugar
1 ½ teaspoons salt
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ teaspoon ground black pepper
¼ teaspoon garlic salt
1 (8 ounce) package manicotti shells
1 (8 ounce) package shredded mozzarella cheese
30 ounces cottage cheese
¼ cup grated Parmesan cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup grated Parmesan cheese

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



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

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



Manicotti with Marinara Sauce image

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

1 pound ricotta
1 whole egg
1/4 cup grated Parmesan
2 tablespoons minced parsley leaves
Salt and pepper
Salt and pepper
Marinara Sauce, recipe follows
8 squares fresh manicotti noodles
1/3 cup olive oil
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
2 (28-ounce) cans crushed plum tomatoes
10 basil leaves, chopped (or 1 tablespoon dried)
1 tablespoon chopped parsley leaves (or 1 teaspoon dried)

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 image

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

1 carton (15 ounces) reduced-fat ricotta cheese
1 small onion, finely chopped
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
4 cups marinara sauce
1/2 cup water
1 package (8 ounces) manicotti shells
Additional parsley, optional

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



Stuffed Manicotti image

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

12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

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



Stuffed Manicotti Marinara image

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

2 cups frozen spinach, washed, drained and finely chopped
1 1/4 cups ricotta cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
8 manicotti, cooked and drained
4 ounces mozzarella cheese, grated
marinara sauce
3 cups tomato sauce
2 tablespoons dried onion flakes
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 teaspoon sugar
1 (1 1/4 ounce) package instant beef bouillon, and seasoning mix
1 bay leaf
1/4 teaspoon basil
1/2 teaspoon oregano, crushed

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

More about "stuffed manicotti with fresh marinara sauce food"

THE BEST HOMEMADE CHEESE MANICOTTI …
the-best-homemade-cheese-manicotti image
Web Nov 15, 2021 Add stuffed manicotti: Place the filled manicotti tubes into a large baking dish that has a small …
From selfproclaimedfoodie.com
5/5 (31)
Total Time 1 hr 20 mins
Category Main Course
Calories 438 per serving
  • 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.
  • In a large bowl, combine ricotta, garlic, half of the mozzarella, half of the Parmesan, eggs, Italian seasoning, basil, salt and pepper, and red pepper flakes. Mix well. Add to large resealable plastic bag.
  • Add about 1/2 cup of the sauce to the bottom of an 11x17 baking dish. Snip the corner off the bag with the cheese filling and pipe it into each manicotti tube. Arrange each tube in the pan on the sauce. Pour remaining sauce on top and sprinkle with remaining cheese. Cover with foil.
  • Bake in preheated oven covered for about 45 minutes. Remove foil and continue cooking until cheese is melted, about 15 additional minutes.


MANICOTTI - COOKING CLASSY
manicotti-cooking-classy image
Web Nov 4, 2022 Fresh parsley and fresh basil; Salt and black pepper; Canned crushed tomatoes; ... or you can use one …
From cookingclassy.com
5/5 (2)
Total Time 1 hr 25 mins
Category Main Course
Calories 545 per serving


MELT-IN YOUR MOUTH STUFFED SPINACH …
melt-in-your-mouth-stuffed-spinach image
Web Mar 7, 2013 Makes 12 Manicotti Ingredients CRESPELLE BATTER & RICOTTA SPINACH FILLING 3 Large Eggs 1- 1l2 cups Whole Milk 3 tablespoons Melted Butter 1 cup …
From food52.com


MANICOTTI RECIPE - NYT COOKING
Web ⅛ teaspoon freshly grated nutmeg 1 large egg, beaten 3 cups store-bought or homemade marinara sauce Ingredient Substitution Guide Nutritional Information Preparation Step 1 …
From cooking.nytimes.com
4/5 (533)
Category Dinner, Pastas, Main Course
Cuisine Italian
Total Time 1 hr 15 mins


HOMEMADE BAKED STUFFED MANICOTTI RECIPE | THE RECIPE CRITIC
Web Aug 23, 2021 1 16 ounce jar marinara sauce, or homemade sauce Instructions Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in …
From therecipecritic.com


CHEESE & SPINACH MANICOTTI WITH HOMEMADE MARINARA
Web Apr 16, 2021 Discard wax/parchment paper. Spread a little marinara in the bottom of a 13 × 9-inch baking dish and layer the stuffed manicotti on top of the sauce. Ladle …
From savoringtoday.com


STUFFED MANICOTTI WITH MARINARA - UNCLE JERRY'S KITCHEN
Web Instructions. Preheat oven to 350 degrees. Bring six quarts of salted water to a rolling boil over high heat. Meanwhile, mix together ricotta, Parmesan, garlic, green onions parsley …
From unclejerryskitchen.com


VEGGIE & CHEESE MANICOTTI RECIPE | GOOD LIFE EATS
Web Jan 24, 2023 Mix well. Grate the carrot, zucchini, squash, and broccoli. Add the vegetables to the cheese mixture and stir to combine. Stuff the cooled pasta with the cheese and …
From goodlifeeats.com


MANICOTTI RECIPE - DINNER AT THE ZOO
Web Feb 25, 2020 Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly. Spread 1 cup of the marinara sauce …
From dinneratthezoo.com


SPINACH RICOTTA MANICOTTI (CANNELLONI) - CAFE DELITES
Web Apr 23, 2020 ASSEMBLE AND COOK. Preheat oven to 350°F | 175°C. Spray the bottom of a 9 x 13-inch ovenproof baking dish with nonstick spray. Spread out about 2 ladles (or …
From cafedelites.com


SPINACH AND THREE CHEESE MANICOTTI - THE COOKING JAR
Web Sep 21, 2015 Stuff each cooked manicotti shell with the filling mixture. In a baking dish, spread 1 cup marinara sauce on the bottom evenly. Arrange stuffed manicotti over …
From thecookingjar.com


STUFFED MANICOTTI WITH FRESH MARINARA SAUCE – RECIPES NETWORK
Web Step 1. Make the crepes (crespelle): Step 2. In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth.
From recipenet.org


MANICOTTI WITH MARINARA SAUCE: LITTLE ITALY'S RECIPE BY BORGATTI'S
Web May 25, 2020 Marinara Sauce, recipe follows Method: Preheat the oven to 375 degrees and set a large pot of water on the stovetop to boil. In a bowl, make the filling by …
From lacucinaitaliana.com


STUFFED MANICOTTI WITH FRESH MARINARA SAUCE RECIPES
Web 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 …
From tfrecipes.com


STUFFED CREPE MANICOTTI WITH FRESH MARINARA SAUCE - BIGOVEN.COM
Web Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce. Spoon 3 tablespoons of the …
From bigoven.com


SPINACH RICOTTA STUFFED MANICOTTI (CANNELLONI) - JO COOKS
Web Aug 16, 2022 Stuffed Manicotti 2 cups mozzarella cheese (shredded, divided) 1 cup Parmesan cheese (grated, divided) 8 ounce manicotti shells (uncooked) 4 cups …
From jocooks.com


STUFFED SHELLS WITH GROUND BEEF - REAL FOOD WHOLE LIFE
Web Mar 5, 2023 Gather ingredients and boil the pasta shells. Saute the onion until translucent and add garlic. Add ground beef and salt and saute until cooked through. Add marinara …
From realfoodwholelife.com


Related Search