Vegetable Stuffed Cannelloni Food

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.

CANNELLONI WITH MEAT RECIPE

Steps:

• Unless you have decided to use the dried Cannelloni, the first thing you have to do is Handmade Fresh Egg Pasta Sheets.
• In a medium sauce pan, combine Oil and Garlic and sauté the Garlic for a couple of minutes, without burning it.
• Add Passata ( Tomato Sauce ), Salt and Black Pepper and cook for about 30 minutes over low-medium fire. Stir from time to time to make sure the Tomato doesn't burn.
• Prepare the Bechamel Sauce.
• Preheat the oven at 180C / 356F.
• Add the Oil in a large frying pan Sauté the finely minced Carrot, Celery and Onion...

SPINACH BEEF CANNELLONI (MANICOTTI)

Steps:

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.
• Preheat oven to 180°C/350°F.
• Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!

SPINACH & RICOTTA CANNELLONI

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
• Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
• Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
• Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
• Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
• Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
• Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
• Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

SPINACH RICOTTA STUFFED MANICOTTI

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.

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.

SPINACH RICOTTA CANNELLONI

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
• Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
• Stir through basil or dried herbs. Set aside.
• Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
• Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
• Preheat oven to 180C/350F.
• Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
• Spread a bit of Sauce on the base.
• Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
• Pipe the filling into the tubes. Place in baking dish.
• Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
• Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
• Serve, garnished with extra basil if desired.

VEGETABLE STUFFED CANNELLONI

Steps:

• In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
• Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.
• In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.
• Bake in preheated oven for 25 minutes.

CHEESY VEGETABLE MANICOTTI

Steps:

• For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
• Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
• For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
• For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
• Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
• Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

MANICOTTI STUFFED WITH CHICKEN & VEGETABLES

Steps:

• 1. Cook pasta as directed on package. Drain and set aside to let cool.
• 2. In a large bowl, mix together all the chopped vegetables. Over medium heat, sauté the vegetables until tender. Set aside.
• 3. Preheat oven to 375 degrees and bake chicken for 20 minutes, or until cooked through. You may season with oregano, basil and parsley if you like. While chicken is cooking, start the sauce.
• 4. Over medium-high heat, in a large sauce pan, add all the sauce ingredients and blend well. Bring to a boil, then reduce heat and let simmer for at least 30 minutes, stirring occasionally. Sauce will thicken up. (the longer the better if you can spare 60 minutes)
• 5. When chicken is done, either chop finely with a knife, or put in a food processor. Next, in a large bowl, mix chicken with the vegetable medley. Add the ricotta cheese and blend well.
• 6. Take the manicotti shells, one at a time, and gently stuff the chicken mixture into the shells, filling as much as possible. Be careful not to tear the shells. Is easiest to use your hands.
• 7. Place the shells in a casserole dish. When sauce is ready, pour over the top of the pasta. Bake in the oven at 375 degrees for 20 minutes. For the last few minutes in the oven, add the mozzarella cheese on top. Remove from oven and let stand 5 minutes.
• 8. Tip: If you like a lot of sauce, I recommend you make extra to pour over the top of each serving.

VEGETABLE MANICOTTI - HEALTHY ITALIAN MAIN COURSE RECIPE

Steps:

• Cook the pasta in salted water as the box suggests. Preheat the oven to 400 degrees.
• Meanwhile, heat the olive oil in a skillet and cook the onion, garlic, peppers, broccoli and mushrooms until just lightly cooked. Add the spices and stir to combine. Set aside
• Combine the egg with the ricotta cheese, Parmesan cheese, salt and pepper and mix well. Add the vegetables and stir to combine.
• Put a little of the pasta sauce in the middle of a 9 x 13" pan. Fill each manicotti shell with the vegetable mixture and place on the sauce. Add more sauce to the top of the filled shells and then top with the grated Jarlsberg cheese.
• Cook for 20 to 25 minutes in a preheated 400 degree oven.
• Serve with a pasta and warm crusty bread.

VEGETARIAN MANICOTTI

Steps:

• Cook and drain manicotti shells.
• Make Tomato sauce with last 10 ingredients. First, sauté garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf.
• Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper.
• Stuff shells with mixture and arrange in baking dish.
• Spoon tomato sauce over shells.
• Bake at 350°F for 20-25 minutes, covered in tinfoil.
• Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.

SUZ'S VEGETABLE MANICOTTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place manicotti on a sheet of waxed paper or aluminum foil to cool.
• Grill red bell pepper until its skin had dark spots and is tender; place on a plate to cool. Grill mushrooms until tender and most of the moisture is gone; place on a cool plate. In a medium bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, egg, salt and pepper to taste, Italian seasonings and garlic powder; mix well.
• Preheat oven to 350 degrees (175 degrees C).
• When cool chop mushrooms and add to cheese mixture. When peppers are cool, pinch skin and pull away; dice and place in cheese mixture.
• In a 9x13 inch baking dish place a thin layer of the spaghetti sauce on the bottom. Stuff manicotti with mixture and place the manicotti in the baking dish. Pour the spaghetti sauce on top of the noodles and sprinkle with 1/2 cup of mozzarella cheese. Bake in preheated oven for 20 minutes.