Baked Manicotti With Meat Sauce Recipes

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MEAT FILLED MANICOTTI



Meat Filled Manicotti image

This is a tasty and filling dish that can be nicely paired with a green salad if desired.

Provided by teppij

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 egg whites
½ teaspoon dried oregano
1 (32 ounce) jar spaghetti sauce

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 and cool. Reserve.
  • Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
  • Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g

BAKED MANICOTTI WITH MEAT SAUCE



Baked Manicotti With Meat Sauce image

I think this originally came in Women's Day magazine, back when they had a skinny 6 or 8 page cookbook, in a strip, in the center of the magazine. I started making this as a newly wed, and it is still a family favorite. I usually double the recipe and freeze at least 1/2 of the stuffed noodles, since that is the most time consuming part. Serve with a sald and garlic bread, and a good bottle of red wine !

Provided by NurseJaney

Categories     One Dish Meal

Time 1h45m

Yield 16 shells, 6-8 serving(s)

Number Of Ingredients 14

2 lbs ricotta cheese
1/2 lb mozzarella cheese, shredded
2 eggs, well beaten
2 tablespoons parsley, chopped
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup almonds, slivered
1 teaspoon salt
1 1/2 cups parmesan cheese, grated
1 lb mild Italian sausage
16 manicotti, cooked
1 garlic clove, minced
1 onion, finely chopped
32 ounces spaghetti sauce

Steps:

  • Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
  • Blend thoroughly.
  • Cook meat with garlic and onions
  • Sprinkle with salt and drain grease.
  • Stuff cooked noodles (gently) with filling.
  • Butter 12x15 baking dish.
  • Spoon tomato sauce in bottom of dish to cover.
  • Place stuffed shells in dish to completely fill.
  • Sprinkle meat over and around shells.
  • Spoon tomato sauce over shells generously.
  • Sprinke with 1/2 cup parmesan.
  • Cover with foil.
  • Bake at 350°F for 45 minutes.

BAKED MANICOTTI WITH SAUSAGE AND PEAS



Baked Manicotti with Sausage and Peas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h28m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil cooking spray
3/4 cup milk
1/2 cup heavy cream
6 ounces (about 3 cups) grated Pecorino Romano
1/4 cup chopped fresh basil leaves
2 tablespoons olive oil, plus extra for drizzling
1 pound sweet Italian sausage, casings removed
1 large or 2 small shallots, finely chopped
2 cloves garlic, minced
1/4 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1/4 cup white wine, such as Pinot Grigio
3/4 cup (4 ounces) frozen petite peas, thawed
1/2 cup whole milk ricotta
12 manicotti shells
1 (26-ounce) jar marinara sauce
2 cups (8 ounces) shredded mozzarella

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
  • For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
  • Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

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.

MEATY MANICOTTI



Meaty Manicotti image

This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. -Lori Thompson, New London, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 9

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese
3 ounces cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

Steps:

  • Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 507 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

BAKED MANICOTTI WITH PEPPERONI MEAT SAUCE



Baked Manicotti With Pepperoni Meat Sauce image

This delicious manicotti recipe uses flat no-boil lasagne noodles for a fast and easy weeknight dinner. Adapted from Cook's Country TV, adjusted to our family's taste and put here for safe keeping. This recipe has now become a regular at our house. Enjoy.

Provided by 2Bleu

Categories     One Dish Meal

Time 1h15m

Yield 16 Manicotti, 8 serving(s)

Number Of Ingredients 15

7 ounces pepperoni, sliced
1 lb lean ground beef
1 small onion, chopped
5 garlic cloves, chopped
1 tablespoon italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
48 ounces spaghetti sauce (Classico is our favorite)
salt and pepper, to taste
2 cups ricotta cheese
1 cup shredded Italian cheese blend (Kraft 5 cheese Italian blend)
4 ounces provolone cheese, chopped fine
2 large eggs, lightly beaten
salt and pepper, to taste
16 no-boil lasagna noodles (Barrilla flat style)
1/2 cup parmesan cheese, grated

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 375 degrees.
  • MEAT Pulse the pepperoni in a food processor until ground. Add (the already ground) beef and pulse until thoroughly combined. (This will blend the flavors better and also prep the beef so it's more tender rather than 'stringy out of the package when cooked).
  • Transfer beef mixture to large saucepan. Add the onion, garlic, and spices and cook over medium heat, breaking up mixture with wooden spoon, until beef is no longer pink, about 5 minutes.
  • Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve.
  • SAUCE: Add spaghetti sauce to the meat in the saucepan and simmer until heated through (about 10 minutes). Season with salt and pepper to taste. Begin making noodles and filling while sauce is simmering.
  • NOODLES Pour 2 quarts very hot tap water into 13x9 inch baking dish. Place noodles into the water ONE AT A TIME (so as not to stick to each other). Soak noodles until pliable, about 8-10 minutes.
  • FILLING In a large bowl, combine all filling ingredients and the reserved meat. Mix well.
  • ASSEMBLY Drain noodles on place them in a single layer onto kitchen or paper towels. Pour off water and dry baking dish. Spread half of meat sauce over bottom of baking dish.
  • With the short side of the noodles facing you, spread 1/4 cup of the filling filling across the bottom of each and roll into a tube. Arrange the rolled manicotti, seam-side down, over the sauce in the baking dish. Spread remaining sauce over top. Cover with foil and bake until bubbling around edges, about 40 minutes.
  • Remove foil and sprinkle with the grated parmesan cheese. Bake uncovered 5 more minutes. ***IMPORTANT*** Let cool 15 minutes.before serving so the cheese 'sets' and is not gooey.

Nutrition Facts : Calories 509, Fat 33.7, SaturatedFat 15.6, Cholesterol 157.6, Sodium 1110.3, Carbohydrate 16.6, Fiber 2.6, Sugar 8.9, Protein 33.3

BAKED MANICOTTI



Baked Manicotti image

Found this one on Allrecipes.com and tweaked the ingredients just a bit to fit the picky Italian DH. Ground sausage as opposed to ground beef gives the dish much more flavor. Do ahead tip would be to stuff the shells the night before, place in red sauce, refrigerate, and then make the white sauce just prior to cooking. Watch the amount of chicken bouillon as it can make the white sauce way too salty. Serve with some garlic stuffed/sauteed artichokes (Recipe #61210) and a small garden salad.

Provided by Chippie1

Categories     One Dish Meal

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup finely chopped onion
10 garlic cloves, finely chopped
1 lb ground beef
1 lb ground sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti
1 1/2 lbs fresh ricotta cheese
2 eggs, beaten
1 (26 ounce) jar spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon chicken bouillon granule
2 cups half-and-half
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 cup grated parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat.
  • Saute onions, garlic, ground sausage, and beef until meat is well browned and crumbled.
  • Prepare Manicotti shells as per package directions except cut the cook time in HALF.
  • Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
  • To the ground pork/beef mixture add the spinach and ricotta cheese.
  • When the mixture is cool, add the beaten eggs.
  • Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish.
  • Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish.
  • Preheat oven to 350°F (175°C).
  • Prepare the white sauce by melting the butter in a small saucepan over medium heat.
  • Stir in flour and chicken bouillon.
  • Increase heat to medium-high and cook, stirring constantly, until it begins to bubble.
  • Stir in half and half and bring to a boil, stirring frequently.
  • Cook for 1 minute, stirring constantly.
  • Remove from heat and stir in parsley.
  • Pour or ladle the sauce evenly over the stuffed shells.
  • Stir the basil into the remaining spaghetti sauce.
  • Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
  • Cover and bake for 40 minutes.
  • Remove from oven, uncover and sprinkle with Parmesan cheese.
  • Bake, uncovered, for 10 minutes more.

Nutrition Facts : Calories 1137.3, Fat 70.9, SaturatedFat 32, Cholesterol 274.7, Sodium 1396.1, Carbohydrate 66.3, Fiber 5.4, Sugar 9.1, Protein 57.3

CHEESE STUFFED MANICOTTI IN MEAT SAUCE



Cheese Stuffed Manicotti in Meat Sauce image

Make and share this Cheese Stuffed Manicotti in Meat Sauce recipe from Food.com.

Provided by Panhandle Sam

Categories     One Dish Meal

Time 55m

Yield 8 manicotti, 4 serving(s)

Number Of Ingredients 12

8 manicotti, uncooked
1 (30 ounce) jar spaghetti sauce
1 lb ground beef
2 eggs
1 cup mozzarella cheese
1 (15 ounce) container ricotta cheese
1/4 cup parmesan cheese
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese

Steps:

  • Preaheat oven to 350 degrees.
  • Bring 4 quarts of water to a boil; add salt if desired. Place noodles in water and boil for 9 minutes. Drain and rinse in cold water to prevent sticking.
  • While noodles are boiling, brown meat in a large skillet. Drain and add spaghetti sauce; set simmer for 5 minutes, then turn off heat.
  • In a bowl, combine eggs, 1 cup mozzarella, half of the ricotta, parmesan and seasonings.
  • Pour a layer of meat sauce in the bottom of a baking dish, using half of what you have.
  • Using a spoon or piping bag, fill the noodles with the cheese mixture and place on top of sauce. Spread remaining ricotta on top and layer with remaining sauce and mozzarella. Bake, covered, for 40 minutes.

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From pinterest.ca


AUTHENTIC ITALIAN MANICOTTI RECIPE +VIDEO | KEVIN IS COOKING
2020-12-02 Cook the manicotti in a large pot of heavily salted boiling water for 6 minutes. Drain and gently toss with a little olive oil to keep from sticking and allow to cool. Combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan, parsley and nutmeg. Mix well and stir the cooled meat mixture into the cheese mixture.
From keviniscooking.com


BEST BEEF AND CHEESE MANICOTTI RECIPES | COMFORT FOOD | FOOD …
2015-03-23 Directions. Step 1. 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. Step 2. Brush 1 teaspoon of oil over a large baking sheet.
From foodnetwork.ca


FOUR CHEESE MANICOTTI WITH MEAT SAUCE - COPYKAT RECIPES
2019-02-12 Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to the sauce. Cook pasta according to the package directions, drain and allow to cool, separately, on wax ...
From copykat.com


NO-BOIL MANICOTTI WITH MEAT SAUCE - PLAIN CHICKEN
2016-01-14 Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. In a skillet over medium-high heat, cook the Italian sausage until no longer pink. Drain fat. Stir in spaghetti sauce and water. Remove from heat. Combine cottage cheese, 1 cup mozzarella cheese, parmesan cheese, parsley, and egg.
From plainchicken.com


FOUR-CHEESE MANICOTTI WITH MEAT SAUCE - GIRL GONE GOURMET
2012-12-15 Add the beef, onion, and garlic. Cook the beef until it’s browned. Add the balsamic and scrape up any browned bits off the bottom of the pan while it simmers. Add the tomatoes, 1/4 cup of water, oregano, and salt. Stir and bring the pan to a simmer. Simmer the sauce for at least 30 minutes, ideally up to an hour.
From girlgonegourmet.com


BAKED BEANS - TASTES BETTER FROM SCRATCH
2022-05-11 How to make Baked Beans: Cook Bacon: Add bacon to a large pot on medium heat and cook, stirring often until crisp. Remove to a plate. Sauté Veggies: Remove only some of the bacon grease then add onion and saute for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes. Combine Ingredients: Add remaining ingredients and bacon to the ...
From tastesbetterfromscratch.com


BAKED MANICOTTI WITH MEAT SAUCE - DIMPLES RECIPES
Baked Manicotti with Meat Sauce (inspired by Cooks Country) Meat Sauce. butter/olive oil. 1/2 yellow onion, finely chopped. 1 pound italian sausage (I used a mix of hot and sweet) 1 tablespoon tomato paste. 3 garlic cloves, minced. 1/4 teaspoon red pepper flakes. 2 (28-ounce) cans crushed tomatoes. 1/4 cup finely chopped fresh basil. Salt and ...
From sites.google.com


SEE HOW TO MAKE GIADA'S BAKED MANICOTTI - FOOD NETWORK
You'll need manicotti pasta, sweet Italian sausage, peas, a shallot, garlic, whole milk, heavy cream, white wine, ricotta cheese, mozzarella, fresh basil and a …
From foodnetwork.com


MANICOTTI RECIPE - DINNER AT THE ZOO
2020-02-25 Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces. Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through. Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
From dinneratthezoo.com


BAKED MANICOTTI | AMERICA'S TEST KITCHEN
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


THE BEST BAKED CHEESE MANICOTTI RECIPE - WHOLESOME FARMHOUSE …
2022-02-16 Bring the dish to room temperature before baking or add an extra 15 minutes to the baking time to allow for the chilled ingredients. If you have leftovers, store in an airtight container in the fridge for up to 5 days. Reheat in the microwave a minute or two until hot and bubbly.
From wholesomefarmhouserecipes.com


BAKED MANICOTTI MEAT SAUCE - RECIPES | COOKS.COM
In large saucepan, brown meat; drain.Add the water, ... remaining salt. Cook manicotti shells in boiling salted water ... half the meat sauce into 13x9x2 inch baking dish. ... the remaining sauce.Bake in 350 degree oven for ... minutes. Makes 4 servings.
From cooks.com


EASY BAKED MANICOTTI - THE RECIPE LIFE
2021-12-28 Instructions. In a large stockpot, boil and prepare the manicotti noodles according to package directions. Drain and rinse them with cold water. While the noodles are boiling, mix egg, pesto, ricotta, mozzarella, and parmesan cheese together in a medium bowl. Spoon the mixture into a quart-size resealable bag (OR piping bag).
From therecipelife.com


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