Best Manicotti Recipe Winner

GRANDMA'S KITCHEN OLD-WORLD MANICOTTI

Steps:

• Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
• Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
• For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
• Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
• See, that wasn't so bad! ;).
• Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
• Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

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.

THE BEST CHEESE MANICOTTI

Steps:

• Cook the manicotti shells according to the directions on the box.
• Drain in colander and set aside to dry.
• Mix all the ricotta, 2 cups mozzarella, and 1/4 cup parmesan in a bowl.
• Add an extra handful of mozzarella and a little more parmesan if you like it cheesier.
• I like a lot of flavor in my manicotti so I just keep adding the basil and Italian seasoning until I think it’s enough.
• If you don’t like a lot of seasoning, just put 1 tsp.
• of each in.
• If not, just keep adding until it's seasoned to your taste.
• You can also add a dash of salt and pepper if you like or a little bit of garlic.
• Preheat oven to 350.
• Once the shells are drained and the cheese is mixed together, begin stuffing the shells.
• Be careful because they have a tendency to split.
• Pour about half of the marinara sauce in the bottom of the baking dish and spread evenly before you place the shells in the dish.
• Once all the shells arranged in the baking dish, pour the remainder of the marinara sauce on top.
• Then add any leftover cheese on top of the sauce.
• Sprinkle with basil and Italian seasoning.
• Cover with aluminum foil.
• Bake for about 30 minutes.

THE BEST ITALIAN MANICOTTI

Steps:

• Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain.
• Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well.
• Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper.
• In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish.
• Fill manicotti shells with spinach mixture and place on beef layer in baking dish.
• Repeat until all spinach mixture has been used in manicotti shells.
• Pour remaining beef sauce evenly over manicotti shells to cover.
• Sprinkle remaining parmesan cheese over top.
• Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.