Broccolislawmanicottiwithroastedredpeppersauce Recipes

BROCCOLI, HAM AND CHEESE MANICOTTI

Steps:

• Saute onions until tender.
• Add ham, broccoli, cheddar cheese, and mayo, (I usually add a pinch of salt and pepper and a dash of garlic to taste too) When cheese is melted, remove from heat and cool slightly.
• Stuff manicotti with ham mixture, dividing between shells evenly, and place in a greased 9x13 inch pan.
• Melt butter in saucepan.
• Add flour and cook 1 minute.
• Add milk and cook, stirring constantly until thickened.
• Remove from heat and add swiss cheese, stirring until smooth.
• Pour sauce over manicotti.
• Bake at 375 degrees for 30 minutes or until sauce bubbles.
• Perfect supper with a crisp salad and garlic bread!

THREE-CHEESE BROCCOLI MANICOTTI

Steps:

• Bring a pot of generously salted water to a boil.
• Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
• Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
• Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
• Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
• Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
• Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring tomato sauce and water to a simmer over medium-high heat.
• Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
• Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
• Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
• Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
• Garnish with parsley and let sit for 10 minutes.
• Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

FOUR CHEESE MANICOTTI IN CREAM SAUCE

Steps:

• Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
• Cook manicotti shells according to package directions; drain and cover with cold water.
• Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
• Season to taste with salt, pepper and nutmeg.
• Drain manicotti shells; stuff with cheese mixture.
• Place shells side by side in a greased shallow baking pan; spoon sauce over all.
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.

SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE

Steps:

• Boil the ravioli according to package directions.
• Place remaining ingredients in a blender, cover and puree.
• Heat the sauce to you desired temp and serve over ravioli.
• Another great freezer dinner kit!
• Leave ravioli in bags they come in, frozen.
• Blend the ingredients just like above, just don't heat. Place in a large freezer bag, lay flat in your freezer.

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

BROCCOLI WITH RED PEPPER SAUCE

Steps:

• Place broccoli in a steamer basket over boiling water.
• Cover saucepan and steam 7 mins, or until almost tender.
• Heat oil in a heavy nonstick skillet over medium heat.
• Saute garlic, onion and bell pepper 3-5 mins or until softened.
• Stir in remaining ingredients and salt and freshly ground black pepper and cook until mixture begins to simmer.
• Transfer mixture to a food processor or blender and puree until smooth.
• Taste for seasonings, again.
• Serve sauce over broccoli.

CHICKEN BROCCOLI MANICOTTI

Steps:

• Preheat oven 400 degrees.
• Mix soup, water, and velveeta.
• Micowave to melt.
• Pour 1/2 soup mixture on bottom of 13x9 dish.
• Add broccoli to remaining soup mixture.
• Stuff manicotti with chicken.
• Pour remaining soup on top.
• Sprinkle with parmesan cheese.
• Cover with foil.
• Bake 40 - 50 minutes.

SAUSAGE AND BROCCOLI MANICOTTI

Steps:

• Grease a 13 x 9-inch baking dish.
• Cook the manicotti shells until firm-tender (careful not to overcook, leave fairly firm) drain.
• In a large bowl, combine the ricotta or cottage cheese (if using) broccoli, 1 cup of mozza cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, salt, pepper and garlic powder; mix well to combine and set aside.
• In a skillet cook the crumbled sausage meat over medium heat until no longer pink; drain fat.
• Add in the pasta sauce and minced garlic (if using), cook over medium heat for about 5-8 minutes.
• Spread about 1-1/2 cups of the pasta/sausage mixture in the bottom of prepared baking dish.
• Stuff the manicotti shells with the broccoli mixture (careful not to overstuff as the shells will tear).
• Arrange the stuffed shells over the sauce.
• Top with remaining sauce.
• Then sprinkle with remaining Parmesan cheese, then top with remaining mozza cheese.
• Set oven to 350 degrees.
• Bake the shells for about 40-50 minutes, or until heated through.
• Delicious!

FUSILLI BUCATI LUNGHI WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.
• Meanwhile, cook pasta in pot of boiling salted water according to package directions.
• Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.
• Drain pasta, and return to pot. Stir in red pepper sauce.

PASTA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE

Steps:

• Cook pasta and drain.
• Use a food processor or blender to chop red peppers to 1/4 inch in size.
• In a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
• Do not allow sauce to boil; you're just trying to heat it through.
• Add pasta to sauce mixture and mix well.
• (Optional) Serve with parmesan cheese.

BROCCOLI SLAW MANICOTTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees. Cook manicotti shells according to package directions and be sure to salt your water. Drain the manicotti shells and let cool. Meanwhile, saute the broccoli slaw and garlic in the olive oil until softened. In a mixing bowl, combine eggs, ricotta cheese, mozzarella cheese, parmesan cheese, Italian seasonings, salt and pepper. Add the broccoli slaw mixture and combine. I put the cheese mixture in a large freezer bag and cut off a corner tip to pipe into the manicotti shells. Place stuffed manicotti shells in a 13x9 baking dish sprayed with cooking spray. Next combine the diced tomatoes (do not drain) with the chopped red peppers. I use a blender to combine them together because my family doesn't like "chunky" sauces. Top the manicotti with the sauce and bake covered for 30 minutes. You can uncover the dish add extra mozzarella on top for the last 10 minutes of baking. YUM!