EASY CHEESY MANICOTTI
Cut prep time by stuffing uncooked manicotti shells with a comforting cheese and spinach filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
- Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
- In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.
Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 30 mg, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 13 g, TransFat 0 g
MANICOTTI WITH CHEESE
A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!
Provided by Mary
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 8
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 on waxed paper or aluminum foil to prevent the noodles from sticking together.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
- In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g
CHEESE MANICOTTI
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
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
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
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.
CHEESY MANICOTTI
Spinach and mushrooms, along with cheese, make a tasty filling for this meal.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield Makes 7 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.
- Drain pasta; fill with spinach mixture. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
- Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
EASY MANICOTTI
No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!
Provided by HEP MEP
Categories Manicotti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
- Stuff uncooked manicotti generously with the cheese mixture, from both ends.
- Arrange manicotti in a single layer in a baking pan.
- Bring sauce to a boil and pour over manicotti, covering completely.
- Cover baking pan with aluminum foil, crimping the edges to seal tightly.
- Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
- Remove foil; sprinkle generously with additional grated cheese.
- Bake uncovered for 5 minutes more.
MEATY MANICOTTI
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
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.
MANICOTTI- CHEESE FILLED ITALIAN CREPES
Ever since I began to make this recipe, I'll never go back to store bought shells again! It's actually easier to make and stuff your own crepe's than it is to boil the shells and have them fall apart while filling them. I can't believe how easy it is and my grandmother is proud of me now! Whenever I make these Manicotti, i always make extra and freeze them individually without sauce, so that on those nights when your running late, take a jar of sauce and layer in a baking dish and cover with foil. bake about 45 minutes and have a home cooked meal in less than an hour! Just add a salad and bread! I hope you all enjoy!
Provided by ItalianMomof2
Categories One Dish Meal
Time 1h40m
Yield 16 Manicotti, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Crepes.
- In either a blender or mixing bowl mix together the eggs and water first.
- Add flour into this slowly till smooth.
- Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
- While the crepe mixture is resting, start on the filling.
- In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
- Mix till all ingredients are incorporated.
- Cover and put in refrigerator till needed.
- After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
- Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
- Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
- Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
- The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
- Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
- Preheat your oven to 325°F.
- Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
- To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
- Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
- Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
- Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
- Cover pan tightly in foil.
- Place in 325°F preheated oven and bake for 40 minutes.
- Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
- Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
- Take out of oven and let rest at least 10 minutes and Enjoy!
- Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!
Nutrition Facts : Calories 848.5, Fat 41.5, SaturatedFat 21.2, Cholesterol 268.5, Sodium 1828.6, Carbohydrate 77, Fiber 9.9, Sugar 31.4, Protein 40
SLOW-COOKER CHEESY CHICKEN MANICOTTI
This slow-cooker cheesy manicotti is easy enough for dinner anytime, but it's also delicious enough to be the shining star of your next get-together.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 7
Number Of Ingredients 9
Steps:
- In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
- Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture.
- Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
Nutrition Facts : Calories 440, Carbohydrate 37 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 1/2 g
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