Cindi S Stuffed Manicotti Recipes

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STUFFED MANICOTTI



Stuffed Manicotti image

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by ThatJodiGirl

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

Steps:

  • Par-boil manicotti noodles, drain.
  • Place in a bowl of cold water to prevent sticking.
  • Preheat oven to 350°F.
  • Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
  • Drain shells, pat dry with paper towels.
  • Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
  • Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
  • Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
  • Bake covered loosely with foil for 40 minutes.

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Provided by Brandee

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 4

Number Of Ingredients 12

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
  • In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
  • In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
  • Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g

STUFFED MANICOTTI



Stuffed Manicotti image

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by Chef Bexter

Categories     Manicotti

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

12 -14 shells manicotti (1 box) or 12 -14 cannelloni tubes (1 box)
2 cups ricotta cheese (low-fat or part-skim)
1 cup freshly grated parmesan cheese (Divided 3/4 C & 1/4 C)
2 egg yolks
1/4 cup chopped fresh basil
1/2 lb roasted & shredded cooked chicken (optional) or 1/2 lb chopped fresh spinach (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 -4 cups tomato sauce (any jar sauce is fine, Ricotta Parmesan is my fave OR use your favorite homemade basic tomato sauce.)
4 tablespoons butter or 4 tablespoons margarine
1/3 cup all-purpose flour
2 1/2 cups milk (I use 1%)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pinch nutmeg

Steps:

  • Preheat Oven 350*F.
  • Lightly coat a 9x13 baking dish w/ cooking spray.
  • Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
  • *Prepare BECHAMEL Sauce*.
  • In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
  • Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
  • Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
  • In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
  • Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
  • Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
  • Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
  • Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
  • Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
  • Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
  • Let sit for 5-10 mins before serving.

Nutrition Facts : Calories 644, Fat 42.8, SaturatedFat 26.1, Cholesterol 231, Sodium 2045.1, Carbohydrate 33.9, Fiber 3.2, Sugar 8.5, Protein 33.4

STUFFED MANICOTTI



Stuffed Manicotti image

This recipe is so special I serve it to company. It is so easy to make too.-Cookie Curci-Wright, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 7 servings.

Number Of Ingredients 24

SPAGHETTI SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
3/4 cup water
3/4 cup dry red wine or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
MANICOTTI:
1-1/2 pound ground beef
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese, divided
3 large eggs, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 505 calories, Fat 24g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 976mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein.

JO'S MANICOTTI



Jo's Manicotti image

A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!

Provided by Jo Johnson

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

1 (8 ounce) package manicotti pasta
1 pint part-skim ricotta cheese
2 eggs, beaten
1 onion, chopped
¼ cup grated Romano cheese
1 tablespoon chicken bouillon powder
½ teaspoon garlic salt
⅛ teaspoon dried thyme
ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) can tomato sauce
1 cup shredded mozzarella cheese

Steps:

  • In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
  • In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
  • To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
  • Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

Nutrition Facts : Calories 399 calories, Carbohydrate 39 g, Cholesterol 111.9 mg, Fat 16.1 g, Fiber 3.5 g, Protein 26.4 g, SaturatedFat 8.8 g, Sodium 1061.6 mg, Sugar 4.8 g

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