Louies Holiday Manicotti Recipes

LOUIE'S HOLIDAY MANICOTTI

Steps:

• In a large saucepan over high heat, add olive oil. Sauté onion and garlic until onions are translucent.
• In a blender, process cashews and water until completely smooth, then add sautéed onions and garlic and process again. Add nutmeg and 1/2 teaspoon salt, and set sauce aside.
• In a food processor, combine hominy, tofu, breadcrumbs, remaining 1/4 teaspoon salt and 1/3 cup sauce until the consistency of ricotta is reached. Transfer mixture to a large bowl, and add butternut squash and 1/3 cup vegan mozzarella.
• Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 9- by 12-inch pan with a small amount of sauce. Fill pasta tubes with hominy mixture (by hand or using a pastry bag) and arrange in pan. Cover manicotti with sauce, then top with remaining vegan mozzarella. Cover pan with aluminum foil and bake for 30 minutes or until bubbly. Sprinkle with parsley and serve with extra sauce on the side.

CHRISTMAS EVE MANICOTTI

Steps:

• Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
• Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
• Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

JO'S MANICOTTI

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.

CHRISTMAS VACATION MANICOTTI CASSEROLE

Steps:

• Cook pasta according to package directions; drain & set aside.
• Preheat oven to 350; grease a 13x9 pan; set aside.
• Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl.
• Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture.
• Stir in ricotta, parmesan, egg, salt and pepper.
• Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan.
• Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown.
• Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells.
• Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING).
• Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells.
• Bake uncovered for 45 minutes (bubbly).

MOTHER'S MANICOTTI

Steps:

• In a large bowl, combine the water, eggs and oil. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between, For filling, combine the cheeses, parsley and egg. Spread half of spaghetti sauce in a 13-in. x 9-in. baking dish. Spoon 3 tablespoons of cheese mixture down the center of each crepe; roll up. Place seam side down over spaghetti sauce; pour remaining sauce over crepes. Sprinkle with Parmesan or Romano cheese. , Bake, uncovered, at 350° for 30 minutes or until bubbly.

MARILYN'S MANICOTTI

Steps:

• For sauce:
• Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
• For filling:
• Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
• For Crepes:
• Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
• For Assembly:
• Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
• Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.