Man Oh Manicotti Recipes

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Manicotti Alla Romana image

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.

Provided by markblau

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 7

Number Of Ingredients 17

2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese

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  • Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
  • Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
  • To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
  • Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
  • Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g


Meaty Manicotti image

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

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese
3 ounces cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

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  • 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.


Mc Call's Cooking School Manicotti image

This is the most delicious manicotti EVER! The homemade noodles are like crepes, and they melt in your mouth. You won't miss the meat. We used cottage cheese in place of the ricotta. Recipe courtesy of Mccall's Cooking School 1984.

Provided by Bay Laurel

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/3 cup olive oil or 1/3 cup salad oil
1 1/2 cups onions, finely chopped
1 garlic clove, crushed
35 ounces Italian tomatoes, undrained
6 ounces tomato paste
2 tablespoons parsley, chopped
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
6 eggs, at room temperature
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
2 lbs ricotta cheese
8 ounces mozzarella cheese
1/3 cup parmesan cheese, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1/4 cup parmesan cheese, grated

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  • Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
  • Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
  • Bring to boiling, and reduce heat.
  • Simmer mixture, covered and stirring occasionally, 1 hour.
  • Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
  • Beat just until smooth.
  • Let stand 1/2 hour or longer.
  • Slowly heat an 8" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
  • Cook over medium heat until top is dry but bottom is not brown.
  • Turn out on a wire rack to cool.
  • Continue cooking until all of the batter is used.
  • As the manicotti cool, stack them with waxed paper between them.
  • Preheat oven to 350.
  • Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
  • Beat with wooden spoon to blend well.
  • Spread about 1/4 cup filling down the center of each manicotti and roll up.
  • Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
  • Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
  • Cover with 1 cup sauce and sprinkle with parmesan.
  • Bake, uncovered, 1/2 hour or until bubbly.

Nutrition Facts : Calories 817.9, Fat 50.4, SaturatedFat 23.1, Cholesterol 397.8, Sodium 2490.9, Carbohydrate 48.8, Fiber 4.9, Sugar 13.1, Protein 44


Manicotti with Italian Sausage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil
2 cups ricotta
3 cups shredded low-moisture mozzarella
2 1/2 cups grated Parmesan
One 8-ounce package manicotti

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  • Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
  • Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
  • For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
  • Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.


Man Oh Manicotti image

This homemade stuffed manicotti will knock your socks off. You'll never buy pre-made manicotti again. This dish freezes well.

Provided by annconnolly

Categories     Manicotti

Time 2h

Yield 2 casseroles

Number Of Ingredients 20

1/3 cup olive oil
1 1/2 cups onions, chopped
1 garlic clove, crushed
1 (2 lb) can Italian tomatoes, undrained
1 1/2 cups water
1 (6 ounce) can tomato paste
2 stalks celery, chopped
1 tablespoon sugar
1 teaspoon oregano
1 teaspoon basil
6 eggs, room temp
1 1/2 cups flour
1/4 teaspoon salt
1 1/4 cups water
2 lbs ricotta cheese
8 ounces mozzarella cheese, grated
1 (10 ounce) package frozen chopped spinach (frozen type, chopped, thawed and well drained)
1/3 cup parmesan cheese
2 eggs
1/4 cup parmesan cheese, grated

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  • Sauce. In hot oil in a 5 qt pan, saute onion, garlic and celery 5 minutes.
  • Mix in tomatoes, tomato paste, water, sugar, oregano and basil. Bring to a boil reduce heat and simmer 1 hour.
  • Preheat oven to 350.
  • Manicotti, in medium bowl combine 6 eggs, flour salt and water, beat with mixer till smooth.
  • Let stand 1/2 hour.
  • Heat an 8" skillet, pour in 3 T batter. Rotate skillet quickly to spread batter over the bottom.
  • Cook over medium heat until the top is dry but the bottom is not brown. Set aside to cool and repeat until all batter is used.(stack each between wax paper to prevent sticking.
  • In a large bowl combine ricotta, spinach, mozarella, 1/3 c parmesan, eggs and parsley. Blend well.
  • Spread 1/4 c fillind in the center of manicotti and roll up.
  • Spread 1 1/2 c sauce into two 12 x 8 baking dishes.
  • Place 8 manicotti, seam side down, in a single layer. Top with 5 more.
  • Cover with 1 C sauce, sprinkle with parmesan and bake uncovered 1/2 hour.

Nutrition Facts : Calories 2490.1, Fat 152.1, SaturatedFat 69.8, Cholesterol 1193.3, Sodium 2959.6, Carbohydrate 151, Fiber 18.7, Sugar 40.2, Protein 137.2

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