Man Oh Manicotti Recipes

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MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

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.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

RAO'S MANICOTTI



Rao's Manicotti image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

2 large eggs
2 cups whole milk
1 ½ cups all-purpose flour
2 tablespoons vegetable oil
2 cups ricotta cheese
2 large egg yolks
1 cup mozzarella, diced into ¼ inch cubes
12 slices mozzarella cheese, approximately 3 inches long by 1 inch wide
½ cup grated Pecorino Romano cheese
Kosher salt and freshly ground white pepper to taste
1 ½ jars of 24 oz. Rao's Homemade® Marinara Sauce (or 3 ½ cups)
1/3 cup chopped fresh Italian parsley

Steps:

  • To make the batter, in a medium mixing bowl, whisk the eggs and milk. Once eggs and milk are well combined, whisk in flour until smooth - set aside and rest for 30-45 minutes.
  • Heat a nonstick crepe pan over medium-high heat. Lightly brush it with vegetable oil and return to heat. Pour a little less than ½ cup of batter into the pan, swirling to cover the bottom of the pan evenly. Cook for about 30 seconds or until it has set and the bottom is lightly browned. Turn the crepe over carefully with a spatula or fork. Cook for an additional 15 seconds or until set. Remove from pan and place on a piece of wax paper. Continue cooking and stacking crepes until you have at least 14. The extra 2 will allow for breakage.
  • Using a wooden spoon, combine ricotta, egg yolks, diced mozzarella, Pecorino Romano cheese, salt and pepper until well blended.
  • Preheat oven to 375* F.
  • Lay crepes out in a single layer. Place a heaping tablespoon of the ricotta mixture in the center at top of the crepe, spreading out to the edges. Fold the ricotta covered portion over onto the crepe. Fold the edges in and roll into a firm packet.
  • Spread Rao's Homemade® Marinara Sauce over the bottom of a 13 x 9 x 2 baking pan. Lay rolled crepes on top of the Marinara Sauce. Place a slice of mozzarella on top of each rolled crepe.
  • Bake manicotti in preheated oven for approximately 12 minutes or until filling is hot and cheese has melted. Serve, allowing 2 pieces per person.

HOMEMADE MANICOTTI



Homemade Manicotti image

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Steps:

  • Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.

CLASSIC MANICOTTI



Classic Manicotti image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

1/3 cup olive oil
1 cup minced onions
3 cloves garlic, minced
2 pounds ripe tomatoes, cored and cut into 1-inch pieces or 2 (28-ounce) cans plum tomatoes, drained
Pinch of sugar
Salt and pepper
8 large pasta tubes
1 pound fresh ricotta cheese
2/3 cup freshly grated Parmesan cheese
1 egg yolk
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
Freshly grated nutmeg to taste
Salt and pepper to taste
8 ounces grated Mozzarella cheese
4 sprigs of basil-garnish

Steps:

  • Preheat oven to 350 degrees F. First, make the marinara sauce. In a saucepan heat oil. Add onion and cook for 3 minutes. Add garlic and cook for 2 minutes more. Add tomatoes, pinch of sugar, salt and pepper and simmer, covered, stirring occasionally, for 20 minutes. Puree the mixture through the fine disk of a food mill and then return to the saucepan. Reduce for 15 minutes. Meanwhile, make your filling. In a bowl mix together ricotta cheese, Parmesan cheese, egg yolk, minced basil, parsley, nutmeg, salt and pepper to taste. Fill your manicotti tubes with the filling mixture. When all the tubes are filled place them in a baking dish. Spoon marinara sauce over the tubes and sprinkle with mozzarella cheese. (Can be refrigerated for several hours or overnight at this point or may be frozen.) When ready to cook, place in the oven and bake, covered for 20 minutes. Uncover and bake for 5 to 10 minutes longer, or until bubbling and heated through. Serve each portion with a sprig of fresh basil.

MAN OH MANICOTTI



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

Steps:

  • 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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