Manicotti With Fonduta Sauce Recipes

RICOTTA MANICOTTI WITH TOMATO SAUCE

Steps:

• Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
• Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
• Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

MANICOTTI

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.

MANICOTTI WITH FONDUTA SAUCE

Steps:

• 1. Preheat oven to 350* Put water on to boil for Manicotti shells and prepare an "ice bath" (for when manicotti is done boiling, this stops the cooking process) Prepare a 9x13in. baking pan by spraying with cooking spray and spreading a thin layer of marinara sauce over the entire bottom of pan.
• 2. To make Fonduta sauce: In a medium saucepan, combine the milk and cream and bring to a SIMMER over med. heat (Be careful not to heat too quickly or get it too hot!!!) Reduce heat to low, and add the Pecorino Ramano cheese. Remove from heat and whisk until the cheese is melted and the sauce is smooth. Stir in 1/4 cup of the chopped basil. Set aside
• 3. In a large skillet, brown sausage breaking into small pieces. Add the shallots and garlic (be careful not to cook on too high of a heat, you will scorch the garlic and it will be bitter). Add salt and pepper to taste. Cook til sausage is browned through and the shallots are soft. Bring the heat to high and add the white wine to deglaze the pan, scraping up all of the browned bits. Cook until the wine has evaporated ( about 2 minutes ) Remove from heat and allow to cool slightly.
• 4. When water comes to a boil, add salt and oil to water, then add manicotti shells. Only cook 5-6 minutes until just barely tender. They will finish cooking in the oven and this will make them easier to fill and less likely to break on you. Drain boiling water and dump the manicotti in the "ice bath" . Again this stops the cooking process and allows them to be cool enough to handle.
• 5. In a mixing bowl, combine sausage, ricotta and 1 cup of fonduta sauce and salt and pepper to taste. Mix well
• 6. Using a small spoon, start filling manicotti shells and arrange in prepared pan in a single layer. Top with marinara sauce and then with remaining fonduta sauce. Top that with mozzarella cheese, the rest of the chopped basil and drizzle with olive oil.
• 7. Bake for 30-35 minutes or until golden brown and bubbly. Let this sit for about 10 minutes so that it is easier to get out of the pan all in one piece.... I know this will take remarkable restraint.... but it is well worth the wait, lol

BAKED MANICOTTI

Steps:

• Directions Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside. For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes, adding the mushrooms midway thru. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside. Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

BAKED MANICOTTI WITH SAUSAGE AND PEAS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
• For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
• Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.