Manicotti With Vodka Sauce Recipes

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SPINACH-STUFFED MANICOTTI WITH VODKA BLUSH SAUCE



Spinach-Stuffed Manicotti with Vodka Blush Sauce image

Special enough for guests yet easy enough for weeknight dinners, this meatless manicotti entrée is a delight to serve!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 7

Number Of Ingredients 9

1 box (8 oz) uncooked manicotti pasta shells (14 shells)
2 jars (25.5 oz each) Muir Glen™ organic garden vegetable pasta sauce
1/4 cup vodka
1/2 cup whipping cream
2 cups shredded Italian cheese blend (8 oz)
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 container (15 oz) ricotta cheese
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2 tablespoons julienne-cut fresh basil leaves

Steps:

  • Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
  • Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
  • In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
  • In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
  • Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 420, Carbohydrate 48 g, Cholesterol 35 mg, Fat 2, Fiber 6 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 0 g

MANICOTTI WITH VODKA SAUCE



Manicotti With Vodka Sauce image

This is the best Vodka Sauce I personally have ever tasted! It's spicy, creamy, lil bit chunky, just perfect...I must say without tooting my own horn. I make the Vodka sauce first and let cool and reheat SLOWLY back up to temp just before I pull the Manicotti out of the oven to cool. *Dis is yummy really really yummy **MAKE BUTTER WITH YOUR LEFT OVER HEAVY CREAM*. I use the butter for Garlic bread! - in a plastic jar, violently shake Heavy Cream for 10-15 mins. - check every few mins and remove the buttermilk as it separates. I suggested a plastic container because I smack it against my legs! Make this part a real workout -- because you are getting ready to eat butter, and cheese, and pasta, and bread, and more cheese, and you are gonna love it! and I when I refer to my food as a puppy I do not mean a real puppy-- I am a vegetarian! *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.

Provided by Maris77

Categories     Manicotti

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 17

8 ounces manicotti
30 ounces ricotta cheese
1 1/3 cups parmesan cheese
1 cup mozzarella cheese
3/4 cup chopped onion
1 1/3 tablespoons minced fresh garlic cloves
1 egg
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato paste
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon crushed red pepper flakes
1 1/3 tablespoons basil
1 1/2 tablespoons sugar
1 teaspoon parsley
1/2 cup vodka
1/4 cup heavy cream

Steps:

  • VODKA SAUCE.
  • Heat Olive oil and butter over Medium heat, add 1 T minced garlic and 3/4 c chopped onion *tiny lil bity pieces of onion*, 3-4 mins just before garlic turns dark brown. Reduce heat to Medium-low.
  • Add 1 T Basil, 1 t. crushed red pepper flakes, let pepper flakes get toasty for 4-5 mins before adding the diced tomatoes, tomato paste, salt, pepper and sugar. Bring to a boil and then simmer for 15-20 minutes.
  • Add 1/2 c Vodka, bring to a boil for 2-3 mins stirring constantly, then back down to a simmer, after 10+ mins at a simmer slowly stir in 1/4 c Heavy Cream. Take off heat.
  • RICOTTA MIXTURE.
  • In a large bowl mix 30 oz ricotta cheese, 1/2 c parmesan, 1/2 c mozzarella cheese, 1 egg, 1 t. minced garlic 1 t. Basil 1 t. Parsley, 1 t. salt.
  • MANICOTTI TIME.
  • Boil Manicotti for 9 mins, and rinse with cool-ish water.
  • Fill Manicotti with ricotta mixture and place in oil coated pan, sprinkle remaining 1/2 c mozzarella cheese on top. Salt and pepper. And bake that puppy at 375 degrees 30-40 minutes. Let cool for 10 minutes.
  • *To make it easier to fill Manicotti I always split mine, fill and fold, like a lil baby taco*.
  • **Plate the Manicotti and spoon on the Vodka sauce!**.

Nutrition Facts : Calories 1238.1, Fat 71.9, SaturatedFat 37.4, Cholesterol 252.9, Sodium 1614.7, Carbohydrate 77.9, Fiber 6.4, Sugar 19.2, Protein 57.1

MANICOTTI WITH MARINARA SAUCE



Manicotti with Marinara Sauce image

The simple ingredients and flavors of this dish make it palatable for the youngest Borgatti customers. You can buy pre-stuffed manicotti at the shop.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

1 pound ricotta
1 whole egg
1/4 cup grated Parmesan
2 tablespoons minced parsley leaves
Salt and pepper
Salt and pepper
Marinara Sauce, recipe follows
8 squares fresh manicotti noodles
1/3 cup olive oil
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
2 (28-ounce) cans crushed plum tomatoes
10 basil leaves, chopped (or 1 tablespoon dried)
1 tablespoon chopped parsley leaves (or 1 teaspoon dried)

Steps:

  • Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil.
  • In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper. Set this filling aside.
  • Cook the manicotti in boiling water for minute. After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together. Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers. Shake off the excess water as you remove each square. It is usually best to place the squares on a clean cloth to further blot them.
  • Lay the squares flat on a cloth, placing the filling across the center of the dough, leaving a little room at the edges on each side. Turn up the edge nearest you so that it lies on top of the filling. Now turn the edge farthest from you towards you so that it lies on top of the first edge. You now have a cannoli-like tube. Spread 1 ladleful of the sauce onto the bottom of a 9 by 12-inch baking pan. Turn the manicotti over and place seam-side down in the baking pan on top of the sauce. Continue until the pan has a layer of manicotti. Spoon 2 more ladlefuls of sauce over the top and bake for 45 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with additional sauce for individual servings.
  • Everyone has his own variation of marinara sauce. Borgatti's is basic and can be used throughout this book whenever marinara is called for. The seasonings and herbs can be adjusted, to taste.
  • In a medium saucepan over medium-low heat, heat the oil. Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened. Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often. Simmer for 30 minutes. The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.

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

SPECIAL MANICOTTI



Special Manicotti image

This classic casserole is terrific to serve at more casual Christmas gatherings. It's so special because it features both a white and red sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 19

2 cups water
1 can (6 ounces) tomato paste
1 tablespoon sugar
1 tablespoon Worcestershire sauce
MANICOTTI:
1 pound ground beef or bulk Italian sausage
1 garlic clove, minced
1 package (10 ounces) fresh spinach
3 tablespoons grated Parmesan cheese
2 tablespoons half-and-half cream
1 egg, lightly beaten
1 tablespoon dried parsley flakes
Salt and pepper to taste
1 package (8 ounces) manicotti shells, cooked and drained
WHITE SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk

Steps:

  • In a saucepan, combine the water, tomato paste, sugar and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside. , Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until wilted. Drain on paper towels; finely chop. Add to beef. Stir in the Parmesan cheese, cream, egg, parsley, salt and pepper. Stuff into manicotti shells. Spread 1 cup of the tomato sauce in a greased 13-in. x 9-in. baking dish. Place manicotti over sauce., For white sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over manicotti. Top with remaining tomato sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts :

SEAFOOD MANICOTTI



Seafood Manicotti image

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

Provided by ratherbeswimmin

Categories     Crab

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 quart whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
20 -28 manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter or 3 tablespoons margarine
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
salt
pepper
1 lb fresh crabmeat, drained and flaked
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese

Steps:

  • Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
  • Cook manicotti according to package directions; drain and set aside.
  • Heat butter in a large Dutch oven over medium-high heat; add onion and next 5 ingredients.
  • Cook, stirring constantly, 5 minutes or until tender.
  • Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.
  • Cool 10 minutes, and drain well.
  • Combine seafood mixture and whipping cream mixture.
  • Fill manicotti shells, and place in 2 lightly greased 11x7 inch baking dishes.
  • Sprinkle with cheeses, and cover with foil.
  • Bake at 350 degrees for 15 minutes.
  • Uncover and bake 10 additional minutes.
  • Serve immediately.

Nutrition Facts : Calories 987.8, Fat 79.8, SaturatedFat 48.4, Cholesterol 543.8, Sodium 964.8, Carbohydrate 11, Fiber 0.9, Sugar 2.2, Protein 57

MANICOTTI ALLA ROMANA



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

Steps:

  • 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

MANICOTTI WITH CHEESE FILLING AND BOLOGNESE SAUCE



Manicotti With Cheese Filling and Bolognese Sauce image

Provided by Craig Claiborne

Categories     quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 4

Package of 8 manicotti shells
3 cups ricotta cheese stuffing (see recipe)
2 1/2 cups Bolognese sauce (see recipe)
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Drop manicotti into boiling water as indicated on package. Cook 10 minutes or until the desired degree of doneness. Do not overcook. Drain.
  • Stuff each manicotti with an equal portion of cheese stuffing, most easily done by using pastry bag outfitted with large round tube (No. 8). Fill them neatly without overflowing.
  • Select rectangular baking dish large enough to hold stuffed manicotti neatly and compactly in one layer. Add one cup of sauce and smooth over bottom. Arrange stuffed manicotti on top. Spoon remaining sauce evenly over manicotti. Sprinkle with Parmesan cheese and bake 15 to 20 minutes.

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From kosher.com


MANICOTTI IS THE GREATEST RECIPE OF ALL TIME - BON APPéTIT
2017-01-26 To fill the manicotti, I use 2 Tbsp. filling per crepe. Spread the filling out in the center of the crepe as evenly as possible, making sure to go all the way to the ends.
From bonappetit.com


BEST MANICOTTI WITH MEAT SAUCE RECIPE - DELISH.COM
2016-09-22 Preheat oven to 375°. In a sauté pan over medium-high heat brown ground beef; break up meat using a wooden spoon. Season with salt, pepper, and garlic; cook 1 minute.
From delish.com


MANICOTTI RECIPE - DINNER AT THE ZOO
2020-02-25 Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through. Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat. Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl.
From dinneratthezoo.com


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