Manicotti

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!

Recipe From allrecipes.com

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
Calories676.3 calories
Carbohydrate53.2 g
Cholesterol188.8 mg
Fat30.9 g
Fiber4.3 g
Protein46 g
SaturatedFat17.1 g
Sodium1254.7 mg
Sugar12.6 g

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.


EASY MANICOTTI



Easy Manicotti image

No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!

Recipe From food.com

Provided by HEP MEP

Categories     Manicotti

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients: 10

1 lb ricotta cheese
4 ounces mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 teaspoon sugar
1 egg, slightly beaten
nutmeg (to taste)
1 tablespoon parsley, finely chopped
salt and pepper
1 (5 ounce) package manicotti, uncooked
1 (15 1/2 ounce) jar prepared meatless marinara sauce (or homemade, if desired)

Steps:

  • Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
  • Stuff uncooked manicotti generously with the cheese mixture, from both ends.
  • Arrange manicotti in a single layer in a baking pan.
  • Bring sauce to a boil and pour over manicotti, covering completely.
  • Cover baking pan with aluminum foil, crimping the edges to seal tightly.
  • Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
  • Remove foil; sprinkle generously with additional grated cheese.
  • Bake uncovered for 5 minutes more.


CHEESE MANICOTTI



Cheese Manicotti image

Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 7 servings.

Number Of Ingredients: 12

1 carton (15 ounces) reduced-fat ricotta cheese
1 small onion, finely chopped
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
4 cups marinara sauce
1/2 cup water
1 package (8 ounces) manicotti shells
Additional parsley, optional
Calories 361 calories
Fat13g fat (6g saturated fat)
Cholesterol64mg cholesterol
Sodium1124mg sodium
Carbohydrate41g carbohydrate (12g sugars
Fiber4g fiber)
Protein19g protein. Diabetic Exchanges

Steps:

  • Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.


STUFFED MANICOTTI



Stuffed Manicotti image

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

Recipe From food.com

Provided by ThatJodiGirl

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients: 12

12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

Steps:

  • Par-boil manicotti noodles, drain.
  • Place in a bowl of cold water to prevent sticking.
  • Preheat oven to 350°F.
  • Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
  • Drain shells, pat dry with paper towels.
  • Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
  • Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
  • Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
  • Bake covered loosely with foil for 40 minutes.


MANICOTTI



Manicotti image

It just wouldn't be a holiday without my mom preparing a pasta course, whether it precedes the turkey at Thanksgiving or follows antipasti at Easter. My mom's manicotti recipe (which comes from her Italian mother), feeds our immediate family of 40, but I've scaled it down to feed a smaller group of 6. The tender manicotti wrappers are made by quickly cooking a batter to form a pastalike crêpe.

Recipe From epicurious.com

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Egg     Pasta     Tomato     Bake     Christmas     Mozzarella     Parmesan     Ricotta     Basil     Winter     New York     Dinner

Yield 6 main-course servings

Number Of Ingredients: 25

For sauce
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
1/2 cup water
1 teaspoon sugar
1 teaspoon salt
1/4 cup chopped fresh basil
For crêpes
3 large eggs
1 1/2 cups water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon unsalted butter, melted
For filling
2 lb fresh ricotta (3 cups)
2 large eggs
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh mozzarella
Special Equipment
2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square

Steps:

  • Make sauce:
  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Stir in basil and remove from heat.
  • Make crêpes:
  • Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl.
  • Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.
  • Make filling and assemble manicotti:
  • Stir together ricotta, eggs, Parmigiano-Reggiano, parsley, salt, and pepper.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Cut mozzarella lengthwise into 1/4-inch-thick sticks.
  • Spread 2 cups sauce in larger baking dish and 1 cup in smaller one. Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center and top with a mozzarella strip. Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to either baking dish. Fill 11 more crêpes in same manner, arranging snugly in 1 layer in both dishes (8 in larger dish and 4 in smaller). Spread 1 cup sauce over manicotti in larger dish and 1/2 cup in smaller dish. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.


EASY BAKED MANICOTTI



Easy Baked Manicotti image

Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients: 7

2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 egg, beaten
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
12 cooked manicotti shells, rinsed
Calories520
Fat24 g
SaturatedFat12 g
TransFat1 g
Cholesterol90 mg
Sodium870 mg
Carbohydrate0 g
Fiber3 g
Sugar0 g
Protein26 g

Steps:

  • Heat oven to 350°F.
  • Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
  • Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
  • Bake 40 min. or until heated through.




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