Marilyns Manicotti Recipes

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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.

MARILYN'S MANICOTTI



Marilyn's Manicotti image

Provided by Marilyn B. Leone

Categories     Blender     Food Processor     Cheese     Tomato     Bake     Mozzarella     Ricotta     Basil     Prosciutto     Bon Appétit     California

Yield Serves 8

Number Of Ingredients 24

Marinara Sauce
2 pounds tomatoes, peeled, seeded
2 tablespoons olive oil
3 large garlic cloves, chopped
1 6-ounce can tomato paste
5 fresh basil leaves, cut julienne
1 teaspoon salt
Filling
1 1/2 cups whole milk ricotta cheese
1 cup freshly grated Romano cheese
2 eggs, beaten to blend
1/4 pound prosciutto, coarsely chopped
2 tablespoons minced fresh Italian parsley
16 Manicotti Crepes
6 ounces mozzarella cheese, cut into 1/4x1/4x3-inch strips
5 fresh basil leaves
Additional freshly grated Romano
Manicotti Crepes
Store extra in the freezer for another use.
Makes about 26
3 eggs
1 cup water
1 1/2 cups unbleached all purpose flour
Olive oil

Steps:

  • For sauce:
  • Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
  • For filling:
  • Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
  • For Crepes:
  • Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
  • For Assembly:
  • Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
  • Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.

GRANDMA NANCY'S MANICOTTI



Grandma Nancy's Manicotti image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 14

3 1/2 cups ricotta
1 1/4 cup grated Pecorino Romano
2 eggs slightly beaten
1/2 teaspoon ground black pepper
12 manicotti pasta crepes, homemade or store bought
1 cup shredded mozzarella
1 quart Grandma Nancy's Marinara Sauce or tomato meat sauce, recipe follows
1/4 cup extra-virgin olive oil
1 medium onion, chopped
3 medium cloves garlic, chopped
2 cans (1 crushed, 1 puree) tomatoes
4 medium fresh basil leaves, chopped
1 teaspoon dried oregano
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
  • Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
  • Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
  • Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
  • In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.

SUSAN'S MANICOTTI



Susan's Manicotti image

Another of my mother's recipes from Feast, A Tribal Cookbook, this dish can be made for lots of people, and with lots of people helping mix the filling and stuff the shells. It's what my mom makes for parties and potlucks. I've altered her recipe slightly, but I think it's still just as delicious."--Sarah Carey

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 9

3 cups ricotta cheese
1 1/4 cups (6 ounces) grated mozzarella cheese
3/4 cup (3 ounces) grated Parmesan cheese, divided
2 eggs, lightly beaten
4 tablespoons sugar
3 tablespoons chopped parsley
Salt and pepper
18 manicotti shells
1 recipe Susan's Tomato Sauce or 1 32-ounce jar marinara sauce

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, combine ricotta, mozzarella, 1/2 cup Parmesan, egg, sugar and parsley; season with 1/2 teaspoon each salt and pepper.
  • Spread half the marinara in the bottom of a 9-by-13 inch baking dish. Fill each shell with ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara. Cover with foil and bake until sauce is bubbling and shells are tender, about 40 minutes.
  • Sprinkle remaining Parmesan over top, return to oven, and bake until cheese is browned in spots, about 10 minutes.

MC CALL'S COOKING SCHOOL MANICOTTI



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

Steps:

  • 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



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

JO'S MANICOTTI



Jo's Manicotti image

A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!

Provided by Jo Johnson

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

1 (8 ounce) package manicotti pasta
1 pint part-skim ricotta cheese
2 eggs, beaten
1 onion, chopped
¼ cup grated Romano cheese
1 tablespoon chicken bouillon powder
½ teaspoon garlic salt
⅛ teaspoon dried thyme
ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) can tomato sauce
1 cup shredded mozzarella cheese

Steps:

  • In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
  • In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
  • To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
  • Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

Nutrition Facts : Calories 399 calories, Carbohydrate 39 g, Cholesterol 111.9 mg, Fat 16.1 g, Fiber 3.5 g, Protein 26.4 g, SaturatedFat 8.8 g, Sodium 1061.6 mg, Sugar 4.8 g

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