MEAT FILLED MANICOTTI
This is a tasty and filling dish that can be nicely paired with a green salad if desired.
Provided by teppij
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
- Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
- Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g
MEATY MANICOTTI
This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. -Lori Thompson, New London, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 507 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
- Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
- Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
- Preheat the oven to 350 degrees F.
- Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
- Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
MANICOTTI ALLA ROMANA
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
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
BAKED MANICOTTI
This classic baked manicotti dish from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy, bursts with creamy ricotta cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil. Add manicotti and cook, according to package directions, until al dente. Drain, reserving pasta cooking water; rinse with cold water and drain again. Set aside.
- Bring pasta cooking water to a boil and add spinach; cook until just wilted. Drain, rinse with cold water, and drain again. Squeeze out excess water from spinach and finely chop.
- Transfer spinach to a large bowl along with ricotta, half of the Parmesan, egg yolks, and nutmeg; season with salt and pepper and stir to combine. Stuff spinach mixture into manicotti and set aside.
- Melt butter in a medium saucepan over medium-high heat. Add flour and stir until well combined. Gradually stir in milk; continue cooking, stirring constantly, until mixture is smooth and thickened.
- Evenly spread tomato sauce on the bottom of a small rectangular baking dish. Top with an even layer of stuffed manicotti. Pour butter mixture over manicotti and sprinkle with remaining cheese. Transfer to oven and bake until top is browned, 20 to 25 minutes. Let stand 10 to 20 minutes before serving with additional Parmesan cheese.
MEATY MANICOTTI
My mother-in-law gave me this recipe and she recommends using jumbo shells instead of using the manicotti shells because she thinks they're easier. I prefer the manicotti shells because I know it is easier to stuff manicotti than shells. You just have to know how to do it! This recipe originally came from "Taste of Home" and they recommend pre-cooking the pasta (whether you use shells or manicotti). I don't bother to pre-cook them, and this recipe cooks up wonderfully anyway! I like the fact that it doesn't call for cottage cheese or ricotta cheese as I don't always have them on hand, but I usually have some cream cheese!
Provided by Mommy2two
Categories Manicotti
Time 1h20m
Yield 14 manicotti, 7 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet cook the sausage, beef, and garlic over medium heat until meat is no longer pink; drain. Remove from heat, and cool for 10 minutes.
- Stir the mozzarella, cream cheese and salt into the meat mixture.
- Spread 2 cups spaghetti sauce in bottom of a greased 9-in. by 13-in. baking dish. Stuff each shell with about 1/4 cup of meat mixture; arrange over sauce. If you have any filling left, just sprinkle over the top of the shells.
- Pour remaining sauce over top and sprinkle Parmesan cheese over the sauce.
- Cover with foil and bake at 350 degrees (F) for 40-50 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 448.4, Fat 37.5, SaturatedFat 16.4, Cholesterol 113.1, Sodium 790, Carbohydrate 2, Sugar 0.8, Protein 24.5
MEATY STUFFED MANICOTTI
Make and share this Meaty Stuffed Manicotti recipe from Food.com.
Provided by Barb G.
Categories Manicotti
Time 1h20m
Yield 8 Manicotti
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; rinse with cold water.
- Drain.
- Remove casings from sausage and discard.
- Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink.
- Drain.
- Stir together egg and milk in a large bowl; add bread.
- Stir in sausage mixture, mozzarella cheese and the next 5 ingredients.
- Spoon into manicotti shells, arrange in a lightly greased 13x9-inch baking dish.
- Pour 1/2 jar of spaghetti sauce over shells.
- Bake, covered, at 350 degrees for 30 minutes.
- uncover and pour remaining 1/2 jar sauce over shells; sprinkle with Parmesan cheese.
- Bake, uncovered, 10 more minutes.
Nutrition Facts : Calories 404.7, Fat 20.3, SaturatedFat 8.6, Cholesterol 82.2, Sodium 1049.6, Carbohydrate 30.8, Fiber 1.9, Sugar 3.9, Protein 24.1
GRANDMA NANCY'S MANICOTTI
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
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- Cook pasta according to package directions; rinse in cold water. Drain. Place in a single layer on a wire rack; set aside.
- Remove casings from sausage, and discard. Cook sausage, ground round, and onion in a large skillet, stirring until meat crumbles and is no longer pink. Drain and set aside.
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- Combine meat mixture, tomatoes, and mozzarella cheese. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13- x 9-inch baking dish.
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