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.
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
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.
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.
STUFFED MANICOTTI
Make and share this Stuffed Manicotti recipe from Food.com.
Provided by ThatJodiGirl
Categories Manicotti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
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.
STUFFED MANICOTTI WITH FRESH MARINARA SAUCE
Provided by Food Network
Categories main-dish
Time 2h35m
Yield about 6 servings
Number Of Ingredients 22
Steps:
- Make the crepes (crespelle):
- In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
- Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
- Make the ricotta filling:
- In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
- Make the marinara sauce:
- In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
- Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
- Put it all together:
- Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
- Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
- Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
- Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.
BEEF STUFFED MANICOTTI
When I bought a 25-year-old cookbook at an auction, I found this gem inside. I think you'll make it again and again, as I do.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted., Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells. , Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 533 calories, Fat 23g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 1264mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 40g protein.
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