MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
- In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
- Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
- Bake for 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
- Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
- Yield: 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
MANICOTTI
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
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
HOMEMADE CREPE-STYLE MANICOTTI
Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
- For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
- Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
- For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
- To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
- Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.
NEW ENGLAND CHEDDAR AND CRAB MANICOTTI
Make and share this New England Cheddar and Crab Manicotti recipe from Food.com.
Provided by tornadoes three
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine cottage cheese, 1 cup shredded cheddar cheese, crabmeat, parsley, onion, and basil. Season with salt and pepper to taste.
- Pour 2 cups tomato sauce into shallow baking dish. Stuff shells with equal amounts of cheese mixture and place on top of sauce. Spoon remaining sauce over shells, cover with foil, and bake for 25 minutes. Uncover and sprinkle with remaining cheddar cheese. Return to oven and bake 5 minutes more.
- Variation: For a Florentine version, substitute 1 package cooked frozen chopped spinach in place of crabmeat.
Nutrition Facts : Calories 227.7, Fat 13.7, SaturatedFat 8.5, Cholesterol 54.1, Sodium 1077.4, Carbohydrate 8.8, Fiber 1.6, Sugar 4.7, Protein 18.2
More about "newenglandcheddarandcrabmanicotti recipes"
10 BEST MANICOTTI RECIPES | YUMMLY
From yummly.com
BEEF AND CHEESE MANICOTTI BY GIADA | REHANA DU JOUR
From rehanadujour.com
MANICOTTI IS THE GREATEST RECIPE OF ALL TIME | BON APPéTIT
From bonappetit.com
MANICOTTI RECIPE | BON APPéTIT
From bonappetit.com
BEEF AND CHEESE MANICOTTI | KITCHN
From thekitchn.com
HOMEMADE MANICOTTI - NEW ENGLAND TODAY
From newengland.com
Servings 8
BEST MANICOTTI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MANICOTTI RECIPES | ALLRECIPES
From allrecipes.com
CROCK-POT MANICOTTI - CROCK-POT LADIES
From crockpotladies.com
SMOKED SHOT GUN SHELLS (BACON WRAPPED STUFFED MANICOTTI
From humphreysbbq.com
HOMEMADE MANICOTTI WITH CREPES (CRESPELLE ... - COOKING WITH …
From cookingwithmammac.com
SEAFOOD MANICOTTI WITH SHRIMP | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
DAD'S AWESOME CHEESE MANICOTTI RECIPE (FEAT. DAD!) - YOUTUBE
From youtube.com
ITALIAN MANICOTTI - HOT ROD'S RECIPES
From hotrodsrecipes.com
RECIPES - NEW ENGLAND TODAY
From newengland.com
HOW TO MAKE WORLD'S BEST MANICOTTI PASTA RECIPE - COOKING …
From cookingitalianwithjoe.com
BEST BEEF AND CHEESE MANICOTTI RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
GRANDMA’S MANICOTTI – FELT LIKE A FOODIE
From feltlikeafoodie.com
AUTHENTIC HOMEMADE MANICOTTI - THE BROOKLYN MOM
From thebrooklynmom.com
CHEESY GROUND BEEF MANICOTTI - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
WHAT TO SERVE WITH MANICOTTI? 10 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
FOUR CHEESE BAKED MANICOTTI - A FAMILY FEAST®
From afamilyfeast.com
NEW ENGLAND CRAB ROLLS ON GRILLED BUTTERED BUNS: RECIPE
From unpeeledjournal.com
MOM’S HOMEMADE MANICOTTI RECIPE — CHRYSTINA NOEL
From chrystinanoel.com
RECIPES – EAT LIKE MOLDOVANS
From eatlikemoldovans.com
MEXICAN MANICOTTI: SO EASY YOU WON'T BELIEVE IT! - TAMING FRENZY
From tamingfrenzy.com
AUTHENTIC ITALIAN MANICOTTI RECIPE (STUFFED WITH THREE CHEESES ...
From christinascucina.com
MILLION DOLLAR MANICOTTI RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST CHEESE MANICOTTI RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
MANICOTTI RECIPE WITH COTTAGE CHEESE - DAISY BRAND
From daisybrand.com
MANICOTTI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CREAMY FOUR CHEESE BAKED MANICOTTI - SIP AND FEAST
From sipandfeast.com
BEST MANICOTTI RECIPE EVER - YOUTUBE
From youtube.com
MANICOTTI – A TRADITIONAL CHRISTMAS RECIPE FROM TWO FAMILIES
From newclassicrecipe.com
EASY EGGLESS CHEESE MANICOTTI - MOMMY'S HOME COOKING
From mommyshomecooking.com
MANICOTTI VS. CANNELLONI, A FAMILY DIVIDED - THAT'S WHAT BOB'S …
From thatswhatbobscooking.com
HOW TO MAKE GEOFFREY ZAKARIAN’S NEW ENGLAND CRAB CAKES, SECRET ...
From yahoo.com
HOW TO MAKE MANICOTTI CANNELLONI SHELLS (CREPES) RECIPE
From cookingitalianwithjoe.com
17 MANICOTTI RECIPES YOUR FAMILY WILL LOVE | TASTE OF HOME
From tasteofhome.com
MANICOTTI WITH MEAT, CHEESE AND SPINACH - DUNLOP BROTHERS …
From dunlopbrothers.ca
CRAB STUFFED MANICOTTI WITH ALFREDO SAUCE - SEA SALT SAVORINGS
From seasaltsavorings.com
BEEF AND CHEESE MANICOTTI - KITCHEN GIDGET
From kitchengidget.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love