NO BOIL BAKED MANICOTTI RECIPE
This No Boil Baked Manicotti Recipe is a Sunday night dinner worthy meal that's easy enough to throw together on a busy weeknight! The secret to getting this manicotti recipe on the table in just over an hour? Don't boil the manicotti noodles before filling them! That's right friends! You can prep this cheesy vegetarian dish in just 10 minutes!!
Provided by Kylie
Categories Main Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix spaghetti sauce and water until well combined. Set aside.
- In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
- Transfer to a piping bag (a gallon Ziploc baggy works well too).
- Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9x13 inch baking dish.
- Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
- Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
- Top manicotti with remaining shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through.
- Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired.
- Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!
Nutrition Facts : Calories 238 calories, Sugar 4.8 g, Sodium 537.6 mg, Fat 10.2 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 19.6 g, Fiber 2.3 g, Protein 16.4 g, Cholesterol 40 mg
NO BOIL MANICOTTI BAKE
An easy no boil manicotti that uses egg roll wrappers for an easy to fill and cook pasta dish!
Provided by carissa
Categories Main Course
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°
- Prepare your favorite manicotti filling
- Add 3/4c of sauce to the bottom of a 13x9 pan
- Start at the end of an egg roll wrapper and add 3T of filling along the short edge
- Roll it up in a tube shape and place it in the pan seam side down
- Top the rolled manicottis with the rest of the jar of sauce. Try to make sure all the wrappers are covered in the sauce
- Bake, covered for 35 minutes
- Uncover, top with mozzarella cheese and bake uncovered until the cheese is melty
NO BOIL MANICOTTI
This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.
Provided by Smockmock
Categories Manicotti
Time 1h5m
Yield 14 manicottis, 7 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F.
- Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
- Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
- Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
- Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
- Pour sauce over manicotti covering completely.
- Cover baking dish with aluminum foil, crimping edges to seal tightly.
- Bake for 40 minutes at 400°F.
- Remove foil, sprinkle generously with remaining mozzarella.
- Bake uncovered for 5 minutes or until cheese is melted.
MAKE-AHEAD MANICOTTI
I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Provided by Sandir
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
- Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Nutrition Facts : Calories 506.6 calories, Carbohydrate 55.8 g, Cholesterol 112.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 28.8 g, SaturatedFat 9.5 g, Sodium 1057.8 mg, Sugar 18.4 g
EASY MANICOTTI
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!
Provided by HEP MEP
Categories Manicotti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
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.
MANICOTTI NO BOIL
Steps:
- Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.
NO-BOIL SLOW-COOKER MANICOTTI
Try making manicotti like you never have before with this No-Boil Slow-Cooker Manicotti recipe. Simmer cheese-and-mushroom-stuffed manicotti shells with pasta sauce and mozzarella for 4 to 6 hours and discover your new go-to manicotti recipe. The entire family will love this slow-cooker manicotti.
Provided by My Food and Family
Categories Pasta
Time 4h20m
Yield 7 servings (2 manicotti each)
Number Of Ingredients 11
Steps:
- Heat dressing in large skillet over medium-high heat. Add mushrooms and kale; cook, stirring constantly, 5 min. or until mushrooms are tender. Drain.
- Mix egg, Neufchatel and ricotta in medium bowl until blended. Add dry seasonings, and 1/4 cup each mozzarella and Parmesan; mix well. Stir in mushroom mixture. Spoon into resealable plastic bag.
- Cut large piece off one bottom corner of bag; squeeze Neufchatel mixture into both ends of each manicotti shell.
- Spread 1/2 cup pasta sauce onto bottom of 6-qt. slow cooker sprayed with cooking spray; cover with 7 manicotti. Top with 1/2 cup of the remaining pasta sauce and 1/4 cup of the remaining mozzarella. Cover with layers of remaining manicotti, pasta sauce, mozzarella and Parmesan, then cover with lid.
- Cook on LOW 4 to 6 hrs. (or on HIGH 2 to 3 hrs.).
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
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