Noboilmanicotti Recipes

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MAKE-AHEAD MANICOTTI



Make-Ahead Manicotti image

With a little advance prep this Make-Ahead Manicotti will be ready to pop in the oven when you're ready for dinner. The no-boil, make-ahead method is a real lifesaver on busy days!

Provided by Valerie Brunmeier

Categories     Main Course     Pasta

Time 9h5m

Number Of Ingredients 11

15 ounces ricotta cheese ((part-skim or regular))
2 eggs
9 ounces frozen chopped spinach (thawed (squeeze out excess liquid))
3 cups shredded mozzarella cheese (divided (part-skim or whole milk))
1/2 cup grated Parmesan cheese (divided)
1 teaspoon minced garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces uncooked manicotti shells ((12 shells))
36 ounces marinara sauce ((I used 1-1/2 (24 ounce) jars))

Steps:

  • In a medium bowl, combine the ricotta cheese and eggs until blended. Stir in spinach, 2 cups mozzarella cheese, 1/4 cup Parmesan cheese, minced garlic, onion powder, salt and pepper.
  • Transfer mixture to a gallon sized sealable plastic storage bag. Use scissors to cut off the tip from one of the bottom corners of the bag.
  • Spread about 1 1/2 cups of marinara sauce over the bottom of a baking dish, spreading it out evenly. Use the makeshift pastry bag to squeeze the spinach and cheese mixture into the uncooked manicotti shells. Arrange the stuffed shells on top of the marinara sauce in a single layer. Pour remaining sauce over the top, being sure that all of the pasta is covered well. Cover the dish with foil and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 400 degrees F. Bake covered for 40 minutes. Remove foil, sprinkle with remaining mozzarella and Parmesan cheese, and bake uncovered for another 7 to 10 minutes or until the cheese has melted and is beginning to get light golden brown.

Nutrition Facts : TransFat 1 g, ServingSize 2 shells, Calories 552 kcal, Carbohydrate 46 g, Protein 36 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 977 mg, Fiber 5 g, Sugar 9 g

NO BOIL MANICOTTI



No Boil Manicotti image

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

1 lb part-skim ricotta cheese
8 ounces shredded mozzarella cheese, divided
3 tablespoons shredded parmesan cheese
1 teaspoon sugar
1 egg, slightly beaten
2 -3 dashes nutmeg
1 tablespoon dried parsley
3 dashes ground black pepper
14 manicotti, uncooked
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3/4 cup water
1 tablespoon onion flakes
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon sugar
3 dashes salt
3 dashes ground black pepper

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.

EASY MANICOTTI



Easy Manicotti image

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

1 lb ricotta cheese
4 ounces mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 teaspoon sugar
1 egg, slightly beaten
nutmeg (to taste)
1 tablespoon parsley, finely chopped
salt and pepper
1 (5 ounce) package manicotti, uncooked
1 (15 1/2 ounce) jar prepared meatless marinara sauce (or homemade, if desired)

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



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

MANICOTTI



Manicotti image

After soaking manicotti, gently pat dry; this will help the sauce adhere to the pasta.

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 12

1 1/2 ounces sun-dried tomatoes (about 15 halves)
6 sheets no-boil manicotti
1 sixteen-ounce container nonfat ricotta
2 tablespoons plus 1 teaspoon roughly chopped flat-leaf parsley
1/4 cup roughly chopped basil leaves
1 large egg yolk
1/8 teaspoon freshly ground nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups Tomato Sauce
3 tablespoons freshly grated Parmesan (1/2 ounce)
Nonstick olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Place tomatoes in small bowl; cover with 1 cup boiling water. Let stand until softened, about 15 minutes. Dry with paper towel, and cut into 1/4-inch dice; transfer to medium bowl.
  • Fill baking dish with very hot water; place manicotti sheets, one at a time, in water. Let stand 10 minutes until softened.
  • To tomatoes, add the ricotta, 2 tablespoons parsley, basil, egg yolk, nutmeg, salt, and pepper, and mix well to combine. On a clean work surface, place one sheet of manicotti lengthwise. Spoon about 1/3 cup ricotta mixture along front edge; roll to form cylinder. Repeat filling-and-rolling process on all manicotti. Spray 9-by-13-inch baking dish with olive-oil spray; spoon about 1/4 cup tomato sauce on bottom.
  • Transfer manicotti to the dish in a single layer; cover with remaining 1 1/4 cups tomato sauce, and sprinkle with Parmesan. Cover with foil; bake 10 minutes. Remove foil; bake until top is browned and sauce is bubbling, 12 to 15 minutes. Garnish with remaining teaspoon parsley.

HOMEMADE MANICOTTI



Homemade Manicotti image

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Steps:

  • Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.

NO-BOIL SLOW-COOKER MANICOTTI



No-Boil Slow-Cooker Manicotti image

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

1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 lb. fresh mushrooms, chopped
2 cups loosely packed stemmed kale, chopped
1 egg, beaten
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 tsp. each dried oregano leaves, garlic powder and onion powder
1 cup KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided

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

MANICOTTI NO BOIL



MANICOTTI NO BOIL image

Categories     Pasta

Yield 8 People

Number Of Ingredients 10

Spaghetti sauce
Mixing bowl
1 Box of Manicotti shells
32 oz. Ricotta cheese
1 cup Parmesan cheese
2 cups Mozzarella cheese
1/2 cup Parsley, chopped
2 Eggs
1/2 tsp. salt
1 cup water

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.

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From therecipes.info


MANICOTTI RECIPE - DINNER AT THE ZOO
2020-02-25 Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly. Spread 1 cup of the marinara sauce over the bottom of the pan. Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture. Arrange the manicotti in a single layer in the pan.
From dinneratthezoo.com


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