Zucchini N Cheese Manicotti Recipe Recipe 425

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ZUCCHINI MANICOTTI



Zucchini Manicotti image

This manicotti recipe from Delish.com is so good you won't even miss the carbs.

Categories     zucchini recipes     low-carb manicotti     low-carb pasta     zucchini pasta recipe

Time 50m

Yield 4

Number Of Ingredients 11

1 1/2 c. ricotta
1 c. finely grated Parmesan, divided
1 large egg, lightly beaten
1 clove garlic, minced
1/2 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
4 medium zucchinis, sliced 1/4" thick
1 c. marinara
1 1/2 c. shredded mozzarella
2 tbsp. thinly sliced fresh basil

Steps:

  • Preheat oven to 350° and spray a large baking dish with cooking spray.
  • In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
  • On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.
  • Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
  • Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
  • Garnish with fresh basil then serve immediately.

ZUCCHINI 'N CHEESE MANICOTTI RECIPE RECIPE - (4.2/5)



Zucchini 'n Cheese Manicotti Recipe Recipe - (4.2/5) image

Provided by á-4084

Number Of Ingredients 11

Six teen 1/4-inch-thick zucchini slices, cut lengthwise from 2 - 3 large zucchini (see HG Tips!)
1/2 cup finely chopped onion
1 cup light/low-fat ricotta cheese
1/4 cup chopped basil, or more for topping
2 tbsp. reduced-fat Parmesan-style grated topping
1/8 tsp. each salt and black pepper
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 cup canned crushed tomatoes
1/3 cup shredded part-skim mozzarella cheese
Optional topping: chopped basil

Steps:

  • Directions: Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until soft and lightly browned, about 2 minutes. Transfer onion to a medium bowl. Add ricotta cheese, basil, Parm-style topping, salt, and pepper. Add 1/4 tsp. each Italian seasoning and garlic powder, and mix until uniform. Lay 4 zucchini slices vertically on a dry surface, slightly overlapping, to form a rectangle. Spoon 1/4th of the ricotta mixture (about 1/4 cup) onto the bottom of the rectangle. Carefully roll up the rectangle over the filling and continue rolling until you reach the top. (The zucchini doesn't need to look perfectly uniform... It just needs to hold the filling!) Using a wide spatula, transfer to the baking pan, seam side down. Repeat to make 3 more manicotti. In a medium bowl, mix canned crushed tomatoes with remaining 1/4 tsp. each Italian seasoning and garlic powder. MAKES 2 SERVINGS To prevent the zucchini from rolling around when you slice it, cut off a thin piece from the length of the zucchini, creating a flat surface. Then lay the flat part on the cutting board, and slice vertically. Make sure your slices are no thicker than 1/4 inch each.

ZUCCHINI MANICOTTI



Zucchini Manicotti image

Zucchini manicotti is a delicious vegetarian, gluten-free alternative to traditional manicotti and makes for a healthy and easy meatless dinner!

Provided by Alena Kharlamenko, MS, RD

Categories     Appetizers and Snacks     Main Course

Time 35m

Number Of Ingredients 10

2 large zucchini
15 ounces ricotta cheese
1 large egg
½ cup frozen spinach, thawed
1 tablespoon chopped fresh basil leaves
½ teaspoon garlic powder
¼ teaspoon salt
1¼ cup marinara sauce, divided
½ cup shredded mozzarella cheese
¼ cup shredded parmesan cheese

Steps:

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Slice zucchini into ¼-inch thick noodles using a mandoline. Stack the sliced zucchini onto the baking sheet, spraying each layer with avocado oil or olive oil and sprinkling with salt. Roast for 10 minutes, or until tender. Remove from heat and let cool slightly.
  • Meanwhile, prepare the ricotta mixture: In a medium bowl, mix together ricotta, egg, spinach, basil, garlic powder, and salt.
  • Spread ¾ cup of marinara sauce over the bottom of a 13x9 baking dish.
  • Assemble the manicotti: Spread ~1 tablespoon of the ricotta mixture onto the thickest end of the zucchini noodle, and then roll. Place the rolled zucchini noodle onto the marinara-topped baking dish, with the last end facing down. Continue with each zucchini noodle.
  • Spread the remaining marinara over the stuffed zucchini. Sprinkle with shredded mozzarella, and then top with shredded parmesan. Bake uncovered in the oven for 15-20 minutes, or until the cheese has melted.
  • Let cool for 5-10 minutes. Serve and enjoy!

ZUCCHINI MANICOTTI



Zucchini Manicotti image

Make and share this Zucchini Manicotti recipe from Food.com.

Provided by Recipe Junkie

Categories     Manicotti

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

12 manicotti
1 tablespoon olive oil
1 medium onion, chopped
4 medium zucchini, chopped
1 garlic clove, minced
1 (14 ounce) can Italian stewed tomatoes
1 1/2 cups low fat cottage cheese
1 cup grated cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups grated parmesan cheese

Steps:

  • Cook manicotti shells according to package directions.
  • In large skillet, heat oil.
  • Add onion, garlic and zucchini.
  • Cook on low heat for about 15 minutes until zucchini is tender.
  • Cool zucchini mixture, then add cottage cheese, cheddar cheese and 2 and 1/2 c of the parmesan cheese.
  • Mix well, adding salt and pepper.
  • Stuff shells with mixture and place side by side in a greased 9x13" glass baking pan.
  • Put stewed tomatoes in blender to chop tomatoes.
  • Pour over shells.
  • Cover and bake at 350 for 25 minutes.
  • Uncover, sprinkle remaining parmesan cheese over top and continue baking 10-15 minutes longer.

Nutrition Facts : Calories 245.3, Fat 14.6, SaturatedFat 8.2, Cholesterol 41, Sodium 878.8, Carbohydrate 8.9, Fiber 1.4, Sugar 4, Protein 20.4

CHEESY VEGETABLE MANICOTTI



Cheesy Vegetable Manicotti image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small zucchini, finely diced
1 small yellow squash, finely diced
Salt and freshly ground black pepper
One 15-ounce container whole-milk ricotta
1/2 cup finely grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley leaves
1 large egg, beaten
One 28-ounces can whole peeled San Marzano tomatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
Neutral oil or nonstick cooking spray, for the baking dish
12 manicotti shells, cooked according to package instructions and drained
1 1/2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool.
  • Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine.
  • For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil.
  • For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray.
  • Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells.
  • Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving.

CHEESY ZUCCHINI MANICOTTI



Cheesy Zucchini Manicotti image

You'll never remember that the zucchini is in this recipe to replace pasta -- the flavors come through and all the cheesy goodness takes center stage!

Provided by Lolita Carrico

Categories     dinner

Number Of Ingredients 16

4 whole zucchini squash, sliced lengthwise about 1/8" - 1/4" in thickness (I prefer to use a mandoline for even slices)
1 pound ground beef
2 cups no sugar added marinara sauce (I like Rao's)
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup whole milk ricotta cheese
1 egg (lightly beaten)
1 - 2 cloves minced garlic
2 tbsp dried parsley
1 tbsp dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes (optional)
1 tsp ground pepper
1 tsp sea salt
2 tbsp olive oil
2 tbsp butter

Steps:

  • Preheat over to 350 degrees.
  • Spray an 8" x 8" baking dish with oil and set aside.
  • Heat olive oil and butter in skillet over medium heat and add minced garlic. When garlic is soft, add ground beef, pepper, salt, 1 tsp basil, 1/2 of oregano and 1/2 of parsley, and crushed red pepper flakes, if using.
  • Brown beef until cooked through and add marinara sauce. Lower to simmer, cover and let simmer while you prepare the zucchini and filling.
  • In a medium bowl, combine egg, ricotta and parmesan cheese, 1/2 cup of mozzarella cheese and remaining spices and mix well. Season to taste with salt and pepper.
  • Coat the bottom of the prepared dish with 1/2 cup of meatsauce.
  • Place about 1 tbsp of cheese mixture at the end of a zucchini "sheet" and roll loosely. Place seam side down in prepared dish. Repeat with remaining zucchini sheets and cheese. Arrange zucchini rolls close together, but not too tightly.
  • Sprinkle 1/4 cup of shredded mozzarella over rolls evenly.
  • Pour remaining sauce over rolls and shredded cheese.
  • Sprinkle with remaining mozzarella cheese.
  • Place dish in preheated oven for 20 - 25 minutes.

Nutrition Facts : Calories 345 kcal, Carbohydrate 9 g, Protein 22 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 883 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SPECIAL CHEESE MANICOTTI



Special Cheese Manicotti image

Shredded zucchini and bottled Italian salad dressing give such yummy flavor to the cheese filling in this pasta bake that guests will never miss the meat. "It's the perfect size for a small gathering," informs Lisa Otis of Drain, Oregon.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 7 servings.

Number Of Ingredients 12

1 package (8 ounces) manicotti shells
2-1/2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten
3/4 cup sour cream
1/3 cup prepared Italian salad dressing
1/2 cup shredded zucchini
1 jar (14 ounces) spaghetti sauce

Steps:

  • Cook manicotti according to package directions; rinse in cold water and drain. In a large bowl, combine 2 cups mozzarella cheese, Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in the egg, sour cream, salad dressing and zucchini., Carefully stuff manicotti with cheese filling. Place in a greased 13x9-in. baking dish. Pour spaghetti sauce over top. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 396 calories, Fat 20g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 879mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.

MANICOTTI WITH CHEESE



Manicotti with Cheese image

A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!

Provided by Mary

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
3 ½ (32 ounce) jars spaghetti sauce

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 on waxed paper or aluminum foil to prevent the noodles from sticking together.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
  • In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g

FOUR CHEESE MANICOTTI



Four Cheese Manicotti image

Make and share this Four Cheese Manicotti recipe from Food.com.

Provided by Larlisa Crews

Categories     Manicotti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

12 uncooked manicotti
cooking spray
1/2 cup finely chopped onion
3 cloves garlic, minced
1 cup shredded part-skim mozzarella cheese, divided (4 oz)
1/2 cup grated fresh parmesan cheese, divided (2 oz)
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1 (15 ounce) carton fat-free ricotta cheese
1 (6 ounce) package garden vegetable-flavored light cream cheese, softened
4 ounces block fat free cream cheese, softened (about 1/2 cup)
5 ounces frozen chopped spinach, thawed,drained and ssqueezed dry
1 (27 1/2 ounce) jar tomato-and herb reduced fat low-sodium pasta sauce
oregano sprig (optional)

Steps:

  • Preheat oven to 350.
  • Cook pasta according to package directions, omitting salt and fat; set aside.
  • Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
  • Add onion and garlic: saute 3 minutes.
  • Remove from heat;set aside Combine 1/2 cup mozzarella cheese,1/4 cup Parmesan cheese, Italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
  • Stir in onion mixture and spinach.
  • Spoon cheese mixture into cooked manicotti.
  • (about 1/3 cup per shell) Divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
  • Arrange 2 stuffed manicotti in each dish.
  • Pour remaining sauce over each serving.
  • Place dishes on a baking sheet.
  • Cover each dish with foil and bake at 350 for 25 minutes.
  • Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.
  • Garnish with oregano, if desired.
  • Yield 6 servings (serving size 2 manicotti for 8 pts).

Nutrition Facts : Calories 238.7, Fat 15.2, SaturatedFat 9, Cholesterol 54.9, Sodium 607.7, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 19.1

THREE-CHEESE BROCCOLI MANICOTTI



Three-Cheese Broccoli Manicotti image

This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.

Provided by Chef John

Categories     Manicotti

Time 1h40m

Yield 6

Number Of Ingredients 15

2 large heads broccoli
1 (8 ounce) package manicotti shells
2 cloves garlic, crushed
1 cup ricotta cheese
4 ounces grated provolone cheese
1 ½ cups grated Parmigiano-Reggiano cheese, divided, or more to taste
2 large eggs, beaten
2 teaspoons kosher salt, or to taste
1 pinch cayenne pepper, or to taste
1 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
3 ½ cups prepared marinara sauce
2 ½ cups water
6 ounces cooked, crumbled, hot Italian sausage
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

  • Bring a pot of generously salted water to a boil.
  • Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
  • Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
  • Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
  • Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
  • Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
  • Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring tomato sauce and water to a simmer over medium-high heat.
  • Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
  • Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
  • Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
  • Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
  • Garnish with parsley and let sit for 10 minutes.
  • Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg

CHEESE MANICOTTI



Cheese Manicotti image

Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 7 servings.

Number Of Ingredients 12

1 carton (15 ounces) reduced-fat ricotta cheese
1 small onion, finely chopped
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
4 cups marinara sauce
1/2 cup water
1 package (8 ounces) manicotti shells
Additional parsley, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.

Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

FOUR-CHEESE MANICOTTI



Four-Cheese Manicotti image

A regular spoon works great for stuffing the manicotti noodles, but for a slightly faster fill you could use a piping bag instead.

Provided by Dawn Perry

Categories     Pasta     Dinner     Tomato     Cheese     Parmesan     Ricotta     Mozzarella     Bake

Yield 6 servings

Number Of Ingredients 18

6 tablespoons unsalted butter, divided
1 medium onion, chopped
2 garlic cloves, finely chopped
2 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground pepper, divided
1 (28-ounce) can whole peeled tomatoes
1 (14-ounce) can whole peeled or diced tomatoes
1 1/4 cups (packed) basil leaves, coarsely chopped, divided
8 ounces dried manicotti noodles
Olive or vegetable oil (for greasing)
1/4 cup all-purpose flour
2 cups whole milk
1 cup grated Parmesan (about 3 ounces), divided
2/3 cup grated Pecorino Romano (about 2 ounces), divided
1 pound fresh ricotta
8 ounces fresh mozzarella, cut into 1/2" pieces
1 shallot, finely chopped
1 large egg

Steps:

  • Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
  • Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
  • Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
  • Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
  • Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.

MANICOTTI



Manicotti image

If you choose to make the manicotti with pasta squares, fill and roll them on a damp towel-it will make them easier to handle. For a lighter, thinner sauce, add a little stock to the tomato sauce or to the baking dish after you add the sauce, or don't cook the sauce quite so much when you make it. If you have some fresh basil in the kitchen, tear some leaves and scatter them over the manicotti in the dish right before you bake them.

Yield makes 6 servings (about 18 manicotti)

Number Of Ingredients 10

1 pound fresh ricotta cheese or one 15-ounce container whole-milk ricotta cheese
Tomato Sauce (page 151)
Crepes (page 162) or Cooked Pasta Squares (page 182)
2 large eggs
1 teaspoon salt
1 1/2 cups cubed (1/4-inch) fresh mozzarella (about 6 ounces)
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup chopped fresh Italian parsley 1/4 teaspoon freshly ground white pepper
Pinch ground nutmeg, preferably freshly grated
4 ounces fresh mozzarella cheese, grated (about 1 1/4 cups), optional

Steps:

  • Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
  • Make the tomato sauce and the crepes or pasta squares. (The crepes may be made up to one day in advance; the pasta squares up to several hours in advance.)
  • Whisk the eggs and salt together in a large bowl until foamy. Add the drained ricotta, the mozzarella cubes, 1/2 cup of the Parmigiano-Reggiano, the parsley, pepper, and nutmeg. Stir well until blended.
  • Preheat the oven to 425° F. Coat the bottom of each of two 13 × 9-inch baking pans (or any two pans into which the manicotti will fit comfortably) with 1/2 cup of the sauce. Working with one crepe or pasta square at a time, spoon 3 full tablespoons of the ricotta filling about 1 inch from the edge closest to you. Roll loosely into a cylinder, smoothing out the filling along the length of the tube as you roll.
  • Arrange the manicotti, seam side down and side by side, over the sauce in the baking pans. Spoon the remaining sauce over the manicotti and sprinkle them with the remaining 1/2 cup of the Parmigiano-Reggiano. Cover the baking dishes loosely with aluminum foil and poke the foil several times with a fork.
  • Bake 20 minutes. Uncover the dishes, scatter the grated mozzarella, if using, over the top of the manicotti, and bake until the edges are bubbling and the cheese topping is golden brown, about 20 minutes.

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From cookingwithtyanne.com


AUTHENTIC ITALIAN MANICOTTI RECIPE +VIDEO | KEVIN IS COOKING
2020-12-02 Cook the manicotti in a large pot of heavily salted boiling water for 6 minutes. Drain and gently toss with a little olive oil to keep from sticking and allow to cool. Combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan, parsley and nutmeg. Mix well and stir the cooled meat mixture into the cheese mixture.
From keviniscooking.com


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


CHEESE AND SPINACH MANICOTTI - MAJOR GATES
Pre-heat the oven to 350 degrees Fahrenheit. In a large mixing bowl, mix together the ricotta cheese and cottage cheese. Next add in the drained spinach and stir. Then add in the Parmesan and the Italian Style shredded cheese and stir. Then add in the eggs and then 1 cup of mozzarella and stir. Add in pepper if desired and stir.
From majorgates.com


ZUCCHINI MANICOTTI RECIPE - COOK.ME RECIPES
2020-03-05 Assemble the manicotti. 1. Place three zucchini slices on a clean work surface so that they overlap slightly. Place a spoon of ricotta mixture on top of each slice. Roll up tight and transfer the manicotti to the baking dish. 4.
From cook.me


ZUCCHINI MANICOTTI [VIDEO] | RECIPE [VIDEO] | MANICOTTI ... - PINTEREST
Zucchini Manicotti is the low-carb dinner you'll actually want to eat. Get the recipe at Delish.com. This cheesy, Zucchini Rollatini is a delicious, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
From pinterest.com


KETO & LOW-CARB LEAN AND GREEN ZUCCHINI SPINACH MANICOTTI
2021-03-19 Preheat oven to 375*F. Using a mandoline slicer, slice zucchini lengthwise into 1/8-inch thick slices, set aside. In a medium-sized bowl, combine ricotta, egg, spinach, 1/2 cup mozzarella, parmesan, salt ( optional), and nutmeg (optional). Layer 3 slices of zucchini parallel to each other, so that they are slightly overlapping one another.
From leanandgreenrecipes.net


THREE CHEESE MANICOTTI - I AM HOMESTEADER
2019-06-29 Instructions. Preheat oven to 350° F. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente and then drain (optional: drizzle lightly with oil to prevent the noodles from sticking).
From iamhomesteader.com


THE BEST BAKED CHEESE MANICOTTI RECIPE - WHOLESOME FARMHOUSE …
2022-02-16 Tips for Perfect Manicotti Pasta. It is important to cook your manicotti noodles just until Al Dente.This means that the pasta should be just a bit undercooked. (a bit firm to the touch). When stuffing the pasta tubes with the filling, this will make it easier, and the pasta shells won’t split.They will finish cooking when they are nestled in the pasta sauce and baking in the oven.
From wholesomefarmhouserecipes.com


HOMEMADE BAKED STUFFED MANICOTTI RECIPE | THE RECIPE CRITIC
2021-08-23 Preheat oven to 350 degrees. Cook the manicotti according to package directions and rinse in cold water. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg. Stuff the shells with the cheese mixture. I find that using a piping bag works the best.
From therecipecritic.com


FOUR CHEESE BAKED MANICOTTI - A FAMILY FEAST®
2022-03-02 In a small saute pan over medium heat cook onions and garlic in the olive oil until soft, about 4-5 minutes, then set aside to cool. In a large bowl, mix ricotta cheese, one cup of the Parmesan cheese, all of the Romano cheese, one cup of the mozzarella cheese, the parsley, basil, oregano, eggs, salt, pepper and the cooled onion and garlic.
From afamilyfeast.com


THE BEST CHEESE MANICOTTI | EASY WEEKNIGHT RECIPES
2022-03-07 Prep the Oven, Baking Dish, and Pasta. First, preheat your oven to 350°F. Prepare a baking dish and pour in a cup of marinara sauce. Make sure it coats the bottom evenly. Stuff Your Manicotti. Combine half of your mozzarella cheese, provolone, parmesan, herbs, pepper, spinach, and egg in a large bowl.
From easyweeknightrecipes.com


MILLION DOLLAR MANICOTTI RECIPE - DINNER, THEN DESSERT
2021-06-23 Put mixture into a large ziplock back and cut a 1 inch long opening into the bottom corner. Pipe filling into manicotti shells. Add 1 cup marinara to the bottom of a 9x13 baking dish. Add the stuffed shells and top with the remaining sauce. Add ground beef to a large skillet on medium heat. Season with salt and pepper.
From dinnerthendessert.com


CHEESE MANICOTTI {NO-BOIL METHOD} | FAVORITE FAMILY RECIPES
2020-09-02 Preheat oven to 350 degrees. In a medium-sized bowl mix ricotta cheese, 1 1/2 cups of mozzarella cheese, parmesan cheese, egg, and spices until well blended. Spread 1/2 cup of spaghetti sauce evenly on the bottom of a 9x13 pan. Spoon the cheese mixture into a Ziploc plastic bag. Clip one corner of the bottom of the bag, about 1/2 inch.
From favfamilyrecipes.com


EASY, NO-BOIL THREE CHEESE MANICOITTI RECIPE - $5 DINNERS
2011-11-16 Instructions. Preheat oven to 375 F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray. Add about 1/2 of the marinara sauce in the bottom of the pan. Add the cottage cheese, shredded mozzarella cheese, Italian seasoning and salt and pepper into a gallon size FREEZER bag and gently knead until it is mixed up. Cut a small corner ...
From 5dollardinners.com


THREE CHEESE MANICOTTI (NO BOIL PASTA RECIPE) - CHRISTINA'S CUCINA
2020-09-27 Step 1: Make the Filling. Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta, eggs, grated Parmigiano Reggiano or pecorino cheese, salt, and pepper and mix well. Next, toss in the shredded mozzarella. Mix well.
From christinascucina.com


FOUR CHEESE MANICOTTI WITH MEAT SAUCE - COPYKAT RECIPES
2019-02-12 Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to the sauce. Cook pasta according to the package directions, drain and allow to cool, separately, on wax ...
From copykat.com


ZUCCHINI MANICOTTI RECIPE | SUR LA TABLE
Preheat oven to 375°F. Heat 2 teaspoons olive oil in large skillet over medium heat. Add garlic and chili flakes; sauté 1 to 2 minutes. Stir in whole tomatoes, tomato paste and salt. Simmer 10-15 minutes. Break up whole tomatoes with back of spoon. Stir in basil and remove from heat. Heat 1 tablespoon olive oil in large skillet over medium heat.
From surlatable.com


CREAMY FOUR CHEESE BAKED MANICOTTI - SIP AND FEAST
2020-04-08 Boil manicotti to very al dente, drain, and set aside to cool on a wire rack. Mix the ricotta, ⅔ of the mozzarella, the grated Parmigiano and Pecorino, and the minced parsley. Taste test and adjust salt and pepper levels. When satisfied, add 2 eggs and mix until smooth. Place the ricotta mixture into a plastic bag.
From sipandfeast.com


LOW CARB ZUCCHINI & BACON MANICOTTI | MOMS RECIPE COLLECTION
2018-02-23 Instructions. Preheat oven to 375 degrees Fahrenheit. In a large bowl mix together ricotta cheese, egg, seasonings, half a cup of mozzarella cheese, and grated cheese. Fold in bacon, set bowl aside. In small batches, microwave zucchini for about 15 seconds, then with paper towels absorb as much of the liquid as you can from the zucchini.
From momsrecipecollection.com


DECONSTRUCTED MANICOTTI SKILLET WITH ZUCCHINI NOODLES
2014-05-13 Instructions. Preheat the oven to 375 degrees. Place a large castiron or nonstick skillet over medium heat and add in the olive oil. Add in the garlic, red pepper flakes and onions and cook for 2-3 minutes or until onions are translucent. Add in the canned tomatoes and season with salt and pepper.
From inspiralized.com


BAKED THREE CHEESE MANICOTTI RECIPE - WHITNEYBOND.COM
2019-08-07 Cut the corner of the bag and pipe the cheese into the shells. Put the dish together. Preheat the oven to 350°F. Pour half of the Italian Sausage Marinara in a 9 inch x 13 inch baking dish. Place the stuffed manicotti shells in a single layer over the marinara sauce. Pour the remaining sauce over the manicotti.
From whitneybond.com


CLASSIC CHEESE MANICOTTI - A FAMILY FEAST®
2022-03-02 Add the cooked onions and garlic along with two beaten eggs, one cup of the mozzarella cheese, one cup of the Parmesan cheese, ¼ cup of the chopped parsley, salt, pepper, oregano and basil and stir to combine. Preheat oven to 400 degrees F. Spread one cup of the marinera sauce in the bottom of a 9X13 baking dish.
From afamilyfeast.com


THE BEST CHEESE MANICOTTI RECIPE - SELF PROCLAIMED FOODIE
2021-11-15 Prepare cheese filling: In a large bowl, combine ricotta, garlic, half of the mozzarella, half of the Parmesan, eggs, Italian seasoning, basil, salt and pepper, and red pepper flakes. Mix well. Add to large resealable plastic bag. Prepare manicotti: Add about ½ cup of the sauce to the bottom of an 11x17 baking dish.
From selfproclaimedfoodie.com


BEST CHEESE MANICOTTI RECIPE - HOW TO MAKE CHEESE-STUFFED
2018-10-19 In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain. In a large skillet over medium heat, heat oil. Add onion …
From delish.com


CHEESY CHICKEN MANICOTTI RECIPE - SWEET PEA'S KITCHEN
Instructions. Preheat oven to 350F. In a food processor, combine ricotta cheese, cottage cheese, basil, thyme, garlic. powder, onion powder, and chicken breast. Pulse about 5-6 times, or until fully. combined. Fold in mozzarella cheese and transfer to a large ziploc bag. Pipe filling into each manicotti noodle and place into a large baking pan.
From sweetpeaskitchen.com


VEGGIE & CHEESE MANICOTTI RECIPE | GOOD LIFE EATS
2021-04-26 Mix well. Grate the carrot, zucchini, squash, and broccoli. Add the vegetables to the cheese mixture and stir to combine. Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9×13-inch pan with 1 cup of sauce. Line the manicotti up in the baking dish and top with more sauce.
From goodlifeeats.com


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