5 Cheese Stuffed Manicotti Recipes

EASY STUFFED MANICOTTI

Steps:

• Preheat oven to 375°F.
• Bring a large pot of salted water to a rolling boil. Add manicotti and boil for the 7-8 minutes, until almost tender*.
• Drain and rinse manicotti 2-3 times under cold water until cooled to room temperature.
• In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper.
• Place ricotta mixture in a large piping bag or large freezer bag and snip the end.
• Lightly grease a 9x13 baking dish and spread 1 cup of marinara sauce in the bottom.
• Fill each manicotti shell with ricotta cheese mixture and line up on top of the marinara sauce in the baking dish, dividing the ricotta evenly between the 12 manicotti.
• Top the filled manicotti with the remaining 1 1/2 cups sauce, 1 cup mozzarella cheese, and 1/4 cup Parmesan.
• Lightly grease a piece of foil or lid and cover the baking dish. Bake at 375°F for 25-30 minutes until heated through and pasta is tender. Serve.

CHEESE MANICOTTI

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.

SPINACH CHEESE MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
• Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

BEEF AND CHEESE MANICOTTI

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.

CHEESE STUFFED MANICOTTI

Steps:

• Heat oven to 350°F
• Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
• Add pasta and stir; return to rapid boil.
• Cook uncovered, stirring occasionally, for 4 to 6 minutes.
• Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
• In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
• Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
• Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
• Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
• Cover with foil; bake 35 minutes or until hot and bubbly.
• Remove from the oven and serve.

MANICOTTI

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.

EASY CHEESE-STUFFED MANICOTTI

Steps:

• Cook manicotti acoording to package directions.
• Combine cheeses, parslet, salt, and pepper and spooon into manicotti.
• Spread a thin layer of sauce on the bottom of a 13 by 9 inch baking pan.
• Arrange manicotti in single layer over sauce.
• Add remaining sauce.
• Cover with foil and bake at 350 for 40 minutes.
• Remove foil and abke 15 minutes.