Asparagus Filled Manicotti Recipes

SEAFOOD AND ASPARAGUS MANICOTTI

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package.
• Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
• In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
• Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.

HAM & ASPARAGUS MANICOTTI

Steps:

• 1. Preheat oven to 350°.
• 2. Cook manicotti shells in boiling, salted water until just tender, about 6.
• to 7 minutes. You do not want to overcook them, or they will be hard to.
• fill. Slightly undercooked is fine. Drain, rinse in cold water to stop the.
• cooking process and set aside.
• 3. Meanwhile, add 3 tablespoons butter to a medium sized frying pan. When melted, add the onion and garlic and cook until the onions are translucent, about 2 minutes.
• 4. Cut the asparagus into 1/2- to 1-inch pieces depending on the size and.
• thickness of the asparagus. Remove the woody bottom of the asparagus, about an inch. If the asparagus is really thick, cut it into smaller pieces so it.
• will cook faster. Add the asparagus to the pan and cook until tender,.
• approximately 15 minutes, stirring occasionally. Transfer the asparagus mix.
• to a roomy bowl, add the ham and set aside to cool a bit. Add the 1/4 cup.
• Parmesan cheese. In the same frying pan, melt the 6 tablespoons of butter.
• Stir in the flour. Add the milk and cook over medium high heat, whisking.
• constantly. Bring the white sauce to a boil and boil for about 1 minute or.
• until the sauce starts to thicken. Add the white pepper, tarragon and Swiss.
• cheese. Stir until the cheese has melted. Remove from heat. You will have.
• approximately 4 cups of cheese sauce.
• 5. Add 1 cup of the cheese sauce to the ham mixture. Divide the ham mixture evenly between the manicotti shells. These can be filled with a teaspoon, or your hands-whatever works best for you. Place in a greased 9- x 13-inch glass baking dish. Pour the remaining cheese sauce over the filled.
• manicotti. Sprinkle with 1/2 cup Parmesan cheese and bake at 350° for 30 to 35 minutes or until bubbly and lightly browned.

ASPARAGUS FILLED MANICOTTI

Steps:

• Preheat oven to 350. Coat a 7x10" casserole with cooking spray.
• Cook manicotti as directed on package. Rinse with cold water, drain and arrange in a single layer on a plate.
• Steam asparagus lightly.
• Stack one slice of ham on top on each cheese slice. Arrange 2-3 spears of asparagus at the end of each stack. Roll up tightly. Insert into manicotti. Arrange in casserole dish.
• Heat olive oil in skillet over medium high heat. Add onion and mushrooms and cook till golden. Add flour to skillet and stir till blended. Add chicken broth and wine. Continue stirring till mixture comes to a boil. Reduce heat and simmer til thickened. Stir in parsley.
• Pour sauce over manicotti. Cover and bake for 20 minutes Remove cover and bake 10 mins more.

GARLICKY SHRIMP MANICOTTI

Steps:

• Pre-heat oven to 400°F.
• Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
• Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
• Stir in the parsley and season to taste with pepper; set aside.
• Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
• Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
• Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
• Lay one strip of mozzarella on each over the shrimp mixture.
• With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
• Place seam-side down in your baking dish and repeat with remaining.
• Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
• Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
• Allow to rest 5 minutes before serving.

CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI

Steps:

• Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
• In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
• Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
• Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
• Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
• Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.

RONZONI'S CHEESE-FILLED MANICOTTI

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions. Drain and lay flat on foil to cool.
• Meanwhile, in a large bowl, add most of the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Also add the eggs and seasonings and mix well.
• Spoon or pipe about 1/3 c cheese mixture into each pasta tube and place in a 13 x 9 pan.
• Pour spaghetti sauce over filled pasta, sprinkle with remaining mozzarella, parmesan and parsley.
• Cover with foil and bake 35 minutes or until hot and bubbly.
• NOTE: To make a white sauce, take equal parts butter and flour, melt and brown in pan, taking care not to burn it. Add a pinch of salt and nutmeg, then cream or milk slowly, to reach the right consistency. For this recipe, you would need about 1/2 cup each of butter and flour and about 3 c of cream or milk.

CHEESE FILLED MANICOTTI

Steps:

• Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill.
• Meanwhile, mix ricotta cheese, 1 1/2 cup of the mozzarella cheese, 1/4 cup of the parmesan cheese the egg, parsley, salt, pepper and nutmeg.
• Spoon mixture into manicotti shells, using at least 1/3 cup per shell. Place filled manicotti shells in a single layer in greased 13X9 inch baking pan.
• Pour spaghetti sauce over manicotti shells.
• Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese, bake at 350 for 35 minutes or until hot.

MANICOTTI

Steps:

• 1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• 2. Preheat oven to 350 degrees F (175 degrees C).
• 3. 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.
• 4. Bake 45 minutes, or until bubbly.