MANICOTTI
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
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
EASY BAKED MANICOTTI
Make and share this Easy Baked Manicotti recipe from Food.com.
Provided by SouthernBell2627
Categories Manicotti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses, and pesto sauce until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
- Cook manicotti shells for half of the time on the box. This will keep them firm enough to handle and not fall apart when stuffing. The additional cook time in the oven will cook them the rest of the way. After you remove the partially cooked manicotti from the stove, transfer them into a container of cold water. This will prevent them from continuing to cook
- Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 1/4 cups spaghetti sauce over manicotti. Cover with foil.
- Bake 40 minutes or until heat through.
CHEESE MANICOTTI
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
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
HOMEMADE MANICOTTI
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
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.
BAKED MANICOTTI
Source: Cook's Illustrated We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Brookelynne26
Categories Manicotti
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
- Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
- For the filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside.
- To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
- Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
- Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Nutrition Facts : Calories 386.4, Fat 22.9, SaturatedFat 11.7, Cholesterol 116.3, Sodium 984.5, Carbohydrate 20.5, Fiber 4, Sugar 8.5, Protein 26.9
EASY BAKED MANICOTTI
Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
- Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
- Bake 40 min. or until heated through.
Nutrition Facts : Calories 520, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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