CHEESE STUFFED MANICOTTI
Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.
Provided by Melanie2008
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
- Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
- Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g
CHEESY MANICOTTI CREPES
This entree may lack meat but it's loaded with three cheeses! Using homemade crepes instead of manicotti shells makes it special for holidays and other gatherings.-Lori Henry, Elkhart, Indiana
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine filling ingredients. Cover and refrigerate. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d
Nutrition Facts : Calories 410 calories, Fat 23g fat (10g saturated fat), Cholesterol 185mg cholesterol, Sodium 1313mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 23g protein.
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
CHEESE STUFFED MANICOTTI
This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven.
Provided by karilfoster
Categories One Dish Meal
Time 55m
Yield 7 serving(s)
Number Of Ingredients 10
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.
STUFFED MANICOTTI WITH FRESH MARINARA SAUCE
Provided by Food Network
Categories main-dish
Time 2h35m
Yield about 6 servings
Number Of Ingredients 22
Steps:
- Make the crepes (crespelle):
- In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
- Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
- Make the ricotta filling:
- In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
- Make the marinara sauce:
- In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
- Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
- Put it all together:
- Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
- Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
- Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
- Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.
MANICOTTI- CHEESE FILLED ITALIAN CREPES
Ever since I began to make this recipe, I'll never go back to store bought shells again! It's actually easier to make and stuff your own crepe's than it is to boil the shells and have them fall apart while filling them. I can't believe how easy it is and my grandmother is proud of me now! Whenever I make these Manicotti, i always make extra and freeze them individually without sauce, so that on those nights when your running late, take a jar of sauce and layer in a baking dish and cover with foil. bake about 45 minutes and have a home cooked meal in less than an hour! Just add a salad and bread! I hope you all enjoy!
Provided by ItalianMomof2
Categories One Dish Meal
Time 1h40m
Yield 16 Manicotti, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Crepes.
- In either a blender or mixing bowl mix together the eggs and water first.
- Add flour into this slowly till smooth.
- Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
- While the crepe mixture is resting, start on the filling.
- In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
- Mix till all ingredients are incorporated.
- Cover and put in refrigerator till needed.
- After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
- Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
- Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
- Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
- The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
- Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
- Preheat your oven to 325°F.
- Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
- To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
- Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
- Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
- Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
- Cover pan tightly in foil.
- Place in 325°F preheated oven and bake for 40 minutes.
- Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
- Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
- Take out of oven and let rest at least 10 minutes and Enjoy!
- Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!
Nutrition Facts : Calories 848.5, Fat 41.5, SaturatedFat 21.2, Cholesterol 268.5, Sodium 1828.6, Carbohydrate 77, Fiber 9.9, Sugar 31.4, Protein 40
EASY CHEESE-STUFFED MANICOTTI
Make and share this Easy Cheese-Stuffed Manicotti recipe from Food.com.
Provided by lricesk8rgirl
Categories Manicotti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 540, Fat 25.4, SaturatedFat 13.7, Cholesterol 78.7, Sodium 1328.2, Carbohydrate 48.5, Fiber 1.8, Sugar 14.3, Protein 28.6
STUFFED MANICOTTI
Make and share this Stuffed Manicotti recipe from Food.com.
Provided by ThatJodiGirl
Categories Manicotti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Par-boil manicotti noodles, drain.
- Place in a bowl of cold water to prevent sticking.
- Preheat oven to 350°F.
- Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
- Drain shells, pat dry with paper towels.
- Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
- Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
- Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
- Bake covered loosely with foil for 40 minutes.
CHEESE-STUFFED MANICOTTI CREPES
I have to say that these are a bit more time consuming than just using manicotti pasta shells, but the extra time spent making these is well worth the effort! I have even added into the filling, a 10-ounce box of spinach that has been thawed and cooked in the microwave in 1/4 cup water for 5-6 minutes, then hand squeezed very dry, but that is only optional the filling is wonderful even without the spinach, if you decide to add in the spinach, then omit the fresh or dryed parsley. To save time make the crepes up to a day ahead, cover and refrigerate or you can freeze them for up to 1 month. Use you own favorite pasta sauce for this. You should get anywhere from 8-9 manicotti crepes with the amounts listed, I would strongly suggest to double the complete recipe!
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter an 11 x 7-inch baking dish or a 9 x 9-inch baking dish (you can really use any size large enough to hold the crepes and the pasta sauce).
- To make the crepes: In a bowl whisk together 1 cup water, flour, eggs and salt until very well blended (the batter will be thin, add in a bit more water if the batter is too thick).
- Brush a skillet with oil over medium heat.
- Ladle about 2-3 tablespoons of batter into the pan tilting the pan so that the batter coats the bottom.
- Cook the crepe until the bottom is set (about 1 minute, but DO NOT brown, this should take about 1 minute).
- Loosen the edges with a knife, turn the crepe and cook until second side is set (do not brown, this should take about 3 minutes).
- Repeat with remaining batter, brushing with more oil if necessary.
- To make the filling: In a bowl, mix ricotta, 1 cup mozzeralla cheese, Parmesan cheese, egg, fresh garlic, parsley, salt and pepper.
- Spread about 1 cup of pasta sauce in the bottom of the baking dish.
- Spoon about 3 tablespoons filling down the center of the crepe.
- Fold both sides of the crepe over the filling.
- Arrange in the baking dish (seam side down).
- Repeat with remaining filling and crepes.
- Pour about 1 cup pasta sauce over the crepes (the sauce does not have to cover the crepes completely!).
- Sprinkle with mozzeralla cheese (at this point you can cover and refrigerate up to 24 hours before baking).
- Bake for about 25-30 minutes.
Nutrition Facts : Calories 767, Fat 44.1, SaturatedFat 24.3, Cholesterol 294, Sodium 1542.8, Carbohydrate 44.4, Fiber 1.4, Sugar 12.8, Protein 46.7
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