GRANDMA'S KITCHEN OLD-WORLD MANICOTTI
I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process.
Provided by Peachie Keene
Categories Manicotti
Time 1h
Yield 12 stuffed shells, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
- Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
- For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
- Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
- See, that wasn't so bad! ;).
- Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
- Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
GRANDMA NANCY'S ZEPPOLI
Provided by Food Network
Time 42m
Yield 50 servings
Number Of Ingredients 7
Steps:
- Dissolve the 3 packets of yeast in 2 cups of warm water. Let the mixture sit for a few minutes.
- Place flour and salt in large deep bowl. Add yeast mixture. The best way to mix this recipe is with your hands. Gradually add water while mixing until it resembles a loose doughy consistency, not too thick and not too watery. You may not have to use all the water. Make sure all the flour is combined. Transfer dough to a larger bowl. Cover with 2 medium size towels and put the bowl in a warm place for 2 hours to rest. After 2 hours, you will see that the dough has tripled in size and is ready for frying.
- Place 2 quarts of oil in deep pot (4 or 6 quart size). Heat oil until very hot. (Grandma did not use a thermometer. She knew the oil was ready by dropping a small amount of dough into the pot).
- You can use a large serving spoon, but we still use our hands, drop golf-ball size piece of dough into hot oil. Fry 1 side for a minute until golden brown. Turn over and fry for another minute. Drain in a large colander (Italians call it the scolapasta).
- Transfer drained zeppoli to large platter and cover loosely with foil to keep warm. When half the dough is used, combine the raisins with the remaining dough. Repeat the frying process until all the dough is used.
- Place the warm zeppolis on large serving platter. Serve with powered sugar.
MANICOTTI
Steps:
- To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6 to 7-inch skillet over moderately high heat until hot. Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish.
- To make the filling, in a bowl combine all of the ingredients, except for the sauce.
- To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of marinara sauce into the flameproof baking dish in an even layer. Arrange the crepes, seam side down, in the dish and spoon on enough of the remaining sauce to coat the crepes. (The dish may be assembled several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden.
- In a deep skillet set over moderate heat, heat the olive oil until hot. Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes. Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes. Add the red pepper to taste, if desired and simmer for 2 minutes more.
- Yield: makes 4 to 6 servings
GRANDMA NANCY'S CREPE RECIPE
Steps:
- Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.
MANICOTTI
Steps:
- Preheat oven to 350 degrees. Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. In a medium bowl mix the ricotta with the egg, salt, and pepper. Spread the ricotta on the Crepe in a straight line, fold edges of crepes over. Place in pan, flap side up. Put a thin slice of mozzarella on each manicotti. Pour tomato sauce over all. Bake at 375 degrees for 30 minutes. Serve.
- In a medium bowl whisk eggs and water until smooth. Add flour, 1/4 cup at a time, and stir until smooth. Heat 6-inch skillet on medium heat. Grease skillet lightly. Ladle about 3 tablespoons of batter in skillet and spread it around. Cook until firm, but not brown. Flip crepes out and cool on a paper towel.
GRANDMA'S MANICOTTI
This is a recipe my mother got from her grandmother who was 1st-generation Sicilian. I've altered it a bit by using sauce from the jar but the main parts of the recipe are intact. There is a bit of prep time but it cooks fairly quickly and tastes wonderful with some garlic bread, a salad, and some light red wine. Also, to make the pasta easier to fill you can use a pastry bag or just cut the end off a ziplock bag.
Provided by Scafire-Jen
Categories Manicotti
Time 1h20m
Yield 14 Manicotti, 14 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms and garlic in olive oil until tender.
- Add ground beef and sausage and brown.
- Drain.
- Boil manicotti noodles according to pkg directions, being careful not to overcook. Aldente is best.
- Preheat oven to 400°F (350 F @ Sea level).
- In large bowl combine mayonnaise, mozzarella, ricotta, 1/2 Parmesan, and ground beef mixture.
- Stuff manicotti noodles with mixture and place in large glass baking dish. Cover with entire bottle of spaghetti sauce, remaining Parmesan, and oregano.
- Cover with foil and bake for 20 minutes.
- Remove foil and continue baking for 15 minutes or until bubbly.
Nutrition Facts : Calories 265.1, Fat 19.2, SaturatedFat 7.2, Cholesterol 46.5, Sodium 573.6, Carbohydrate 9.5, Fiber 0.8, Sugar 3.6, Protein 14.1
GRANDMA'S MANICOTTI
Steps:
- Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
- For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
- Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
- Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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