Homemade Manicotti Stuffed With Prosciutto And Ricotta Yummy Recipes

PROSCIUTTO PIE

Steps:

• Preheat oven to 400°F.
• Spread one pie crust in 9" inch pie pan.
• Combine ricotta cheese, eggs, parmesan cheese, prosciutto and parsley in a bowl and season lightly with pepper.
• Fill the pie shell with the ricotta mixture and cover the pie with the second pie crust. Trim and crimp the edges of the crust.
• Bake at 400°F for 20 minutes. Then reduce the temperature to 350°F and cook for an additional 25 to 30 minutes or until the filling is cooked through and the crust is golden.

BAKED MANICOTTI WITH PROSCIUTTO

Steps:

• Preheat oven to 375 degrees.
• Sauce: Coarsely chop tomatoes in a blender or food processor to make 1/4 inch chunks. You may have to do this in several batches to make the pieces relatively uniform.
• In a large saucepan, heat the oil, garlic, and pepper flakes in large saucepan over medium heat until garlic is just barely starting to brown (1-2 minutes). Add tomatoes and salt; cook until sauce thickens slightly (about 15 minutes). Add basil and salt.
• Filling: Combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper, and herbs. Set aside.
• Assembly: Cook noodles until just pliable. Place in single layer on clean kitchen towels. Pour about 1 1/2 cups of sauce in the bottom of 9" x 13" baking dish; spread evenly. Place 1 slice of prosciutto on each noodle. Spread 1/4 cup cheese mixture onto bottom 3/4 of each noodle on top of prosciutto, leaving top 1/4 of noodle uncovered. Starting from the end with cheese, roll into the noodle into a tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, covering each noodle completely.
• Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles (about 40 minutes).
• Remove manicotti from the oven and adjust the oven rack to the highest position. It should be about 6 inches from the heating element. Sprinkle remaining 1 cup parmesan cheese evenly over the manicotti. Do not replace the foil. Broil until cheese starts to brown. Cool 15-20 minutes before serving to allow the manicotti to set.
• This recipe 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.

HOMEMADE MANICOTTI

Steps:

• TO MAKE THE CREPES --.
• Whisk all the manicotti crepe ingredients together to make a smooth, but very liquidity batter. Should be the consistency of a creamy soup.
• Heat a 8" non stick skillet on med/high heat. When hot pour 1/4 cup of the crepe batter into the skillet and tilt skillet to spread batter evenly on bottom of entire skillet. See photo.
• Cook til the crepe starts to look dry and til the edges start to pull away from the skillet. this should take about 1 minute. Then with a spatula, gently flip the crepe. Cook the other side for about 20 seconds.
• Remove from skillet and repeat process til all the crepes are done. Stack them as you would pancakes. See photo.
• TO MAKE THE FILLING --.
• Mix together the ricotta, grated romano or parmesan, parsley and half the mozzarella.
• Fill each crepe with 3 tablespoons full of filling, by placing the filling in the center of the crepe.
• Then fold each side of the crepe over the filling, overlapping the crepe slightly. See photo.
• Place seam side down on a large baking dish or aluminum foil tray. Placing them right next to each other.
• Pour about 1/4 cup of tomato sauce over each manicotti. Then sprinkle with remaining mozzarella.
• Bake uncovered at 400 degrees for about 20 minutes or till cheese has melted and manicotti are heat through.
• Serve warm with extra grated romano or parmesan cheese on top, if desired.

STUFFED MANICOTTI

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.

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.

HOMEMADE MANICOTTI

Steps:

• Preheat oven to 350.
• In a medium bowl, combine ricotta, 1 cup mozzarella, 1/2 cup romano, parsley and milk.
• In another bowl, whisk eggs with 1 cup of water. Whisk in flour.
• Heat a greased 8" non-stick skillet over medium heat.
• Ladle (small one) batter into skillet, swirling to cover surface of pan.
• Cook for 1 minute on each side.
• Repeat with remaining batter. (spraying cooking spray with each new crepe).
• Stack crepes on plate. (You should wind up with 13 crepes).
• Spread half of the meat sauce into a 9x13 baking dish.
• Spoon cheese mixture onto center of crepe and roll closed.
• Arrange in baking dish.
• Top with remaining sauce and cheeses.
• Bake for 25 minutes.

MANICOTTI CREPES

Steps:

• Beat all ingredients together until smooth.
• Pour about 1/4 cup in small frying pan (DO NOT ADD OIL, BUTTER OR PAM TO THE FRYING PAN) and tip pan until mixture is evenly spread or use back of spoon and spread.
• Crepe should be as thin as possible.
• When edges get dry and turn upward, flip crepe over and fry other side until lightly browned (1 minute). Fill each crepe with your favorite manicotti filling.

HOMEMADE MANICOTTI STUFFED WITH PROSCIUTTO AND RICOTTA! YUMMY!!

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, Mozarella, Prosciutto,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" 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. 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 degrees.
• Take a Baking pan (13x9 or larger) and cover the bottom with sauce.
• To assemble the crepe, place about 2 tablespoons of the filling in 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 degree pre-heated oven and bake for 40 minutes.
• Take foil off and sprinkle the remaining cup of shredded Mozarella evenly on the top.
• Put back in oven till cheese melts. (approx 5-10 minutes).
• take out of oven and let rest about 10 minutes and Enjoy!
• Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!