Inside Out Manicotti Recipes

MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

HOMEMADE MANICOTTI

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.

INSIDE-OUT MANICOTTI

Steps:

• 1. Using a cutting board, chop onion into fine pieces.
• 2. Chop and mince 1 clove of garlic.
• 3. In a large saucepan heat oil over moderately high heat. Add onion and garlic and cook 2 to 3 minutes, stirring constantly, until onion is translucent.
• 4. Stir in tomatoes, tomato paste, basil and 1/2 tsp. of the salt. Bring to a boil; then reduce heat to moderately low, cover pan and simmer 20 minutes, stirring occasionally.
• 5. In a medium sized bowl mix cheeses, egg, pepper, cloves and the remaining 1/2 tsp. salt.
• 6. Heat oven to 350 degrees. Cover the bottom of a 2 1/2 qt. oblong baking dish with about 1 cup of the tomato sauce; sprinkle with half the mostaccioli. Cover with half the cheese mixture, 2 more cups tomato sauce and remaining mostaccioli. Top with remaining cheese and sauce.
• 7. Bake at 350 for 20 to 25 minutes, until sauce is bubbling and cheese is melted.

INSIDE-OUT MANICOTTI

Steps:

• Beat egg and split (you will use only 1/2 an egg for an 8x8 pan).
• Mix Ricotta cheese and 1 cup of mozzarella cheese.
• Spread a thin layer of sauce on the bottom of your pan.
• Layer 2 cups of pasta, then layer 1/2 of cheese mixture and a layer of sauce.
• Repeat layers.
• Add 1/2 cup of plain mozzarella cheese on top of last layer.
• Cover and cook at 350 degrees for 20 minutes or freeze.
• Defrost completely prior to cooking.

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.