MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
MC CALL'S COOKING SCHOOL MANICOTTI
This is the most delicious manicotti EVER! The homemade noodles are like crepes, and they melt in your mouth. You won't miss the meat. We used cottage cheese in place of the ricotta. Recipe courtesy of Mccall's Cooking School 1984.
Provided by Bay Laurel
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
- Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
- Bring to boiling, and reduce heat.
- Simmer mixture, covered and stirring occasionally, 1 hour.
- Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
- Beat just until smooth.
- Let stand 1/2 hour or longer.
- Slowly heat an 8" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
- Cook over medium heat until top is dry but bottom is not brown.
- Turn out on a wire rack to cool.
- Continue cooking until all of the batter is used.
- As the manicotti cool, stack them with waxed paper between them.
- Preheat oven to 350.
- Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
- Beat with wooden spoon to blend well.
- Spread about 1/4 cup filling down the center of each manicotti and roll up.
- Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
- Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
- Cover with 1 cup sauce and sprinkle with parmesan.
- Bake, uncovered, 1/2 hour or until bubbly.
Nutrition Facts : Calories 817.9, Fat 50.4, SaturatedFat 23.1, Cholesterol 397.8, Sodium 2490.9, Carbohydrate 48.8, Fiber 4.9, Sugar 13.1, Protein 44
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