MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
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.
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.
EASY, STUFFED MANICOTTI
This is so simple and easy. You do NOT have to boil the shells or cook the meat ahead of time(you dont pre-cook your meat for meat loaf, do ya?) It all cooks perfectly together in the oven.
Provided by wynde
Categories Manicotti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
- Combine first 8 ingredients together in a bowl.
- Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
- Place shells in pan and pour remaining sauce of shells.
- Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
- Remove and enjoy.
- Goes wonderfully with a tossed salad and garlic bread.
Nutrition Facts : Calories 1164, Fat 66.5, SaturatedFat 30.5, Cholesterol 237.7, Sodium 1806.9, Carbohydrate 73.6, Fiber 3, Sugar 10.2, Protein 64.7
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
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
Make and share this Stuffed Manicotti recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 50m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef, onion, and garlic. Fry until ground beef is no longer pink. Remove from heat.
- Combine 1 cup cheese, eggs, salt, and Italian seasoning. Add to the ground beef mixture and mix well.
- Cook manicotti according to directions on box and set aside. (1/2 pkg. is 6 manicotti).
- Stuff meat mixture into the cooked manicotti.
- Spread a small amount of the sauce on the bottom of a 9" X 13" baking dish. Put stuffed manicotti in dish. Pour spaghetti sauce over them. Sprinkle with remaining 1 cup cheese.
- Cover with foil.
- Bake in a preheated 375F oven for 20 minutes.
- Remove foil and bake 5-10 minutes more to brown top.
Nutrition Facts : Calories 812.9, Fat 39.7, SaturatedFat 17.6, Cholesterol 298.3, Sodium 1806.6, Carbohydrate 51.4, Fiber 2.2, Sugar 17.5, Protein 59.4
STUFFED MANICOTTI
Make and share this Stuffed Manicotti recipe from Food.com.
Provided by Chef Bexter
Categories Manicotti
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Oven 350*F.
- Lightly coat a 9x13 baking dish w/ cooking spray.
- Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
- *Prepare BECHAMEL Sauce*.
- In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
- Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
- Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
- In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
- Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
- Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
- Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
- Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
- Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
- Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
- Let sit for 5-10 mins before serving.
Nutrition Facts : Calories 644, Fat 42.8, SaturatedFat 26.1, Cholesterol 231, Sodium 2045.1, Carbohydrate 33.9, Fiber 3.2, Sugar 8.5, Protein 33.4
More about "stuffed manicotti recipe 45 recipes"
MANICOTTI RECIPES
From allrecipes.com
10 BEST ITALIAN MEAT STUFFED MANICOTTI RECIPES | YUMMLY
From yummly.com
EASY CHICKEN STUFFED MANICOTTI RECIPE | ALLRECIPES
From stage.element.allrecipes.com
STUFFED MANICOTTI RECIPE - CHEF PASQUALE
From everybodylovesitalian.com
FRESH SPINACH AND CHEESE STUFFED MANICOTTI - YEPRECIPES.COM
From yeprecipes.com
STUFFED MANICOTTI RECIPES | RECIPELAND
From recipeland.com
10 BEST STUFFED MANICOTTI RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
15 BAKED MANICOTTI RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOMEMADE BAKED STUFFED MANICOTTI RECIPE | THE RECIPE …
From therecipecritic.com
CHICKEN ALFREDO STUFFED MANICOTTI RECIPE | ALLRECIPES
From test.element.allrecipes.com
34 BEST MANICOTTI RECIPES – HAPPY MUNCHER
From happymuncher.com
SPINACH RICOTTA STUFFED MANICOTTI (CANNELLONI) - JO COOKS
From jocooks.com
TOP 45 CRAB AND SEAFOOD STUFFED SHELLS RECIPES
From istimewa.dixiesewing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love