SWISS CHARD AND SWEET PEA MANICOTTI (WINTER)
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 12 manicotti
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
- Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
- In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
- Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.
SWISS CHARD MANICOTTI (WITH OAMC DIRECTIONS)
We grew Swiss Chard in our garden this year and have been experimenting with how to use it. We loved this recipe. It is a little more bland, but we liked it. If you have a suggestion of how to "spice it up a bit" please let me know!
Provided by LindyFlugelman
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the manicotti shells according to the package directions. Drain and set aside.
- Cook the Swiss chard by placing it in a pan on medium heat. Use only the water that is left on it from washing it. Continue stirring it until it is a similar consistency to cooked spinach.
- In a Ziploc bag (gallon size) combine Ricotta cheese, egg white, grated cheese, nutmeg, and cooked Swiss chard.
- Zip up bag and smoosh all ingredients together, mixing them well.
- Cut off a small corner of the bag and squeeze mixture into manicotti shells, placing filled shells side by side in a 9X12 baking dish.
- At this point you can freeze for OAMC to use later.
- In a frying pan, heat olive oil.
- Sauté onion, garlic, and tomatoes until the onions are cooked.
- Pour mixture on top of manicotti. If manicotti was frozen for OAMC use, thaw it in the refrigerator before pouring mixture over the top of it.
- Bake at 350 F for 45 minutes.
Nutrition Facts : Calories 522.2, Fat 21.2, SaturatedFat 12.4, Cholesterol 69.3, Sodium 497.3, Carbohydrate 56.8, Fiber 4.6, Sugar 5.1, Protein 27.2
HAM STUFFED MANICOTTI OAMC
This has been part of my OAMC rotation for a long time. This recipe easily doubles or triples. Make one now and one for later.
Provided by bmcnichol
Categories Ham
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook manicotti as directed.
- Drain, rinse in cool water and set aside.
- Cook onion, garlic, and green bell pepper in olive oil until tender.
- Add ham and set aside to cool for 10 minutes.
- Stir in 1/3 cup Parmesan cheese.
- Now melt 6 tablespoons of butter.
- Stir in flour and cook, stirring constantly, until mixture bubbles.
- Add milk and pepper.
- Cook, whisking constantly, until thickened.
- Stir in swiss and remaining parmesan cheese.
- Mix 1/4 of cheese sauce with ham mixture.
- Fill manicotti shells with ham mixture.
- Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce.
- If there is any leftover stuffing, just sprinkle it over the filled shells.
- Pour remaining cheese sauce over filled manicotti.
- At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months.
- To thaw and reheat:.
- Thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 for 40-50 minutes.
- If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 for 30-35 minutes or until bubbly.
CHEESY CHICKEN MANICOTTI (OAMC)
This is a very modified version of recipe #120007. I use banquet chicken tenders because they are longer than the other brands and I put in one per manicotti and I had two leftover. This will make 5-6 8"x8" pans of manicotti depending on how many you put in each pan. I make five.
Provided by Jadelabyrinth
Categories Chicken
Time 2h25m
Yield 5 pans, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
- Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
- Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
- Fill in the ends of the manicotti with the remaining ricotta cheese.
- Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan. To make 6 pans, place 7 in each pan.
- Pour remaining spaghetti sauce evenly over shells, covering completely. Add 1/4 cup of water to each pan.
- Sprinkle with mozzarella cheese. STOP HERE.
- TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
- TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
- TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
- TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.
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