Three Cheese Manicotti Ii Recipes

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THREE CHEESE MANICOTTI WITH ITALIAN SAUSAGE MARINARA



Three Cheese Manicotti with Italian Sausage Marinara image

This manicotti recipe is filled with three cheeses & Italian herbs, then covered in a delicious Italian sausage marinara sauce! Created by Whitney Bond of WhitneyBond.com.

Number Of Ingredients 22

Italian Sausage Marinara
1 tablespoon olive oil
1/2 cup onion, diced
4 cloves garlic, minced
1 pound Italian sausage
1/2 cup red wine
6 ounce can Hunt's Tomato Paste
28 ounce can Hunt's Petite Diced Tomatoes
15 ounce can Hunt's Tomato Sauce
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons fresh basil, chopped
1 teaspoon dried parsley
1 teaspoon dried oregano
Three Cheese Manicotti
15 ounces ricotta cheese
1/4 cup parmesan cheese, grated
2 cups shredded mozzarella cheese, divided
1/4 cup fresh basil, chopped
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
12 manicotti shells, uncooked

Steps:

  • To prepare the Italian Sausage Marinara
  • Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
  • Add the sausage and cook through.
  • Add the red wine, tomato paste, diced tomatoes and tomato sauce.
  • Add the kosher salt, black pepper, fresh basil, parsley and oregano.
  • Reduce to low, cover and simmer 20-30 minutes.
  • To prepare the Three Cheese Manicotti
  • Bring a large pot of water to boil.
  • Add the manicotti shells and cook 4-5 minutes, drain, then set aside.
  • In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
  • Place this mixture in a piping bag, or plastic bag with a cut corner.
  • Pipe the cheese mixture into the manicotti shells.
  • Pour half of the Italian Sausage Marinara in a casserole dish.
  • Layer the manicotti shells on top.
  • Pour the remaining sauce over the shells.
  • Top with the remaining cup of mozzarella cheese.
  • Place in the oven and bake for 20-25 minutes.

THREE-CHEESE BROCCOLI MANICOTTI



Three-Cheese Broccoli Manicotti image

This 3-cheese, saucy, Italian comfort food is loaded with broccoli and elevated with a bit of hot Italian sausage in the sauce-it's the perfect culinary combo! The manicotti shells are partially cooked in boiling water, and they finish cooking in the sauce while the entire dish is baked in the oven. Like many Italian dishes, this might even be better the next day! Enjoy hot or cold.

Provided by Chef John

Categories     Manicotti

Time 1h40m

Yield 6

Number Of Ingredients 15

2 large heads broccoli
1 (8 ounce) package manicotti shells
2 cloves garlic, crushed
1 cup ricotta cheese
4 ounces grated provolone cheese
1 ½ cups grated Parmigiano-Reggiano cheese, divided, or more to taste
2 large eggs, beaten
2 teaspoons kosher salt, or to taste
1 pinch cayenne pepper, or to taste
1 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
3 ½ cups prepared marinara sauce
2 ½ cups water
6 ounces cooked, crumbled, hot Italian sausage
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

  • Bring a pot of generously salted water to a boil.
  • Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
  • Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
  • Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
  • Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
  • Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
  • Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring tomato sauce and water to a simmer over medium-high heat.
  • Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
  • Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
  • Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
  • Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
  • Garnish with parsley and let sit for 10 minutes.
  • Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 58.7 g, Cholesterol 124.7 mg, Fat 27 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 13.2 g, Sodium 1984.1 mg

THREE CHEESE MANICOTTI II



Three Cheese Manicotti II image

The whole family will jump for joy when they try this easy Italian dish!

Provided by Sonrisa

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 8

1 (8 ounce) package manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 tablespoon minced garlic
1 egg
2 tablespoons dried basil
2 (26 ounce) jars pasta sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
  • Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
  • Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 64.6 g, Cholesterol 95.8 mg, Fat 24.1 g, Fiber 8.2 g, Protein 34 g, SaturatedFat 12.1 g, Sodium 1679.4 mg, Sugar 23.8 g

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