THREE CHEESE MANICOTTI II
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
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
3 CHEESE MANICOTTI
Years ago my grandmother ordered me these recipe cards in the mail that you file in a box that the company provides. I didn't much care for the recipes so we ended the subscription. There was one gem in the bunch, though. It remains a family favorite! (I don't remember the name of the company) I have adjusted the cooking times several times based on different ovens (military, moving, rental houses, unreliable ovens!) so you may need to watch it and cook it more or less based on your oven. It is not a very traditional recipe but it is quick with little mess! You can also make it ahead and just cook it when you are ready.
Provided by MSZANZ
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook shells according to the package directions.
- Rinse well in cool water and dry.
- While the pasta is cooking, mix together the cream cheese and 3 cups of Mozzeralla cheese.
- Stuff shells with cream cheese mixture (I use my hands to roll a"snake" of mix and slide it right in the manicotti tube.) Put a thin layer of sauce on the bottom of a 13 by 9 baking dish.
- Place manicotti in dish and cover with remaining sauce.
- Sprinkle 1 cup of Mozzarella over the top.
- Cover with foil and bake for 30 minutes at 375.
- Uncover, sprinkle with parmesan cheese, and bake for 15 minutes more.
Nutrition Facts : Calories 463.7, Fat 34.3, SaturatedFat 19.2, Cholesterol 109.7, Sodium 1067, Carbohydrate 15.3, Fiber 2.2, Sugar 9.6, Protein 23.5
FOUR CHEESE MANICOTTI
Make and share this Four Cheese Manicotti recipe from Food.com.
Provided by Larlisa Crews
Categories Manicotti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Cook pasta according to package directions, omitting salt and fat; set aside.
- Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
- Add onion and garlic: saute 3 minutes.
- Remove from heat;set aside Combine 1/2 cup mozzarella cheese,1/4 cup Parmesan cheese, Italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
- Stir in onion mixture and spinach.
- Spoon cheese mixture into cooked manicotti.
- (about 1/3 cup per shell) Divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
- Arrange 2 stuffed manicotti in each dish.
- Pour remaining sauce over each serving.
- Place dishes on a baking sheet.
- Cover each dish with foil and bake at 350 for 25 minutes.
- Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.
- Garnish with oregano, if desired.
- Yield 6 servings (serving size 2 manicotti for 8 pts).
Nutrition Facts : Calories 238.7, Fat 15.2, SaturatedFat 9, Cholesterol 54.9, Sodium 607.7, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 19.1
THREE-CHEESE BROCCOLI MANICOTTI
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
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 -WW
My husband just loves it....
Provided by Lisa Wiltse @MudFrog
Number Of Ingredients 9
Steps:
- Preheat oven to 400. In a 11x7 dish, spread 3/4 cup sauce evenly onto bottom; set aside. In a mixing bowl, combine spinach, cottage cheese, egg whites, Parmesan cheese, salt, and garlic powder. Mix well Stuff each cooked manicotti shell with heaping 1/4 cup spinach mixture. Arrage pasta over sauce in dish. Spread remaining sauce over pasta. Bake, covered, for 20 minutes, or until cheese has melted.
- 1 stuffed manicotti per serving. Nutritional info per servin: Calories 132; total fat 2 g; protein 9 g; cholesterol 2 g; carbohydrates 21 g; sodium 503 mg; sugars 4 g; fiber 2 g; ww points 2.5
THREE CHEESE MANICOTTI
Family and friends love the rich cheese filling inside tender pasta shells.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13x9-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce., Cover and bake at 375° for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.
Nutrition Facts :
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THREE CHEESE MANICOTTI - I AM HOMESTEADER
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- Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente and then drain (optional: drizzle lightly with oil to prevent the noodles from sticking).
- In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti noodles 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.
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