Tonys Manicotti With Four Cheeses Recipes

THE BEST CHEESE MANICOTTI

Steps:

• Preheat oven to 350˚F. Prepare a 9x13 baking dish (or similar) and pour in 1 cup of the marinara sauce to evenly coat the bottom.
• Cook the manicotti according to the package directions. Drain and rinse under cold water to stop the cooking process. They should still be firm enough for you to handle.
• In a large bowl, combine half of the mozzarella cheese, provolone, parmesan, dried parsley, Italian seasoning, black pepper, spinach, and egg.
• Using a piping bag or a spoon, stuff the manicotti with the cheese mixture. Place the manicotti in the baking dish and repeat until the dish is full. Top with the remaining marinara sauce and remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 10 minutes, or until cheese is melted and bubbling.
• Garnish with basil or parsley and serve.

TONY'S MANICOTTI WITH FOUR CHEESES

Steps:

• 1. Saute onion and mushrooms in butter 5 minutes stir in flour.2. Gradually stir in milk stir over low heat until sauce bubbles and thickens.3. Stir in 1 cup Parmesan cheese and salt and pepper to taste set aside.4. Cook manicotti shells according to package directions drain and cover with cold water.5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese add walnuts, parsley and eggs.6. Season to taste with salt, pepper and nutmeg.7. Drain manicotti shells stuff with cheese mixture.8. Place shells side by side in a greased shallow baking pan spoon sauce over all.9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden.

FOUR-CHEESE MANICOTTI

Steps:

• Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
• Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
• Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
• Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.

CHEESE MANICOTTI

Steps:

• Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.