Vs 3 Step Manicotti Recipes

MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)

Steps:

• Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
• Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
• Next, toss in the shredded mozzarella. Mix well.
• You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
• Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
• Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
• Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
• Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
• Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
• Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!

MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

V'S 3-STEP MANICOTTI

Steps:

• Grease an 11 x 7-inch baking dish.
• In a large pot of boiling salted water, cook the manicotti for 6 minutes, stirring once at the start to separate the tubes.
• Drain well, then rinse under cold water and drain again.
• Insert a mozzarella stick into each tube.
• Arrange the filled pasta in the prepared baking dish.
• Pour the sauce on top.
• Bake at 350F for 30 minutes.
• Sprinkle the Parmesan cheese over the top of the dish and serve.

MANICOTTI

Steps:

• Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Let the ricotta drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
• Make the tomato sauce and the crepes or pasta squares. (The crepes may be made up to one day in advance; the pasta squares up to several hours in advance.)
• Whisk the eggs and salt together in a large bowl until foamy. Add the drained ricotta, the mozzarella cubes, 1/2 cup of the Parmigiano-Reggiano, the parsley, pepper, and nutmeg. Stir well until blended.
• Preheat the oven to 425° F. Coat the bottom of each of two 13 × 9-inch baking pans (or any two pans into which the manicotti will fit comfortably) with 1/2 cup of the sauce. Working with one crepe or pasta square at a time, spoon 3 full tablespoons of the ricotta filling about 1 inch from the edge closest to you. Roll loosely into a cylinder, smoothing out the filling along the length of the tube as you roll.
• Arrange the manicotti, seam side down and side by side, over the sauce in the baking pans. Spoon the remaining sauce over the manicotti and sprinkle them with the remaining 1/2 cup of the Parmigiano-Reggiano. Cover the baking dishes loosely with aluminum foil and poke the foil several times with a fork.
• Bake 20 minutes. Uncover the dishes, scatter the grated mozzarella, if using, over the top of the manicotti, and bake until the edges are bubbling and the cheese topping is golden brown, about 20 minutes.

THREE CHEESE MANICOTTI II

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.

3 CHEESE MANICOTTI

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.