Beefy Crepes Manicotti Recipes

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HOMEMADE CREPE-STYLE MANICOTTI

Contrary to popular opinion, traditional versions of manicotti ("sleeves" in Italian) are made using fresh pasta sheets or crepes, which gives the dish its namesake drape, unlike when made with the store-bought tubes. Thanks to their high egg content, the crepes here are a sort of hybrid of the two in that they resemble fresh pasta but are super light and tender. They are also simple to make and to stuff (no more cracked pasta shells!). Resist the urge to cook the crepes in a nonstick skillet, which can cause scorching; a stainless steel pan is your best bet, allowing them to steam without the slightest sticking. One update to some original versions is that the filling is bound with mozzarella rather than an egg to keep the manicotti from being too firm. You can make the crepes and even assemble the whole dish ahead of time and then bake it just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 18



Homemade Crepe-Style Manicotti image

Steps:

  • For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
  • For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
  • Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
  • For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
  • To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
  • Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

Two 28-ounce cans whole, peeled D.O.P tomatoes (see Cook's Note)
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced
Pinch crushed red pepper flakes, optional
3 large sprigs basil
Kosher salt and freshly ground black pepper
8 large eggs
2 cups all-purpose flour
1 cup whole milk
3/4 cup water
Kosher salt
28 ounces whole-milk ricotta
1 cup shredded salted fresh mozzarella (from an 8-ounce ball)
1/2 cup grated Parmigiano Reggiano, plus more for sprinkling
3 tablespoons grated Pecorino Romano
3 tablespoons finely chopped fresh parsley
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

BEEF AND CHEESE MANICOTTI

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12



Beef and Cheese Manicotti image

Steps:

  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

BEEFY MANICOTTI

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 7



Beefy Manicotti image

Steps:

  • Crumble ground beef in skillet and brown gradually over medium heat. Drain and add to 1 jar of spaghetti sauce and set aside.
  • Place manicotti noodles in large stockpot of boiling water. Boil until tender and remove from hot water and gently place into cold water until firm. Dry noodles on paper towel. Combine ricotta, 4 cups of mozzarella and basil in large bowl.
  • Add 2 cups of spaghetti sauce to the bottom of 9x12 baking dish. To make filling shells easier, just split up the side, fill with cheese mixture, close and lay split side on bottom of pan. Continue until all shells are filled. Top with spaghetti sauce with ground beef until all shells are thoroughly covered. Sprinkle with parmesan cheese.
  • Place in preheated 350 degrees F oven for approximately 10 minutes. Remove from oven and cover with 2 cups Kraft Shredded Mozzarella Cheese and return to oven. Bake for 15 minutes more, or until mozzarella is nicely golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 pounds lean ground beef
2 jars spaghetti sauce
12 packages manicotti shells
15 ounces ricotta cheese
6 cups mozzarella cheese
2 tablespoons dry basil
1 cups parmesan cheese

MANICOTTI CREPES

A unique way to make homemade manicotti. Tastes great too.

Provided by barbara lentz

Categories     Pasta

Time 2h

Number Of Ingredients 17



Manicotti Crepes image

Steps:

  • 1. Combine the 6 eggs, flour, water, and salt until smooth. Let sit at room temperature for 1 hour.
  • 2. Lightly oil a small nonstick skillet and place over medium heat. Pour 1/4 cup batter in hot skillet holding skillet above the heat and swirl the batter around in a circle to make the crepe. Once crepe is dry on the bottom but not browned. Flip crepe over and cook 30 seconds. Remove from pan and let it cool. Repeat until all batter is used up. Will make about 12 crepes.
  • 3. Mix all the filling ingredients except spaghetti sauce and 1 1/2 cups mozzarella cheese. Place about 1/2 cup ricotta mixture onto each crepe.
  • 4. Place each filled crepe in sprayed baking pans. Top the crepes with spaghetti sauce and bake at 350 degrees for 30 minutes. Sprinkle with remaining mozzarella cheese and place back into oven until cheese is melted.

6 large eggs room temperature
1 1/2 c flour
1 1/2 c water
1/2 tsp salt
filling
2 lb ricotta cheese
1/2 c parmesan grated
1 tsp salt
12 oz mozarrella cheese divided
2 large eggs
1/4 tsp pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp onion powder
1 jar(s) favorite spaghetti sauce or make your own

BEEF-STUFFED MANICOTTI

Most manicotti recipes are made with cheese. My family has always enjoyed this one, because it's stuffed with meat.

Provided by Jackie 6

Categories     Manicotti

Time 1h5m

Yield 7 serving(s)

Number Of Ingredients 10



Beef-Stuffed Manicotti image

Steps:

  • Brown ground beef & drain.
  • Cook manicotti using package directions.
  • Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed.
  • Meanwhile, combine ground beef, egg, mozzarella, bread, milk, salt & pepper. Stuff each manicotti shell. Place in greased 13x9x2" baking pan. Pour spaghetti sauce over top, cover with foil & bake in 350 degree oven for 50 minutes. (1 hour if made ahead & chilled.).
  • Pass grated parmesan cheese when serving.

1 (8 ounce) package manicotti
1 lb extra lean ground beef
1 egg, beaten
8 ounces grated part-skim mozzarella cheese
3 slices bread, cubed
3/4 cup 1% low-fat milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (26 ounce) jar meatless spaghetti sauce
grated parmesan cheese

MANICOTTI CREPES

Though they make take a little extra effort, these scrumptious crepes are worth it! Filled with meat and covered with a savory sauce.-Christine Rukavena, Milwaukee, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 10 servings.

Number Of Ingredients 23



Manicotti Crepes image

Steps:

  • Place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 cups, stirring occasionally. , Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. , In a large bowl, soak bread in milk for 5 minutes. Stir in egg, parsley, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate until assembling. , Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread about 1/4 cup filling down the center of each crepe; roll up and place in a greased 13-in. x 9-in. baking dish and 11x7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 448 calories, Fat 25g fat (10g saturated fat), Cholesterol 213mg cholesterol, Sodium 1320mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

1 can (28 ounces) whole tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 tablespoon sugar
1 teaspoon dried oregano
1/2 teaspoon celery salt
CREPES:
6 eggs
1-3/4 cups water
1-1/2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
3 slices white bread, cubed
1/2 cup milk
1 egg, lightly beaten
3 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon pepper
1 pound ground beef
1/2 pound bulk mild Italian sausage
8 ounces part-skim mozzarella cheese, diced
2 tablespoons vegetable oil, divided
1/2 cup shredded Parmesan cheese

MANICOTTI CREPES

Want a real crepe for your manicotti? So easy and so good you will never buy the store bought pasta crepes again! 1/2/08: Recipe edited to change the yield to 15-20 crepes.

Provided by Trixyinaz

Categories     European

Time 40m

Yield 15-20 crepes

Number Of Ingredients 6



Manicotti Crepes image

Steps:

  • Beat all ingredients together until smooth.
  • Pour about 1/4 cup in small frying pan (DO NOT ADD OIL, BUTTER OR PAM TO THE FRYING PAN) and tip pan until mixture is evenly spread or use back of spoon and spread.
  • Crepe should be as thin as possible.
  • When edges get dry and turn upward, flip crepe over and fry other side until lightly browned (1 minute). Fill each crepe with your favorite manicotti filling.

Nutrition Facts : Calories 57.3, Fat 2.1, SaturatedFat 1.1, Cholesterol 32.5, Sodium 100.4, Carbohydrate 7.2, Fiber 0.2, Sugar 0.1, Protein 2.2

1 tablespoon butter, melted
1 cup flour
1 cup milk or 1 cup water
1/2 teaspoon salt
2 eggs
parsley, chopped

MANICOTTI- CHEESE FILLED ITALIAN CREPES

Ever since I began to make this recipe, I'll never go back to store bought shells again! It's actually easier to make and stuff your own crepe's than it is to boil the shells and have them fall apart while filling them. I can't believe how easy it is and my grandmother is proud of me now! Whenever I make these Manicotti, i always make extra and freeze them individually without sauce, so that on those nights when your running late, take a jar of sauce and layer in a baking dish and cover with foil. bake about 45 minutes and have a home cooked meal in less than an hour! Just add a salad and bread! I hope you all enjoy!

Provided by ItalianMomof2

Categories     One Dish Meal

Time 1h40m

Yield 16 Manicotti, 6-8 serving(s)

Number Of Ingredients 13



Manicotti- Cheese Filled Italian Crepes image

Steps:

  • Crepes.
  • In either a blender or mixing bowl mix together the eggs and water first.
  • Add flour into this slowly till smooth.
  • Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
  • While the crepe mixture is resting, start on the filling.
  • In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
  • Mix till all ingredients are incorporated.
  • Cover and put in refrigerator till needed.
  • After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
  • Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
  • Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
  • Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
  • The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
  • Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
  • Preheat your oven to 325°F.
  • Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
  • To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
  • Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
  • Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
  • Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
  • Cover pan tightly in foil.
  • Place in 325°F preheated oven and bake for 40 minutes.
  • Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
  • Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
  • Take out of oven and let rest at least 10 minutes and Enjoy!
  • Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!

Nutrition Facts : Calories 848.5, Fat 41.5, SaturatedFat 21.2, Cholesterol 268.5, Sodium 1828.6, Carbohydrate 77, Fiber 9.9, Sugar 31.4, Protein 40

3 eggs
1 cup water
1 1/2 cups all-purpose flour
non stick Pam cooking spray
2 lbs whole milk ricotta cheese
1/2 cup pecorino romano cheese, freshly grated
1 cup shredded whole milk mozzarella
3 tablespoons fresh basil, chopped (dried can be used)
4 tablespoons fresh parsley, chopped (dried can be used)
2 eggs, beaten
1/2 teaspoon fresh ground pepper
2 quarts marinara sauce
1 cup shredded mozzarella cheese, for topping

BEEFY CREPES MANICOTTI

My supervisor brought her leftovers for lunch the other day and it looked and tasted so good I had to have the recipe.

Provided by Alisa Lea

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13



Beefy Crepes Manicotti image

Steps:

  • Heat oil over medium heat and add celery and carrot. Cook, stirring occasionally, until softened, about 5 minutes. Add ground beef and salt and cook until no longer pink, about 10 minutes. Add tomatoes and marinara sauce and bring to a boil. Reduce to medium low and cook until thickened, about 45 minutes.
  • Preheat oven to 350. Combine ricotta, 1 1/2 cups cheese, egg, parsley and rosemary. Divide filling among crepes, using 1/3 cup for each, covering 1/4 of crepe about 1 inch from end. Roll up from filling end.
  • Spread 1/3 of sauce in a 12" x 9" baking dish. Top with 4 crepes, seam-side down. Top with 1/3 of sauce, then remaining crepes, sauce and 1/2 cup cheese. Cover with foil and bake until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 309.3, Fat 19.4, SaturatedFat 8.5, Cholesterol 93.2, Sodium 629.8, Carbohydrate 14.7, Fiber 2.1, Sugar 8.7, Protein 19.5

1 tablespoon olive oil
1 cup celery, minced
1/2 cup carrot, minced
1 lb ground beef
1/4 teaspoon salt
2 (14 1/2 ounce) cans Italian-style diced tomatoes
1 1/2 cups marinara sauce
15 ounces ricotta cheese
2 cups Italian cheese blend
1 egg
1/4 cup fresh parsley, chopped
3/4 teaspoon dried rosemary, crushed
8 crepes (usually found in the produce dept)

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