Creamy Chipotle Manicotti Recipes

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.

Steps:

• Heat the oil in a frying pan and sauté the onions and mushrooms until they are soft and browned.
• Put the cooked mushrooms and onions in a mixing bowl along with the ricotta and basil.
• Open the can of chipotle peppers and take out 2 peppers.
• Chop them finely and add to the cheese mixture.
• Mix and season to taste with salt and pepper.
• Now take another two chipotles and the remaining sauce in the tin and add them to the pasta sauce. You may have some chipotles left over and you can add them, to your taste. If you are worried about the spice, this is where you can cut back a bit.
• Use a hand blender to purée the chipotles in with the rest of the sauce.
• Add the water and pour 1/3 of the mixture on the bottom of a baking dish (about 9 x 13 or slightly smaller).
• Start stuffing the uncooked manicotti with the ricotta cheese mixture, placing each shell in the baking dish as you go.
• When all the shells are stuffed pour the rest of the sauce over.
• It should be fairly watery and enough to cover the shells.
• Cover with tinfoil and bake in a 200 C fan oven for 30 minutes.
• If you don't have a fan oven, you will need to increase the heat by about 20°C.
• After 30 minutes, take the tinfoil off and cook for a further 15 minutes.
• Sprinkle the parmesan on top and lay the mozzarella over the pasta as well.
• Grill for 3-4 minutes, or until the cheese is bubbling.
• Let rest for 10-15 minutes and then serve.

Steps:

• Cook manicotti according to package directions, being careful to not overcook (or they'll split while you're filling them); drain.
• Sauce: cook onion and garlic in butter until tender; stir in flour and blend well, then add milk all at once; Cook and stir till thickened and bubbly; add swiss cheese and wine; stir until cheese is melted.
• Combine egg, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, lemon peel and nutmeg.
• Fill manicotti with ricotta mixture (I use a small teaspoon to do this); arrange in a 12x7x2 inch baking dish.
• Pour sauce over the filled shells; cover and bake in a 350° oven for 35 to 40 minutes.

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

Steps:

• In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
• In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
• Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
• Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.