CHRISTMAS EVE MANICOTTI
My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.
Provided by Fantasy Gardener and Chef
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 18
Steps:
- Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
- Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
- Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 42.1 g, Cholesterol 203.1 mg, Fat 26.4 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 13.7 g, Sodium 886.4 mg, Sugar 10.1 g
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
GRANDMA'S KITCHEN OLD-WORLD MANICOTTI
I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process.
Provided by Peachie Keene
Categories Manicotti
Time 1h
Yield 12 stuffed shells, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
- Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
- For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
- Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
- See, that wasn't so bad! ;).
- Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
- Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
GREEK STUFFED MANICOTTI
Manicotti in lemon yogurt sauce stuffed with sun-dried tomatoes, feta, chicken, kalamata olives and spinach.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook manicotti noodles as per directions, but just undercooked so they are easy to handle and won't split easy upon stuffing.
- Mix together chicken, spinach, sun-dried tomatoes, Feta cheese, half of the Italian parsley, olive oil, Italian seasoning, black pepper and garlic. Add salt if desired.
- Stuff filling into noodles with small spoon so they don't break and they fill completely.
- Sauce:.
- Mix together yogurt, heavy cream, chicken stock. Pour into saucepan and allow to simmer and reduce down. Add lemon juice, lemon zest and salt. Remove from heat.
- Place some sauce on the bottom of baking dish.
- Line dish with stuffed noodles and pour remaining sauce over.
- Sprinkle with Feta or mozzarella cheese.
- Garnish with remaining parsley.
- Bake at 350°F for 25 minutes until bubbling.
Nutrition Facts : Calories 242.3, Fat 16.6, SaturatedFat 6.6, Cholesterol 60, Sodium 312.8, Carbohydrate 7.8, Fiber 0.9, Sugar 4.2, Protein 16
GREEK STYLE MANICOTTI
Make and share this Greek Style Manicotti recipe from Food.com.
Provided by mammajo
Categories < 60 Mins
Time 50m
Yield 12 manicotti, 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350
- prepare pasta as directed.
- place olive oil in saucepan and saute onions add ground beef and brown.
- add diced tomatoes, pasta sauce salt,pepper,garlic and allspice reduce heat to low and simmer for 10 minutes.
- stuff manicotti shells with prepared meat mixture,pour remaining sauce on top of pasta.
- top with crumbled feta
- bake for 25 minutes or untill feta has melted.
Nutrition Facts : Calories 609.3, Fat 17.8, SaturatedFat 6.3, Cholesterol 96.8, Sodium 1756.1, Carbohydrate 92.6, Fiber 5.6, Sugar 24.3, Protein 20.9
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