Man Oh 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:

• Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
• Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
• Bring to boiling, and reduce heat.
• Simmer mixture, covered and stirring occasionally, 1 hour.
• Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
• Beat just until smooth.
• Let stand 1/2 hour or longer.
• Slowly heat an 8" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
• Cook over medium heat until top is dry but bottom is not brown.
• Turn out on a wire rack to cool.
• Continue cooking until all of the batter is used.
• As the manicotti cool, stack them with waxed paper between them.
• Preheat oven to 350.
• Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
• Beat with wooden spoon to blend well.
• Spread about 1/4 cup filling down the center of each manicotti and roll up.
• Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
• Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
• Cover with 1 cup sauce and sprinkle with parmesan.
• Bake, uncovered, 1/2 hour or until bubbly.

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.

Steps:

• Sauce. In hot oil in a 5 qt pan, saute onion, garlic and celery 5 minutes.
• Mix in tomatoes, tomato paste, water, sugar, oregano and basil. Bring to a boil reduce heat and simmer 1 hour.
• Preheat oven to 350.
• Manicotti, in medium bowl combine 6 eggs, flour salt and water, beat with mixer till smooth.
• Let stand 1/2 hour.
• Heat an 8" skillet, pour in 3 T batter. Rotate skillet quickly to spread batter over the bottom.
• Cook over medium heat until the top is dry but the bottom is not brown. Set aside to cool and repeat until all batter is used.(stack each between wax paper to prevent sticking.
• In a large bowl combine ricotta, spinach, mozarella, 1/3 c parmesan, eggs and parsley. Blend well.
• Spread 1/4 c fillind in the center of manicotti and roll up.
• Spread 1 1/2 c sauce into two 12 x 8 baking dishes.
• Place 8 manicotti, seam side down, in a single layer. Top with 5 more.
• Cover with 1 C sauce, sprinkle with parmesan and bake uncovered 1/2 hour.

Steps:

• Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.