HOMEMADE MANICOTTI
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.
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
FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS
This is really a crepe and not a shell, to be used in your favorite manicotti or cannelloni recipes. These are tender, and in my opinion the flavor is nicer than store-bought. The batter can be flavored by the addition of dried basil or oregano, or use your imagination. Simply place the filling in the center of each crepe vertically, then bring each side towards the center, placing seam-side down in your baking dish. Voila! You have a filled manicotti with none of the time and mess associated with trying to stuff a store-bought shell. I find this method alot more fun ! They will expand during baking so allow plenty of room in your baking dish.
Provided by FlemishMinx
Categories Manicotti
Time 15m
Yield 9 crepes
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
- Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
- Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
- The crepe should set almost instantly.
- As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
- This should only take seconds.
- See description above for filling your crepe.
FRESH MANICOTTI SHELLS
A quick batter for fresh manicotti shells that taste MUCH better than dried pasta. Impress your family and friends with very little effort!
Provided by MNLisaB
Categories Manicotti
Time 20m
Yield 7-9 shells
Number Of Ingredients 5
Steps:
- Stir milk gradually with flour, until smooth.
- Add, stirring constantly, the beaten egg, to which the salt has been added.
- For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.
- Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.
- Cook slowly until just set, do not brown.
- When set on one side, turn over and let other side set.
- Slide off pan and onto plate to cool slightly.
- Repeat until all of the batter is used.
- Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.
- Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese.
- Bake at 400* for about 20 minutes.
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
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.
MANICOTTI SHELLS
Fill with your favorite filling, fold over sides and bake with sauce and cheese.
Provided by DianeW
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 48.3 g, Cholesterol 279 mg, Fat 8.1 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 251.6 mg, Sugar 0.7 g
CHEESE MANICOTTI
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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