Manicotti With Basil Cheese Filling And Puttanesca Sauce Recipes

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:

• Heat the olive oil in a large pot over medium heat.
• Saute the garlic and onions until tender.
• Add the tomato products and 1 c.
• water.
• Add the olives, wine, spices and 1/2 c.
• of parmesan or romano cheese.
• Stir and bring to a boil, reduce to a simmer.
• In a frying pan, heat 2 tbsp.
• of oil, add hamburger and sausage and fry til cooked through.
• Add to the sauce.
• Simmer for at least 45 min or if you have longer up to 3 hours.
• Cook the manicotti according to the package directions, drain, cool and set aside.
• In a large bowl, mix the ricotta cheese and egg until well blended.
• Add the parmesan, mozzarella and basil, stir well.
• Stuff the manicotti shells with the cheese mixture, you can use a pastry bag, plastic bag with a hole cut in the bottom or a spoon.
• A pastry bag works the best.
• Take a 13x9 inch pan, spread the sauce over the bottom till covered and its about 1/2 inch thick.
• Lay the stuffed manicotti on top.
• Spread sauce to cover shells on top.
• Sprinkle with mozzarella cheese and parmesan.
• Cover with foil and bake at 350 degrees for at least 1 hour.
• When you take it out of the oven, it should be bubbling and hot throughout.
• Let it sit for at least 10 min.
• before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
• In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Steps:

• Make sauce: In hot oil in 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-inch skillet. 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 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 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 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
• To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.
• To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.
• *If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.