NO BOIL MANICOTTI
This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.
Provided by Smockmock
Categories Manicotti
Time 1h5m
Yield 14 manicottis, 7 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F.
- Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
- Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
- Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
- Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
- Pour sauce over manicotti covering completely.
- Cover baking dish with aluminum foil, crimping edges to seal tightly.
- Bake for 40 minutes at 400°F.
- Remove foil, sprinkle generously with remaining mozzarella.
- Bake uncovered for 5 minutes or until cheese is melted.
BAKED MANICOTTI WITH SAUSAGE
No filling manicotti recipe (very easy) You can use Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Lurdez
Categories Manicotti
Time 1h16m
Yield 16 Manicottis, 8 serving(s)
Number Of Ingredients 16
Steps:
- For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
- Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
- For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
- To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
- Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
- Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
BAKED MANICOTTI
Source: Cook's Illustrated We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Brookelynne26
Categories Manicotti
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
- Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
- For the filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside.
- To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
- Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
- Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Nutrition Facts : Calories 386.4, Fat 22.9, SaturatedFat 11.7, Cholesterol 116.3, Sodium 984.5, Carbohydrate 20.5, Fiber 4, Sugar 8.5, Protein 26.9
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