Sencillos Manicotti Al Horno Recipes

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MANICOTTI AL FORNO

Try this hassle-free method for filling pasta shells with a traditional cheese filling, then bake with a sausage-tomato sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 10



Manicotti al Forno image

Steps:

  • Heat oven to 350°F. Cook pasta shells as directed on package. Drain; rinse with cold water to cool.
  • Meanwhile, in 12-inch skillet, cook sausage, garlic and oregano over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in ungreased 13x9-inch (3-quart) glass baking dish.
  • In medium bowl, beat egg. Stir in ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into gallon-size food-storage plastic bag; seal bag. Cut 1-inch hole in one bottom corner of bag. Squeeze bag to pipe about 1/4 cup cheese mixture into each pasta shell. Arrange stuffed shells over meat sauce in dish. Pour remaining meat sauce evenly over shells.
  • Cover dish with foil. Bake 35 to 40 minutes or until hot and bubbly. Top with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle basil over top before serving.

Nutrition Facts : Calories 700, Carbohydrate 57 g, Cholesterol 135 mg, Fiber 4 g, Protein 37 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1970 mg, Sugar 16 g, TransFat 1/2 g

12 uncooked manicotti pasta shells
1 lb bulk Italian pork sausage
2 large cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1 jar (26 oz) tomato pasta sauce
1 can (14.5 oz) diced tomatoes with Italian-style herbs, drained
1 egg
1 container (15 oz) part-skim ricotta cheese
3 cups shredded Italian cheese blend or mozzarella cheese (12 oz)
1/4 cup fresh basil leaves, cut into strips

MANICOTTI

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17



Manicotti image

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.

1 pound fresh spinach, tough stems removed, or a 10-ounce package frozen spinach, thawed
Kosher salt and freshly ground black pepper
12 manicotti shells
3 cups Marinara Sauce, recipe follows
2 large eggs
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
Pinch of freshly grated nutmeg
2 teaspoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes with their juices (3 1/2 cups), roughly chopped
1 sprig fresh thyme
1 sprig fresh basil
Kosher salt and freshly ground black pepper

SENCILLOS MANICOTTI AL HORNO

Este plato de pasta rellena es absolutamente delicioso y nuestra receta es verdaderamente fácil de preparar. El pesto le da a este clásico favorito de la cocina italiana un sabor más intenso.

Provided by My Food and Family

Categories     Casa

Time 1h

Yield 6 porciones

Number Of Ingredients 6



Sencillos manicotti al horno image

Steps:

  • Calienta el horno a 350°F.
  • Unta 3/4 taza de la salsa en el fondo de una fuente para hornear de 13x9 pulgadas. Combina bien el huevo, los quesos y el pesto. Vierte esto en una bolsa de plástico grande con cierre. Con una tijera, corta un pedacito de una de las esquinas inferiores de la bolsa.
  • Rellena los canelones, exprimiendo el relleno por ambos extremos de la pasta. Colócalos en la fuente. Vierte el resto de la salsa. Cubre la fuente.
  • Hornéalos 40 min. o hasta que estén bien calientes.

Nutrition Facts : Calories 500, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 huevo, batido
1-3/4 tazas de queso ricotta original POLLY-O Original Ricotta Cheese
1-1/2 tazas de queso mozzarella desmenuzado KRAFT Shredded Mozzarella Cheese
1/2 taza de queso parmesano rallado KRAFT Grated Parmesan Cheese
1/4 taza de salsa tradicional de pesto de albahaca CLASSICO Traditional Basil Pesto Sauce and Spread
12 canelones (manicotti) cocidos y enjuagados en agua fría

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