MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
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
SPECIAL MANICOTTI
This recipe comes from a cookbook, A Cause For Applause. I posted the recipe as stated in the book, but I'll list a few "good to know" tips I discovered when making it. I used 2 tbsp sugar, 1 1/2 tsp dried basil leaves, 1 tsp salt and an 8 ounce container of chive & onion cream cheese spread because that's all I could find. I used a 14 1/2 Ounce can of diced tomatoes. Be sure to buy two 8 Ounce boxes of manicotti shells to allow for breakage. A little tip I learned about manicotti shells and lasagna strips is not to boil them. I clean my sink very well and fill it with hot tap water and let the pasta soak for 20 minutes. It finishes cooking in the dish when baked. The pan I used was apprxoximately 10x14 and I was able to fit 21 shells in the pan. I still had a little filling left and probably could have stuffed about 4-5 more shells but I didn't have any shells that weren't broken. The left over filling makes a great spread for crackers. I guess I may not have stuffed mine as full so I was able to yield more shells. I found the best way to stuff the shells was by hand - just simply put a little stuffing in at a time until full. Also, I did not grease my pan and nothing stuck. I covered the dish with foil and baked it for 20 minutes then uncovered and baked another 20 minutes. This dish is a little labor intensive, but is so good and so worth it. I cook my sauce one day and put it together the next so it doesn't seem so time consuming.
Provided by Luby Luby Luby
Categories Manicotti
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Remove Italian sausage from casing and crumble well in dutch oven.
- Add ground beef, onions and garlic to sausage and cook over medium heat until browned, stirring to crumble meat.
- Remove from fire and drain well.
- Add tomato sauce to dutch oven and the next 11 ingredients.
- Over medium heat bring to a boil then cover, reduce heat and simmer for 2 1/2 hours, stirring occasionally.
- Cook manicotti shells in salted boiling water according to package directions.
- Drain on paper towels.
- Combine cream cheeses and the next 7 ingredients in a large bowl or mixer.
- Stuff mixture into shells.
- Spoon half the sauce into a lightly greased 14x12 inch baking pan or 2 lightly greased 2 1/2 quart shallow casserole dishes.
- Place stuffed shells over sauce.
- Spoon remaining sauce over shells.
- Bake at 350 degrees for 30-40 minutes or until heated.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 713.5, Fat 49.7, SaturatedFat 25.6, Cholesterol 166.4, Sodium 2012.5, Carbohydrate 26.6, Fiber 5, Sugar 15, Protein 42.8
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