Streamlined Manicotti Recipes

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.

Steps:

• FOR THE SAUCE:.
• Adjust oven rack to middle position and heat oven to 375 degrees F.
• Heat oil, garlic, and pepper flakes (if using) in a large saucepan over medium heat until fragrant, but not brown, about 1-2 minutes.
• Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
• Stir in basil.
• Adjust seasoning with salt, if needed.
• 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 x 9-inch broiler safe baking dish.
• 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 a 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 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.
• Remove and cool about 15 minutes.
• Serve and enjoy!

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.