Stuffed And Baked Italian Manicotti Recipes

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STUFFED MANICOTTI

This recipe is so special I serve it to company. It is so easy to make too.-Cookie Curci-Wright, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 7 servings.

Number Of Ingredients 24



Stuffed Manicotti image

Steps:

  • In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 505 calories, Fat 24g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 976mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein.

SPAGHETTI SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
3/4 cup water
3/4 cup dry red wine or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
MANICOTTI:
1-1/2 pound ground beef
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese, divided
3 large eggs, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded part-skim mozzarella cheese

MANICOTTI WITH ITALIAN SAUSAGE

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16



Manicotti with Italian Sausage image

Steps:

  • Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
  • Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
  • For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
  • Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

4 tablespoons extra-virgin olive oil
4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil
2 cups ricotta
3 cups shredded low-moisture mozzarella
2 1/2 cups grated Parmesan
One 8-ounce package manicotti

CHEESE STUFFED MANICOTTI

Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.

Provided by Melanie2008

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h35m

Yield 6

Number Of Ingredients 20



Cheese Stuffed Manicotti image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
  • Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
  • Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g

1 pound ground beef
1 small onion, diced
1 teaspoon roasted garlic
1 (28 ounce) can diced tomatoes with garlic and onion
1 (12 ounce) can tomato paste
1 tablespoon white sugar
1 ½ teaspoons salt
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ teaspoon ground black pepper
¼ teaspoon garlic salt
1 (8 ounce) package manicotti shells
1 (8 ounce) package shredded mozzarella cheese
30 ounces cottage cheese
¼ cup grated Parmesan cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup grated Parmesan cheese

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



Manicotti image

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

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

STUFFED AND BAKED ITALIAN MANICOTTI

This recipe is inspired by a dish called "Malfatti" in Napa, California. If you have spent any time there you know about carrying your serving dish down to the back door of the Depot. (sadly, now closed). There you would wait in the back room of the kitchen for a few dozen Malfatti served in the best marinara sauce. Such a treat! We never considered Malfatti a mistake, and neither was this recipe. It isn't really much like Malfatti, but we can't help but be reminded of it by the flavor here! MMMMhhh!

Provided by Catfuzz

Categories     One Dish Meal

Time 1h15m

Yield 12 manicotti, 4-6 serving(s)

Number Of Ingredients 16



Stuffed and Baked Italian Manicotti image

Steps:

  • Brown the ground round and lightly rinse with hot water. Set aside. Brown the mild Italian Sausage and rinse in the same way.
  • Place both meats into a food processor and process until fine and uniform.
  • Take 1/3 of the meat mixture and place into the crockpot. Add all of the ingredients except for the ricotta, 1 tsp of Italian seasonings and 1 teaspoon of tarragon to the meat in the Crockpot. Cook on low for 8 to 10 hours. Stirring occasionally. Salt to taste.
  • Take the remaining 2/3 of the meat mixture and mix the 12 oz to 16 oz of ricotta, 1 teaspoons of Italian seasonings and 1 teaspoons tarragon. Mix well. Place into the fridge until sauce is nearly done.
  • When sauce is nearly finished and when preparing to assemble:.
  • Remove meat and ricotta mixture from refrigerator and let stand for 15 minutes, stir and place into a zip lock bag. Work meat and ricotta until nearly room temperature.
  • Bring appropriate amount of water to a boil and cook manicotti to product specs. but just until the pasta is uniformly softened, but not completely cooked. If over cooked the shells will tear when trying to stuff. Put about 1/2 " of sauce into the bottom of a 9" x 13" casserole dish.
  • Then snip a bottom corner from the bag with meat mixture, approximately 1/2 " in diameter.
  • Preheat oven to 350°F.
  • Place the snipped end of the bag into one end of a cooked manicotti shell and squeeze the mixture into the shell until it is full but not splitting. If it splits just place split side down into pan and go on to the next. It takes some time to make this a technique.
  • Place the cooked Manicotti staggered into the dish.
  • Cover with more of the sauce to your liking.
  • Cover with the Parmesan or save the Parmesan until serving and use as a garnish.
  • Bake for 30 minutes.
  • Serve with a green salad and sour dough bread, topped with butter and minced garlic and broiled .

Nutrition Facts : Calories 858, Fat 40.1, SaturatedFat 18.2, Cholesterol 104.7, Sodium 2873.7, Carbohydrate 74.4, Fiber 7.7, Sugar 19.1, Protein 44.2

1 lb ground round
3/4 lb mild Italian sausage
8 ounces manicotti
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato paste
2 tablespoons pesto sauce
3 crushed garlic cloves or 3 minced garlic cloves
6 ounces red wine
2 teaspoons tarragon
2 teaspoons italian seasoning
12 -16 ounces ricotta cheese
2 bay leaves
1 teaspoon nutmeg
7 ounces water
1/2 cup parmesan cheese
salt

MANICOTTI FOR TWO

Manicotti shells are filled with a three-cheese mixture, when topped with store-bought spaghetti sauce beefed up with flavorful sausage. Enjoy them with sliced canned pears and frozen garlic bread...or accompany the entree with steamed fresh green beans and warm Italian bread.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 9



Manicotti for Two image

Steps:

  • Cook manicotti according to package directions. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., Drain manicotti and rinse with cold water. In a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder and pepper. Carefully stuff manicotti. Place in a greased small baking dish. Top with sausage mixture., Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining mozzarella. Bake 3-5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 690 calories, Fat 37g fat (19g saturated fat), Cholesterol 125mg cholesterol, Sodium 1807mg sodium, Carbohydrate 50g carbohydrate (21g sugars, Fiber 4g fiber), Protein 43g protein.

4 uncooked manicotti shells
1/2 pound bulk Italian sausage
1-1/2 cups meatless spaghetti sauce
1 cup ricotta cheese
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper

EASY BAKED MANICOTTI

Italian restaurants ain't got nothin' on your kitchen. Rich, homemade stuffed manicotti is easier than it looks. Our video walks you through the manicotti recipe...so prepare for compliments to the chef!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 7



Easy Baked Manicotti image

Steps:

  • Heat oven to 350°F.
  • Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Mix egg, pesto sauce and cheeses until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
  • Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in prepared baking dish. Top with remaining pasta sauce; cover.
  • Bake 40 min. or until heated through.

Nutrition Facts : Calories 520, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1 egg, beaten
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
12 cooked manicotti shells, rinsed

STUFFED MANICOTTI

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by ThatJodiGirl

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12



Stuffed Manicotti image

Steps:

  • Par-boil manicotti noodles, drain.
  • Place in a bowl of cold water to prevent sticking.
  • Preheat oven to 350°F.
  • Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
  • Drain shells, pat dry with paper towels.
  • Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
  • Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
  • Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
  • Bake covered loosely with foil for 40 minutes.

12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

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