Stuffed Manicotti Verde Recipes

Steps:

• Heat the olive oil in a large soup pot. Stir in the garlic, leeks and water. Cover and gently sauté, stirring occasionally, until the leeks soften, about 10 minutes.
• Add the spinach and basil. Cook, covered, for about 5 minutes, until the spinach wilts, stirring once or twice.
• Uncover and cook a few minutes longer on medium high heat to evaporate as much excess moisture as possible. Drain if necessary.
• Combine the mozzarella, Parmesan, ricotta and nutmeg with the vegetables. Add salt and pepper to taste.
• Cook the pasta until al dente, 8-10 minutes. Drain well.
• Fill each manicotti and place in a lightly oiled 9 by 12 inch baking dish. Pour half of the tomato sauce over the manicotti and cover tightly with foil.
• Bake at 350 for 30 minutes. Serve hot and pass the remaining sauce at the table.

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.

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.

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°.