CHEESE MANICOTTI
Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
TRADITIONAL 4 CHEESE MANICOTTI
Make and share this Traditional 4 Cheese Manicotti recipe from Food.com.
Provided by TattooedMamaof2
Categories Manicotti
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil manicotti according to pkg directions, adding oil to water so they don't stick.
- Meanwhile, mix all cheeses, salt, pepper, parsley and eggs.
- Drain manicotti; run cold water over it.
- Preheat oven to 350.
- Stuff each manicotti with cheese mixture.
- Place them in a 3 qt casserole after treating with nonstick spray, pour sauce around and over the manicotti.
- Cover and bake for 45 minutes. Uncover and bake for another 15 minutes.
Nutrition Facts : Calories 832.8, Fat 39, SaturatedFat 19.7, Cholesterol 210, Sodium 2261.5, Carbohydrate 68.1, Fiber 2.5, Sugar 16.1, Protein 50.8
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.
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
- Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
- Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
- Preheat the oven to 350 degrees F.
- Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
- Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
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
SPINACH CHEESE MANICOTTI
The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 682 calories, Fat 38g fat (19g saturated fat), Cholesterol 101mg cholesterol, Sodium 1418mg sodium, Carbohydrate 56g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.
FOUR CHEESE MANICOTTI
Make and share this Four Cheese Manicotti recipe from Food.com.
Provided by Larlisa Crews
Categories Manicotti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Cook pasta according to package directions, omitting salt and fat; set aside.
- Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
- Add onion and garlic: saute 3 minutes.
- Remove from heat;set aside Combine 1/2 cup mozzarella cheese,1/4 cup Parmesan cheese, Italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
- Stir in onion mixture and spinach.
- Spoon cheese mixture into cooked manicotti.
- (about 1/3 cup per shell) Divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
- Arrange 2 stuffed manicotti in each dish.
- Pour remaining sauce over each serving.
- Place dishes on a baking sheet.
- Cover each dish with foil and bake at 350 for 25 minutes.
- Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.
- Garnish with oregano, if desired.
- Yield 6 servings (serving size 2 manicotti for 8 pts).
Nutrition Facts : Calories 238.7, Fat 15.2, SaturatedFat 9, Cholesterol 54.9, Sodium 607.7, Carbohydrate 6.7, Fiber 1, Sugar 3.2, Protein 19.1
MANICOTTI WITH CHEESE
A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!
Provided by Mary
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
- In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g
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FOUR CHEESE MANICOTTI WITH MEAT SAUCE - COPYKAT RECIPES
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5/5 (3)Total Time 50 minsCategory Main CourseCalories 808 per serving
- In large saucepan or stockpot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly.
- Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the "tang" of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor).
- Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes.
- Remove and add meat to the sauce. Cook pasta according to the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend ricotta cheese, egg, grated parmesan, and the shredded Italian cheese blend until thoroughly mixed. Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan.
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- Cook the manicotti shells according to package directions, which is usually no more than 7 minutes. They will still be tough and chewy but will bake further once filled. After cooking and rinsing under cold water, keep them wet so they don’t stick to each other.
- In a small saute pan over medium heat cook onions and garlic in the olive oil until soft, about 4-5 minutes, then set aside to cool.
- In a large bowl, mix ricotta cheese, one cup of the Parmesan cheese, all of the Romano cheese, one cup of the mozzarella cheese, the parsley, basil, oregano, eggs, salt, pepper and the cooled onion and garlic.
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- In a large pot, boil the manicotti (add some oil to the water so they don't stick together) for about 2 minutes less than package instructs, then run under cold water before draining and set aside.
- Heat the butter in a large skillet over medium heat then add the onion and cook for about two minutes. Add the garlic and cook for 3 minutes more, until the onion is soft then remove from heat and set aside.
- Put the cottage cheese (drain any excess liquid), ricotta, parmesan, 1 cup of the mozzarella in a large bowl and mix well.
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