Cheesy Pesto Meatball Manicotti Recipes

CREAMY PESTO MANICOTTI

Steps:

• Combine 1/4 cup of the Mozzarella cheese and the next 8 ingredients (Mozzarella - garlic) in a food processor, and process until creamy.
• Prepare Manicotti according to package directions. While pasta is cooking, wash and squeeze all the water out of the spinach. When pasta is cooked, drain and set aside. Preheat oven to 350°.
• Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.
• Cover with tomato sauce and sprinkle with the grated Parmesan cheese. Cover and bake 20 minutes.
• *use shells or the long Manicotti strips.

CHEESY PESTO MANICOTTI

Steps:

• In a food processor add: fresh basil leaves, pine nuts, 3 garlic cloves, 1/4 cup parmesan cheese, kosher salt, and fresh ground black pepper. Pulse until ingredients are chopped.
• With the food processor on low blend, slowly pour the olive oil through the pour spout into the chopped ingredients, until fully combined. Taste and adjust seasoning if necessary. (See note #4)
• Preheat oven to 375 degrees F.
• Cook manicotti pasta al dente according to package instruction. Do not overcook or they will fall apart when stuffing. Drain and set aside (you can add a touch of olive oil if they begin to stick to each other)
• In a large bowl add: 12oz ricotta cheese, 1 cup shredded mozzarella, 1 cup grated parmesan, 1 large egg, 3/4 cup of freshly made pesto, and 1 tsp crushed red pepper flakes. Using a silicone spatula, mix all the ingredients until they are fully combined.
• In a baking dish, add 3/4 of the red sauce to the bottom of the dish and spread it out evenly, set aside. (See note #5)
• Using a gallon zip lock bag, spoon in the cheesy pesto mixture into the bag and push it all to one corner. Cut a hole in the bottom corner of the bag that will fit the inside circle of the manicotti. Grab an al dente cooked manicotti, insert the tip of the bag inside, squeeze until the manicotti is filled, then place the manicotti in the red sauce inside the baking dish. Repeat until all manicotti are filled.
• Once all the manicotti are filled, drizzle with the remaining 1/4 of the red sauce, the remaining 1/4 cup of the pesto. Top with 1/4 cup mozzarella cheese and 3 tbsp of parmesan cheese.
• Bake for 30 minutes until the cheese is melted and bubbly. If you want the cheese more browned, broil for a few seconds keeping an eye not to burn it. Carefully remove from the oven, top with fresh basil, and serve.

CHEESE MANICOTTI

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.