NO BOIL MANICOTTI
This is an easy recipe since you don't need to precook the pasta and the shells are firm when you try to stuff them.
Provided by Smockmock
Categories Manicotti
Time 1h5m
Yield 14 manicottis, 7 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F.
- Combine Ricotta, 4 oz Mozzarella, Parmesan, 1 tsp sugar, egg, nutmeg, parsley, salt and pepper.
- Stuff uncooked manicotti generously with cheese mixture, from both ends. (Tip: I put mixture in a plastic bag and cut off a small corner to squeeze the mixture in the shells easily).
- Arrange manicotti in a single layer in a slightly greased 13 x 9 inch baking dish.
- Combine diced tomatoes, tomato paste, water, onion flakes, basil, rosemary, oregano, sugar, salt and pepper in a small or medium sauce pan and bring to just a boil.
- Pour sauce over manicotti covering completely.
- Cover baking dish with aluminum foil, crimping edges to seal tightly.
- Bake for 40 minutes at 400°F.
- Remove foil, sprinkle generously with remaining mozzarella.
- Bake uncovered for 5 minutes or until cheese is melted.
SLOW COOKER TWO-MEAT MANICOTTI
I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success! -Shalimar Wiech, Glassport, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, saute the mushrooms, peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in mushroom mixture and spaghetti sauce; set aside., In a small bowl, combine the ricotta cheese, parsley, 1/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and seasonings. Stuff into uncooked manicotti shells., Spread 2-1/4 cups sauce onto the bottom of a 6-qt. slow cooker. Arrange five stuffed manicotti shells over sauce; repeat two times, using four shells on the top layer. Top with remaining sauce. Sprinkle with remaining cheeses. Cover and cook on low for 4-5 hours or until pasta is tender.
Nutrition Facts : Calories 657 calories, Fat 33g fat (14g saturated fat), Cholesterol 155mg cholesterol, Sodium 1609mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 7g fiber), Protein 39g protein.
CROCKPOT NO-BOIL MANICOTTI RECIPE - (4.2/5)
Provided by TroubleInTheKitchen
Number Of Ingredients 13
Steps:
- Brown the ground beef and add 1 jar of spaghetti sauce and diced tomatoes. While meat mixture is simmering, put together your filling by combining all ingredients. Place the filling mixture in a gallon size freezer bag and snip off the end. Place remaining jar of spaghetti sauce in the bottom of an oval crockpot. Pipe the filling mixture into the manicotti and place in crockpot. Cover the filled manicotti with the meat mixture. Cook on high for 2 1/2 hours, or until manicotti is fork tender. (Top with 1 cup of Mozzarella the last 30 minutes of cook time.)
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SLOW COOKER MANICOTTI - DON'T SWEAT THE RECIPE
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- In a large bowl mix together the garlic, ricotta, egg, parmesan, 1 cup mozzarella, spinach, salt, pepper, Italian seasoning, and nutmeg until well combined.
- Snip off one corner with scissors as you would with a pastry bag, squeeze the filling into each manicotti tube until each tube is full.
- Place 3/4 of 1 jar of sauce over the bottom of the slow cooker. Lay a layer of filled manicotti on top of the sauce, cover the first layer of pasta with about 1/2 cup of sauce and repeat with the remaining pasta, ending with sauce covering the pasta completely.
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- Add the filling to a gallon sized zip top bag. Cut one corner off the bag. Pipe filling into each uncooked manicotti.
- Place 1/2 of the filled manicottis on top of the sauce. Pour 1/3 of the sauce over the manicotti and sprinkle with 1/2 cup of each cheeses.
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