Four Cheese Manicotti Recipes

MANICOTTI WITH CHEESE

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.

FOUR-CHEESE MANICOTTI

Steps:

• Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
• Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
• Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
• Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
• Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup 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.

FOUR CHEESE MANICOTTI IN CREAM SAUCE

Steps:

• Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
• Cook manicotti shells according to package directions; drain and cover with cold water.
• Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
• Season to taste with salt, pepper and nutmeg.
• Drain manicotti shells; stuff with cheese mixture.
• Place shells side by side in a greased shallow baking pan; spoon sauce over all.
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.

FOUR CHEESE MANICOTTI

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).