Manicotti Alla Romana Recipes

MANICOTTI ALLA ROMANA

Steps:

• To prepare the filling: Saute onions in oil over medium heat until soft. Add garlic, saute 1 minute. Remove from pan to a large bowl. Brown meat in same skillet; season with salt and Italian seasoning. Drain and cool.
• Cook spinach in microwave, covered, with a little water for 2-3 minutes. Drain well and add to the bowl with onions, along with the eggs, cottage cheese and meat. Mix well.
• To prepare the white sauce: melt the butter in a saucepan over medium low heat. Whisk in the flour and bouillon granules till lumps are gone. Slowly add the half and half. Bring to a simmer, stirring constantly until thickened. Remove from heat and stir in parsley.
• Cook manicotti shells in boiling salted water for half the time indicated on package (5 minutes.) Drain and cover with a damp towel to prevent shells from drying and cracking.
• Spread 1/2 cup spaghetti sauce in the bottom of a 10x14 baking dish.
• Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working.
• Spoon the white sauce evenly over the manicotti.
• Spoon the remaining red sauce over the white sauce, being careful not to mix the two.
• Cover with foil and bake at 350 degrees for 40 minutes.
• Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.

THE BEST ITALIAN MANICOTTI

Steps:

• Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain.
• Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well.
• Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper.
• In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish.
• Fill manicotti shells with spinach mixture and place on beef layer in baking dish.
• Repeat until all spinach mixture has been used in manicotti shells.
• Pour remaining beef sauce evenly over manicotti shells to cover.
• Sprinkle remaining parmesan cheese over top.
• Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.

EASY MANICOTTI ALLA ROMANA

Steps:

• Saute onion and garlic in 3 quart saucepan until golden. Add mushrooms and cook until browned, about 5 minutes.
• Add spinach to pan and heat through.
• Puree tofu in a food processor. Add parmesan, salt, pepper, and nutmeg and blend. Pour mixture over spinach. Mix well and heat through.
• OPTIONAL: boil manicotti in 4 quarts of salted water for one minute, and bathe in cold water. (This is the step per the original instructions, but I've never found it necessary to cook manicotti for a casserole -- and they are much easier to stuff when dry).
• Stuff each manicotti with about 1/2 cup of the spinach mixture. Place in casserole dish and cover with marinara. Place foil over dish and bake 45 minutes.

ITALIAN MANICOTTI ALLA ROMANO

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
• Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
• To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
• Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
• Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.