Muellers Manicotti Recipe From Box

MANICOTTI

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.

EASY MANICOTTI

Steps:

• Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
• Stuff uncooked manicotti generously with the cheese mixture, from both ends.
• Arrange manicotti in a single layer in a baking pan.
• Bring sauce to a boil and pour over manicotti, covering completely.
• Cover baking pan with aluminum foil, crimping the edges to seal tightly.
• Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
• Remove foil; sprinkle generously with additional grated cheese.
• Bake uncovered for 5 minutes more.

MANICOTTI SHELLS

Steps:

• Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

MANICOTTI

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.

MANICOTTI (STORE BOUGHT VERSION)

Steps:

• Preheat oven to 350 degrees F. In a skillet heat olive oil. Add carrot, celery and cook for 3 minutes. Then add mushrooms, garlic, oregano and cook, stirring for 3 minutes more. Stir in spaghetti sauce. Arrange manicotti tubes in a 9 x 13-inch baking dish. Spoon sauce over manicotti and sprinkle with Parmesan cheese. Place in oven and cook for 20 minutes. Uncover and bake for 5 to 10 minutes more until bubbling and heated through. Serve each portion topped with fresh parsley.

MARILYN'S MANICOTTI

Steps:

• For sauce:
• Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
• For filling:
• Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
• For Crepes:
• Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
• For Assembly:
• Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
• Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.

MANICOTTI FOR TWO

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., Drain manicotti and rinse with cold water. In a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder and pepper. Carefully stuff manicotti. Place in a greased small baking dish. Top with sausage mixture., Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining mozzarella. Bake 3-5 minutes longer or until cheese is melted.

FRESH MANICOTTI SHELLS

Steps:

• Stir milk gradually with flour, until smooth.
• Add, stirring constantly, the beaten egg, to which the salt has been added.
• For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.
• Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.
• Cook slowly until just set, do not brown.
• When set on one side, turn over and let other side set.
• Slide off pan and onto plate to cool slightly.
• Repeat until all of the batter is used.
• Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.
• Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese.
• Bake at 400* for about 20 minutes.