Nonnas Home Made Manicotti Shells Recipes

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MANICOTTI SHELLS (HOMEMADE)



Manicotti Shells (Homemade) image

This is my Grandmother Lucia's recipe and then my Mom. It's 100 years old.

Provided by Rose Rauhauser

Categories     Pasta

Time 35m

Number Of Ingredients 11

3 extra large eggs
1 c flour
1 c water
pinch of salt
RICOTTA FILLING
2 c ricotta cheese
pinch of salt
1 Tbsp dried parsley
1 1/2 c shredded mozzerella
1/2 c grated parmagiano/regiano cheese
1 extra large egg

Steps:

  • 1. Mix all the ingredients for the manicotti shells, very thoroughly until no lumps exist. Lightly grease an 8 inch round pan with very little butter (just to lightly coat) With a small ladle, (like making pancakes) ladle a small amount enough to make a crepe on very low heat, one minute or two then carefully flip to the other side, a few seconds and remove to wax paper to cool. Then do each one that way, wax paper or parchment in the middle of each until batter is done. Mix your ricotta filling and take your manicotti and put the filling down the middle. Roll each end toward the middle and put toothpicks in the middle to hold each. Put sauce on top, bake at 325 for 1 hour. Let rest 15 to 30 minutes. Serve
  • 2. If you wish to make a larger amount of shells, send me a message and I will give you the increased amounts in the recipe. Thanks

MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

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.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

MC CALL'S COOKING SCHOOL MANICOTTI



Mc Call's Cooking School Manicotti image

This is the most delicious manicotti EVER! The homemade noodles are like crepes, and they melt in your mouth. You won't miss the meat. We used cottage cheese in place of the ricotta. Recipe courtesy of Mccall's Cooking School 1984.

Provided by Bay Laurel

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/3 cup olive oil or 1/3 cup salad oil
1 1/2 cups onions, finely chopped
1 garlic clove, crushed
35 ounces Italian tomatoes, undrained
6 ounces tomato paste
2 tablespoons parsley, chopped
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
6 eggs, at room temperature
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
2 lbs ricotta cheese
8 ounces mozzarella cheese
1/3 cup parmesan cheese, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1/4 cup parmesan cheese, grated

Steps:

  • Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
  • Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
  • Bring to boiling, and reduce heat.
  • Simmer mixture, covered and stirring occasionally, 1 hour.
  • Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
  • Beat just until smooth.
  • Let stand 1/2 hour or longer.
  • Slowly heat an 8" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
  • Cook over medium heat until top is dry but bottom is not brown.
  • Turn out on a wire rack to cool.
  • Continue cooking until all of the batter is used.
  • As the manicotti cool, stack them with waxed paper between them.
  • Preheat oven to 350.
  • Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
  • Beat with wooden spoon to blend well.
  • Spread about 1/4 cup filling down the center of each manicotti and roll up.
  • Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
  • Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
  • Cover with 1 cup sauce and sprinkle with parmesan.
  • Bake, uncovered, 1/2 hour or until bubbly.

Nutrition Facts : Calories 817.9, Fat 50.4, SaturatedFat 23.1, Cholesterol 397.8, Sodium 2490.9, Carbohydrate 48.8, Fiber 4.9, Sugar 13.1, Protein 44

NO BOIL MANICOTTI



No Boil Manicotti image

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

1 lb part-skim ricotta cheese
8 ounces shredded mozzarella cheese, divided
3 tablespoons shredded parmesan cheese
1 teaspoon sugar
1 egg, slightly beaten
2 -3 dashes nutmeg
1 tablespoon dried parsley
3 dashes ground black pepper
14 manicotti, uncooked
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3/4 cup water
1 tablespoon onion flakes
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon sugar
3 dashes salt
3 dashes ground black pepper

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.

HOMEMADE MANICOTTI



Homemade Manicotti image

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Steps:

  • Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.

MANICOTTI SHELLS



Manicotti Shells image

Fill with your favorite filling, fold over sides and bake with sauce and cheese.

Provided by DianeW

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 4

2 cups all-purpose flour
2 cups water
6 eggs
¼ teaspoon salt

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.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 48.3 g, Cholesterol 279 mg, Fat 8.1 g, Fiber 1.7 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 251.6 mg, Sugar 0.7 g

GRANDMA'S KITCHEN OLD-WORLD MANICOTTI



Grandma's Kitchen Old-World Manicotti image

I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process.

Provided by Peachie Keene

Categories     Manicotti

Time 1h

Yield 12 stuffed shells, 4-6 serving(s)

Number Of Ingredients 6

12 large manicotti
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
  • Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
  • For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
  • Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
  • See, that wasn't so bad! ;).
  • Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
  • Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

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