Quick Italian Manicotti Recipes

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MANICOTTI



Manicotti image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1 pound fresh spinach, tough stems removed, or a 10-ounce package frozen spinach, thawed
Kosher salt and freshly ground black pepper
12 manicotti shells
3 cups Marinara Sauce, recipe follows
2 large eggs
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
Pinch of freshly grated nutmeg
2 teaspoons unsalted butter, diced
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes with their juices (3 1/2 cups), roughly chopped
1 sprig fresh thyme
1 sprig fresh basil
Kosher salt and freshly ground black pepper

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.

MANICOTTI



Manicotti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
16 manicotti shells
One 32-ounce can San Marzano tomatoes
3 to 4 cloves garlic, grated
1 small onion, grated
1/2 teaspoon sugar
A few leaves fresh basil, torn
A few sprigs fresh parsley, leaves only
A few sprigs fresh thyme, finely chopped
Kosher salt and ground black pepper
Kosher salt and ground black pepper
About 2 tablespoons EVOO
2 cups passata or tomato sauce
One 10-ounce package organic chopped frozen spinach, wrung dry in a kitchen towel
4 cups ricotta
1 1/2 cup grated Parmigiano-Reggiano
Kosher salt and ground black pepper
Kosher salt and ground black pepper
Freshly grated nutmeg
2 eggs, lightly beaten
2 cups shredded mozzarella

Steps:

  • Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
  • For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
  • Pour half of the sauce into large baking dish.
  • For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
  • Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.

EASY MANICOTTI



Easy Manicotti image

No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!

Provided by HEP MEP

Categories     Manicotti

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ricotta cheese
4 ounces mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 teaspoon sugar
1 egg, slightly beaten
nutmeg (to taste)
1 tablespoon parsley, finely chopped
salt and pepper
1 (5 ounce) package manicotti, uncooked
1 (15 1/2 ounce) jar prepared meatless marinara sauce (or homemade, if desired)

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 (THREE CHEESE, NO-BOIL PASTA RECIPE)



Manicotti (Three Cheese, No-Boil Pasta Recipe) image

A cheese and greens filled manicotti recipe topped with an authentic Italian tomato sauce which requires no pasta boiling.

Provided by Christina Conte

Categories     Main Courses

Time 55m

Number Of Ingredients 10

8 oz (a packed cup) steamed escarole, endive (just use the green, outer leaves) or spinach, squeezed dry and chopped (measure after cooked)
2 1/2 cups (20 oz) good quality ricotta, drained
2 eggs
2 to 3 Tbsp grated Parmesan or Pecorino Romano cheese
1 1/2 tsp Kosher salt
1/4 tsp black pepper
1 cup (5 ounces) shredded mozzarella
(20-24 count) manicotti/cannelloni pasta tubes (preferably made in Italy, hint: buy cannelloni)
pasta sauce (make this recipe)
boiling water

Steps:

  • Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
  • Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
  • Next, toss in the shredded mozzarella. Mix well.
  • You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
  • Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
  • Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
  • Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
  • Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
  • Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
  • Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3, Sodium 888 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

QUICK MANICOTTI



Quick Manicotti image

Another recipe from an old school cookbook. This is easy for kids to help with. My 5 yr. old likes to help stuff the shells. You can also make this without the ground beef.

Provided by Nicole Brummett

Categories     Manicotti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

8 manicotti
1 lb ground beef
1 garlic clove, minced
1 cup cottage cheese
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 cup mayonnaise
1 (15 1/2 ounce) jar spaghetti sauce
1/2 teaspoon oregano
1/3 cup grated parmesan cheese

Steps:

  • Cook shells according to package directions; drain.
  • Rinse in cold water; drain and set aside.
  • Cook beef and garlic, stirring to crumble until no longer pink.
  • Drain off pan drippings.
  • Add cottage cheese, mozzarella, salt and mayonnaise to beef; stir well.
  • Stuff manicotti shells with meat mixture.
  • Arrange shells in a lightly greased 13x9x2-inch baking dish.
  • Combine sauce and oregano.
  • Pour sauce over manicotti and sprinkle with Parmesan.
  • Cover and Bake at 350° for 15 minutes.
  • Uncover and bake for an additional 10 minutes.

Nutrition Facts : Calories 234.1, Fat 14.8, SaturatedFat 6.5, Cholesterol 58.3, Sodium 551.8, Carbohydrate 5.6, Fiber 0.8, Sugar 3.5, Protein 18.7

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