Ricotta Manicotti With Tomato Sauce Recipes

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RICOTTA MANICOTTI WITH TOMATO SAUCE



Ricotta Manicotti with Tomato Sauce image

Our version of this beloved Italian-American dish is straightforward and delicious. Freeze any remaining sauce, and use within the next two months.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h15m

Number Of Ingredients 9

Coarse salt and ground pepper
1 package (8 ounces) manicotti, cooked, drained, and cooled
2 containers (15 ounces each) part-skim ricotta cheese
2 large eggs, lightly beaten
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups shredded Parmesan cheese
1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks' note), and finely chopped (optional)
4 cups Basic Tomato Sauce

Steps:

  • Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms, if desired.
  • Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each).
  • Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce. Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.

Nutrition Facts : Calories 490 g, Fat 21 g, Fiber 3 g, Protein 33 g

BEEF STUFFED MANICOTTI WITH BASIL TOMATO SAUCE



Beef Stuffed Manicotti with Basil Tomato Sauce image

This is the best manicotti recipe ever, I got it many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil sauce pairs well with the rich cheese filling.-Melba Perlenfein, Barstow, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

1 pound ground beef
2 cups water
2 cans (6 ounces each) tomato paste
1 medium onion, chopped
6 tablespoons minced fresh parsley, divided
1 tablespoon dried basil
1 garlic clove, minced
2 teaspoons salt, divided
1/4 teaspoon pepper, divided
3 cups ricotta cheese
1-1/4 cups grated Romano or Parmesan cheese, divided
2 eggs, lightly beaten
8 large manicotti shells, cooked and drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 813 calories, Fat 43g fat (25g saturated fat), Cholesterol 274mg cholesterol, Sodium 2075mg sodium, Carbohydrate 47g carbohydrate (19g sugars, Fiber 5g fiber), Protein 66g protein.

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Provided by Ernie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 12

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
  • Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  • Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g

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

BAKED MANICOTTI WITH MEAT SAUCE



Baked Manicotti With Meat Sauce image

I think this originally came in Women's Day magazine, back when they had a skinny 6 or 8 page cookbook, in a strip, in the center of the magazine. I started making this as a newly wed, and it is still a family favorite. I usually double the recipe and freeze at least 1/2 of the stuffed noodles, since that is the most time consuming part. Serve with a sald and garlic bread, and a good bottle of red wine !

Provided by NurseJaney

Categories     One Dish Meal

Time 1h45m

Yield 16 shells, 6-8 serving(s)

Number Of Ingredients 14

2 lbs ricotta cheese
1/2 lb mozzarella cheese, shredded
2 eggs, well beaten
2 tablespoons parsley, chopped
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup almonds, slivered
1 teaspoon salt
1 1/2 cups parmesan cheese, grated
1 lb mild Italian sausage
16 manicotti, cooked
1 garlic clove, minced
1 onion, finely chopped
32 ounces spaghetti sauce

Steps:

  • Make filling by mixing first 8ingredients and 1 cup parmesan cheese.
  • Blend thoroughly.
  • Cook meat with garlic and onions
  • Sprinkle with salt and drain grease.
  • Stuff cooked noodles (gently) with filling.
  • Butter 12x15 baking dish.
  • Spoon tomato sauce in bottom of dish to cover.
  • Place stuffed shells in dish to completely fill.
  • Sprinkle meat over and around shells.
  • Spoon tomato sauce over shells generously.
  • Sprinke with 1/2 cup parmesan.
  • Cover with foil.
  • Bake at 350°F for 45 minutes.

DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE



Delicious and Simple Ricotta and Tomato Pasta Sauce image

I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!

Provided by LovelyRitaMeterMaid

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups fresh ricotta
1 (400 g) can crushed tomatoes
1 yellow onion, finely diced
3 cloves garlic, crushed
1 tablespoon tomato paste
2 tablespoons freshly grated parmesan cheese
1 teaspoon salt
1 teaspoon coarse ground pepper
1 tablespoon olive oil
8 leaves fresh basil
1 (500 g) package pasta (spirals work well with this recipe)

Steps:

  • Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
  • While pasta is on the go, finely dice your onion and crush your garlic.
  • In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
  • Add the ricotta to the pan, and stir through the onions and garlic well.
  • At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
  • Mix well and let simmer gently for 10 minutes.
  • Drain pasta.
  • Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
  • Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.

Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5

SEAFOOD MANICOTTI ALFREDO



Seafood Manicotti Alfredo image

Flavorful crabmeat and shrimp nestled in pasta with a light Alfredo sauce

Provided by Anecia Hero

Categories     Entree

Time 40m

Number Of Ingredients 16

8 manicotti noodles
½ lb shrimp, drained and chopped
4 ounces crabmeat, drained and chopped
1 whole egg, lightly beaten
1 cup ricotta cheese (, 2% or whole fat)
¼ cup Parmesan cheese (, shredded)
¼ cup Mozzarella cheese (, shredded)
1 tablespoon fresh lemon juice
1 teaspoon Creole seasoning
¼ teaspoon garlic powder ((optional))
½ stick butter
1 cup heavy whipping cream
1¼ cups Parmesan cheese (, shredded)
¼ teaspoon garlic powder
¼ teaspoon ground nutmeg
salt and pepper to taste

Steps:

  • Bring large pot of water to boil; add pasta; cook for 7 minutes; drain and place on lightly oiled wax paper or place back into the packaging tray (see recipe notes)
  • Finely chop and drain crabmeat and shrimp (see recipe notes)
  • Add remaining ingredients into a large bowl; combine well
  • Put mixture into plastic bag (or piping bag)
  • Fill semi-cooled pasta shells with mixture
  • Make the sauce (see below)
  • Drizzle a little of the sauce in the baking pan; Place stuffed shells in baking dish
  • Drizzle ½ cup of sauce over the pasta; reserve the other ½ for later
  • Cover with foil and bake @ 350ºF for 20 minutes
  • Remove pasta from oven and drizzle remaining sauce over pasta; serve (See Recipe Notes about Serving the Sauce)
  • Melt butter in saucepan on medium low heat
  • Add heavy cream and whisk; add garlic powder and nutmeg; whiskParmesan cheese and continue whisking; cook until cheese melts (See Recipe Notes)
  • Season to taste with salt and pepper

Nutrition Facts : ServingSize 1 shell, Calories 375 kcal, Carbohydrate 13 g, Protein 20 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 114 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g

MANICOTTI WITH TOMATO SAUCE



Manicotti with Tomato Sauce image

After soaking the manicotti, gently pat it dry; this will help the sauce adhere to the pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

1 1/2 ounces sun-dried tomatoes, (about 15 halves)
6 sheets no-boil manicotti
1 sixteen-ounce container nonfat ricotta cheese
2 tablespoons roughly chopped plus 1 teaspoon fresh flat-leaf parsley
1/4 cup roughly chopped fresh basil leaves
1 large egg yolk
1/8 teaspoon freshly ground nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Tomato Sauce
3 tablespoons (1/2 ounce) freshly grated Parmesan cheese
Olive-oil cooking spray

Steps:

  • Preheat oven to 450 degrees. Place tomatoes in small bowl; cover with 1 cup boiling water. Let stand until softened, about 15 minutes. Dry with paper towel, and cut into 1/4-inch dice; transfer to medium bowl.
  • Fill baking dish with very hot water; place manicotti sheets, one at a time, in water. Let stand 10 minutes until softened.
  • To tomatoes, add ricotta, 2 tablespoons parsley, basil, egg yolk, nutmeg, salt, and pepper, and mix well to combine. On a clean work surface, place one sheet of manicotti lengthwise. Spoon about 1/3 cup ricotta mixture along front edge; roll to form cylinder. Repeat filling-and-rolling process on all manicotti. Spray 9-by-13-inch baking dish with olive-oil spray; spoon about 1/4 cup tomato sauce on bottom.
  • Transfer manicotti to the dish in a single layer; cover with remaining 1 1/4 cups tomato sauce, and sprinkle with Parmesan. Cover with foil; bake 10 minutes. Remove foil; bake until top is browned and sauce is bubbling, 12 to 15 minutes. Garnish with remaining teaspoon parsley.

Nutrition Facts : Calories 240 g, Cholesterol 65 g, Fat 3 g, Fiber 4 g, Protein 20 g, Sodium 840 g

STUFFED MANICOTTI WITH FRESH MARINARA SAUCE



Stuffed Manicotti with Fresh Marinara Sauce image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield about 6 servings

Number Of Ingredients 22

3 large eggs
1 1/2 cups milk
3 tablespoons melted butter
1 cup all-purpose flour
Pinch salt
Vegetable cooking spray
1 pound ricotta cheese
1/2 pound shredded mozzarella cheese (in a 8-ounce bag)
1 large egg
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1 small onion, chopped fine
8 cloves garlic, peeled and crushed
2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)
1/4 cup Italian parsley, fresh, finely chopped
1/2 cup fresh basil leaves, torn
Salt and pepper
1/2 cup grated Parmesan

Steps:

  • Make the crepes (crespelle):
  • In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
  • Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
  • Make the ricotta filling:
  • In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
  • Make the marinara sauce:
  • In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
  • Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
  • Put it all together:
  • Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
  • Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
  • Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
  • Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.

MANICOTTI WITH ITALIAN SAUSAGE



Manicotti with Italian Sausage image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 16

4 tablespoons extra-virgin olive oil
4 ounces bulk hot Italian sausage
4 ounces bulk sweet Italian sausage
1 cup chopped yellow onion
4 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans crushed tomatoes
1 teaspoon granulated sugar
3 fresh bay leaves
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2/3 cup chopped fresh basil
2 cups ricotta
3 cups shredded low-moisture mozzarella
2 1/2 cups grated Parmesan
One 8-ounce package manicotti

Steps:

  • Heat 2 tablespoons of oil in a large saucepot over medium heat. Cook the sausage, breaking it up into small pieces, until browned and caramelized, 8 to 10 minutes. Remove the sausage to a paper towel-lined plate and reserve for the filling.
  • Add the remaining 2 tablespoons of oil to the pot and cook the onion until softened and translucent. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 1 minute (the tomato paste will turn a deep maroon color). Add the crushed tomatoes, sugar, bay leaves, 1 1/2 teaspoons salt and a pinch of black pepper. Bring to a simmer, reduce the heat to low and cook for 30 minutes. Melt the butter into the sauce, remove the bay leaves and stir in 1/3 cup of basil. Remove the sauce from the heat and allow to cool to room temperature, 40 minutes.
  • For the filling: mix together the ricotta, reserved sausage, the remaining 1/3 cup basil, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, 1 teaspoon salt and pepper to taste. Fold in 1 cup of the cooled tomato sauce. Place the filling in a large piping bag and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Cook the manicotti shells until they have softened slightly but still hold their tubular shape, 5 minutes.
  • Pour half of the tomato sauce into a broiler-proof 9-by-13-inch baking dish. Fill each shell with the ricotta mixture. Place the filled shells in the baking dish. Pipe any extra filling along the ends of the shells in the dish. Top with the remaining tomato sauce and sprinkle the remaining 1 1/2 cups mozzarella and 1 cup Parmesan over the top. Cover the baking dish with foil and bake until the sauce begins to bubble, 40 minutes. Remove the dish from the oven, remove the foil and increase the oven to 425 degrees F. Put the manicotti back into the oven to bake until the cheese is browned and bubbling, about 10 minutes. Let cool slightly before serving.

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