MANICOTTI FILLING RECIPES

MANICOTTI RECIPE | ALLRECIPES

Manicotti Recipe | Allrecipes 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 Main Dishes Pasta

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

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, CarbohydrateContent 53.2 g, CholesterolContent 188.8 mg, FatContent 30.9 g, FiberContent 4.3 g, ProteinContent 46 g, SaturatedFatContent 17.1 g, SodiumContent 1254.7 mg, SugarContent 12.6 g

BAKED MANICOTTI WITH CHEESE FILLING RECIPE - FOOD.COM

Baked Manicotti With Cheese Filling Recipe - Food.com image

I have been making this for 25 years. It is time-consuming but worth it, and the only way a true Italian should eat manicotti (as homemade crepes, not pasta shells).

Total Time 2 hours

Prep Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1/3 cup olive oil
1 1/2 cups onions, finely chopped
1 garlic clove, crushed
1 (28 ounce) can Italian tomatoes, undrained
1 (6 ounce) can tomato paste
2 tablespoons chopped parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon oregano leaves, dried
1 teaspoon basil leaves, dried
1/4 teaspoon ground pepper
6 eggs, at room temperature
1 1/2 cups all-purpose flour, unsifted
1/4 teaspoon salt
2 lbs ricotta cheese
1 (8 ounce) package mozzarella cheese, diced
1/3 cup parmesan cheese, grated
2 eggs
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon chopped parsley
1/4 cup parmesan cheese

Steps:

Make sauce: In hot oil in 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-inch skillet. 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 degrees. Make Filling: In large bowl, combine ricotta, mozzarella, 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 12-by-8-by-2-inch baking dishes. Place eight rolled manicotti seam side down, in single layer; top with five more. Cover with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, 1/2 hour, or until bubbly.
To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish.
To serve: Unwrap; place in baking dish, and let stand 1 hour to thaw. Bake, uncovered, 1 hour in 350 degree oven.
*If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.

Nutrition Facts : Calories 808.6, FatContent 50, SaturatedFatContent 23.1, CholesterolContent 363.8, SodiumContent 2491.4, CarbohydrateContent 47.2, FiberContent 4.5, SugarContent 12, ProteinContent 43.8

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