MANICOTTI SHELL RECIPES RECIPES

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MEATY MANICOTTI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Meaty Manicotti Recipe: How to Make It - Taste of Home image

This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. —Lori Thompson, New London, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 7 servings.

Number Of Ingredients 9

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese
3 ounces cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

Steps:

  • Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 507 calories, FatContent 26g fat (13g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 1265mg sodium, CarbohydrateContent 39g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 30g protein.

STUFFED PASTA SHELLS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Stuffed Pasta Shells Recipe: How to Make It - Taste of Home image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 6

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 576mg sodium, CarbohydrateContent 32g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

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SAUSAGE MANICOTTI RECIPE: HOW TO MAKE IT
This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 489 calories per serving
  • In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° until a thermometer inserted into the center of a shell reads 160°, 55-60 minutes., Uncover; sprinkle with mozzarella cheese. Bake until cheese is melted, 8-10 minutes longer. Let stand for 5 minutes before serving.
    Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.
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MANICOTTI WITH ITALIAN SAUSAGE RECIPE | VALERIE BERTINELLI ...
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Reviews 4.8
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Category main-dish
  • 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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SAUSAGE MANICOTTI RECIPE: HOW TO MAKE IT
This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 489 calories per serving
  • In a large bowl, combine sausage and cottage cheese. Stuff into uncooked manicotti shells. Place in a greased 13x9-in. baking dish. Top with marinara sauce. , Cover and bake at 350° until a thermometer inserted into the center of a shell reads 160°, 55-60 minutes., Uncover; sprinkle with mozzarella cheese. Bake until cheese is melted, 8-10 minutes longer. Let stand for 5 minutes before serving.
    Freeze option: Transfer individual portions of cooled manicotti to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave on high, stirring occasionally; add a little spaghetti sauce if necessary.
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  • 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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Obviously a different texture than the shells, and as previously stated, it is a cannelloni shell rather than manicotti, but barely a difference in taste. Thanks DianeW for this! I think I will stick to only using these in the future, and avoid the complete frustration that goes along with trying to stuff manicotti shells!
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Mar 13, 2019 · While holding a manicotti shell, place the tip of the bag in the shell and pipe some of the filling, filling up half of the shell. Turn the shell to the other side and pipe the other end full. Place the manicotti shell in the baking dish, then repeat with …
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Obviously a different texture than the shells, and as previously stated, it is a cannelloni shell rather than manicotti, but barely a difference in taste. Thanks DianeW for this! I think I will stick to only using these in the future, and avoid the complete frustration that goes along with trying to stuff manicotti shells!
From allrecipes.com
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Mar 13, 2019 · While holding a manicotti shell, place the tip of the bag in the shell and pipe some of the filling, filling up half of the shell. Turn the shell to the other side and pipe the other end full. Place the manicotti shell in the baking dish, then repeat with …
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