Recipes for "manicotti"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cook manicotti in boiling water until al dente, about 10 to 12 minutes; drain and rinse with cold water.

Mix ricotta, mozzarella, 1/2 cup Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.

Pour 1/2 cup spaghetti sauce into an 11x17-inch baking dish. Stuff each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce. Pour remaining sauce over the top of the shells and sprinkle with remaining Parmesan cheese.

Bake in the preheated oven until bubbly, about 45 minutes.

Serve and enjoy.

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.

Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.

To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.

Preheat oven to 350 degrees F (175 degrees C).

Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.

Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.

Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Gather all ingredients.

Mix flour, water, eggs, and salt together in a bowl until a thin, smooth batter forms.

Lightly spray a griddle with cooking spray and heat over medium-low heat. Spoon about 1/4 cup batter into the warm skillet and cook until dry and a film forms on top.

Carefully transfer to a plate and repeat to make remaining shells.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat; transfer to a baking dish using a slotted spoon. Stir spaghetti sauce, mushrooms, and rigatoni into beef and sausage mixture. Sprinkle mozzarella cheese and pepperoni over top.

Bake in the preheated oven until cheese is brown and bubbly, about 20 minutes.

Enjoy!

Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach, mozzarella cheese, 1/4 cup Parmesan cheese, sugar, salt, and pepper. Stuff mixture into uncooked pasta shells.

Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator, 8 hours to overnight.

When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.

Bake, covered, in the preheated oven for 40 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake for 15 more minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.

Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.

Preheat oven to 350 degrees F (175 degrees C).

Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.

Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with spaghetti sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.

In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.

In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.

Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Bring a pot of generously salted water to a boil.

Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.

Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.

Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.

Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.

Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.

Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.

Preheat the oven to 375 degrees F (190 degrees C).

Bring tomato sauce and water to a simmer over medium-high heat.

Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.

Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.

Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.

Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.

Garnish with parsley and let sit for 10 minutes.

Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

Preheat oven to 350 degrees F (175 degrees C).

In a medium skillet over medium heat, cook chicken until opaque and juices run clear.

In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.

In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.

Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Fill each pasta shell with half of a sausage link and arrange in a lightly greased 9x13-inch baking dish.

Pour Alfredo sauce evenly over pasta shells. Place a half of a string cheese on top, between each pasta piece. Top evenly with marinara. Add 2/3 cup water to the marinara jar and shake well. Pour water around the edges of the dish. Top with shredded mozzarella and Parmesan. Cover with foil.

Bake in the preheated oven until golden around the edges and bubbly all over, about 1 hour, uncovering during the last 25 minutes. Let stand for 10 minutes before serving. Garnish with chopped parsley.

In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.

In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.

To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.

Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

Whisk 4 eggs and ¼ teaspoon salt together in a bowl; gradually whisk in flour, alternating with milk, until smooth. Whisk in melted butter; refrigerate batter at least 1 hour.

Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Pour in about ¼ cup batter (enough to lightly cover bottom of the skillet) and immediately swirl the skillet to spread batter out to cover bottom completely. Cook until crêpe turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Transfer crêpe to a plate; layered between waxed paper. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crêpes from sticking.

Preheat the oven to 350 degrees F (175 degrees C).

Gently combine ricotta cheese, spinach, Parmesan cheese, cream cheese, parsley, green onion, 2 eggs, onion powder, oregano, and ½ teaspoon salt in a bowl until filling is thoroughly mixed.

Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place 1 crêpe onto a work surface; spoon about 3 tablespoons filling, or more as needed, down the center of crêpe. Roll crêpe over filling; place into baking dish. Repeat with remaining crêpes and filling. Spread remaining marinara sauce over filled crêpes; sprinkle with mozzarella cheese.

Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.

Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.

Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.

Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).

Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.

Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.