Recipe: Manicotti Recipes (12)

Joe

STUFFED MANACOTTI
1/2 lb. ground beef
1/4 c. minced onion
1/4 c. bread crumbs
1/2 pkg. frozen spinach, thawed
1/4 c. grated Parmesan cheese
2 eggs, slightly beaten
1 tsp. salt
1/4 tsp. pepper
Brown beef with onion. Drain off excess fat. Blend together meat, spinach and remaining ingredients. Fill shells (uncooked). Cover bottom of 2-quart baking dish with 1 cup sauce. Any leftover filling can be blended with sauce. Arrange in baking dish in single layer. Leave space between each for expansion during baking. Completely cover with sauce. Cover dish with foil and bake at 375 degrees for 1 hour or cover dish with wax paper and microwave for 30 minutes, turning once.

STUFFED MANACOTTI
1 lb. ground beef
1 c. sliced mushrooms (either canned
or fresh)
1/2 c. chopped green pepper
1/2 tsp. salt
1 (32 oz.) jar spaghetti sauce
1 box manacotti
1/2 c. grated Parmesan cheese
In skillet, brown beef, mushrooms, and peppers; drain off fat. Add salt and 3/4 cup spaghetti sauce. Pour small amount of spaghetti sauce in 2 quart casserole (9 x 13 inch). Fill manacotti with meat mixture and place in dish. Spoon on remaining sauce. Cover and bake 25 to 30 minutes (350 degrees). Remove cover; sprinkle with cheese. Return to oven for 5 minutes.

MANACOTTI
1 pkg. manacotti (14)
1 (10 oz.) pkg. frozen spinach (cooked and drained)
1 (16 oz.) Ricotta cheese
1 egg, beaten
1/3 c. chopped onion
Garlic powder and other seasonings to taste
2 (15 oz.) jars spaghetti sauce
Parmesan cheese
Combine spinach, Ricotta cheese, egg, onion and seasonings until smooth. Pour 1/4 to 1/2 inch sauce in bottom of 13 x 9 inch pan. Stuff mixture in uncooked noodle and place in pan. Cover with foil ensuring that pan is sealed all the way around. Cook at 400 degrees for 50 minutes. Uncover, sprinkle with Parmesan cheese and cook uncovered 10 minutes.

MANACOTTI
1 lb. hamburger meat
1 lb. Mozzarella cheese
8 oz. cream cheese
1 pkg. manacotti
1 lg. jar Ragu with mushrooms
1 onion, chopped
1 egg
Boil noodles 7 minutes. Brown hamburger meat and onion. Mix grated cheese and egg plus cream cheese. Stuff noodles with cheeses. Add Ragu to hamburger (drained) and pour over stuffed manacotti. Bake at 350 degrees for 30 minutes.

HERBED CHEESE MANICOTTI
6 manicotti noodles
1 egg
1 c. shredded Monterey Jack Cheese (4 oz.), divided
3/4 c. Ricotta cheese
1/2 c. loose-pack frozen whole-kernel corn
1 (2 oz.) can mushroom stems and pieces, drained
2 tbsp. chopped green bell pepper
1 tbsp. snipped fresh chives
1 1/2 c. salsa
1/2 tsp. garlic powder
1/4 tsp. dried Italian seasoning, crushed
Cook manicotti according to package directions. Drain. Rinse with cold water. Drain again thoroughly. Set aside. In a medium mixing bowl beat egg. Stir in 1/2 cup Jack cheese, all Ricotta cheese, corn, mushrooms, green pepper and chives. Spoon about 1/4 cup cheese mixture into each manicotti shell. Place two manicotti in each of three greased shallow individual au gratin or baking dishes; set aside. In a small mixing bowl combine salsa, garlic powder and Italian seasoning. Spoon 1/3 salsa mixture over manicotti in each dish. Sprinkle with remaining cheese. Wrap in moisture- and vapor-proof wrap; seal, label and freeze. Makes 3 single-serving entrees.

CHILI MANICOTTI
1/4 c. chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
2 cans condensed chili beef soup
1/2 c. water
12 manicotti shells
2 beaten eggs
2 1/2 c. cream style cottage cheese, drained
1 1/2 c. shredded sharp cheese
1 or 2 jalapeno peppers, chopped
Cook onion and garlic in hot oil until tender. Stir in soup and water, heat thoroughly. Cook manicotti in boiling water for 8 to 10 minutes, drain. Combine eggs, cottage cheese, 1 cup shredded cheese and the peppers, mix well. Spoon about 1/4 cup of the cheese mixture into each shell. Pour half the soup mixture into a 12 x 7 1/2 inch baking dish. Top with manicotti. Pour remaining soup over all making sure manicotti is coated. Cover and bake at 350 degrees for 40-45 minutes. Uncover, sprinkle with remaining cheese. Bake another 2-3 minutes. Let stand 5 minutes, then serve.

VEGETARIAN MANICOTTI
1/2 lb. manicotti
2 tbsp. peanut oil
1/2 lb. mushrooms, chopped
3/4 c. chopped bell pepper
1/2 c. chopped onion
1 1/2 c. diced Mozzarella cheese
1 1/2 c. fresh bread crumbs
1 1/4 c. chopped roasted peanuts
1 egg, slightly beaten
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 c. tomato sauce
1/2 c. peanut butter, creamy
1/2 tsp. garlic salt
Grated Parmesan cheese (optional)
Prepare manicotti according to package instructions. Drain and rinse with cold water; set aside in water to cover to prevent sticking. Heat oil in a large skillet. Saute mushrooms, bell pepper and onion 3-4 minutes. Add Mozzarella cheese, bread crumbs, peanuts, egg, oregano, basil, salt and pepper; mix well. Stuff manicotti with mixture. Combine tomato sauce, peanut butter and garlic salt. Spread a thin layer of sauce in a large baking pan. Arrange manicotti in a single layer and bake in pan. Spoon remaining sauce on top. Cover tightly with foil, bake in a 350 degree oven for 25-30 minutes. Sprinkle with Parmesan cheese, as desired. Yield: 6-7 servings.

MANICOTTI
FILLING:
1 lb. ground beef
1 lg. onion
1 clove garlic
1 c. spinach (cooked & drained)
4 egg yolks
1 c. cheese
4 tbsp. butter for sauteing
1 lb. mozzarella cheese for topping
1 lb. ground beef cooked in spaghetti
sauce
NOODLE DOUGH:
2 c. flour
2 eggs
1 tsp. olive oil
1 tsp. salt
1 1/2 tbsp. water or more if needed
Manicotti or macaroni muffs make a flavorful one dish meal of Italian origin, they are egg noodle rolls filled with a spinach, ground beef mixture and topped with cheese and spaghetti sauce. The filling is seasoned with onion, garlic and Parmesan cheese and salt. Egg noodle dough cut in 3 to 4 inch squares is precooked in salted water with a few drops of olive oil before filled with meat mixture. Make a well in a mound of flour. Place slightly beaten eggs, olive oil and water in well. Mix flour in slowly. Knead until smooth and elastic. Divide dough. Cover with a bowl 5 minutes. Roll out each piece thin and cut into 3-4 inch squares and roll again. Squares are boiled for 3 minutes in shallow water then remove and drained on a towel. Fill squares with meat mixture and roll up and place on a baking sheet. On each roll place a strip of mozzarella cheese (slightly larger than the roll). Bake at 425 degrees for 10 minutes. Remove from oven, spread with meat sauce and bake 5 minutes longer.

MANICOTTI ITALIAN STYLE
8 oz. uncooked manicotti shells
2 eggs, beaten
2 tbsp. finely chopped onion
1/2 c. grated Parmesan cheese
1/2 tsp. nutmeg
2 (12 oz.) cartons (3 cups) creamed cottage cheese
9 oz. pkg. frozen chopped spinach, thawed, squeezed to drain
4 oz. (1 c.) shredded Mozzarella cheese
32 oz. jar prepared spaghetti sauce with meat
1/4 c. grated Parmesan cheese
Cook manicotti shells to desired doneness as directed on package. Drain; place in cold water. Heat oven to 350 degrees. Grease 13 x 9 inch (3 quart) baking dish. In large bowl, combine eggs, onion, 1/2 cup Parmesan cheese, nutmeg, cottage cheese, spinach and Mozzarella cheese; mix well. Drain manicotti. Fill shells with cheese mixture. Place side by side in dish. Pour spaghetti sauce over manicotti; sprinkle with 1/4 cup Parmesan cheese. Bake at 350 degrees for 35 to 40 minutes or until bubbly. 6 to 7 servings. Jumbo shells are great to use for this recipe also.

ITALIAN STUFFED MANICOTTI
1/4 c. olive oil
1 lb. ground beef
1/2 c. minced onion
1 minced garlic clove
1 (32 oz.) can tomato, cut up
1 (6 oz.) can tomato paste
2 tsp. salt
2 tsp. brown sugar
1 tsp. basil leaves
1 tsp. oregano leaves
1 tsp. dried parsley
1/2 tsp. Pepper
FILLING:
3/4 lb. ground beef
4 tbsp. minced green onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ricotta cheese
2 c. grated mozzarella cheese
1 egg, beaten
1 tsp. dried parsley
1 (8 oz.) pkg. manicotti
Parmesan cheese
Heat oil in large skillet, cook ground beef, onion and garlic. Drain excess fat. Add tomatoes, paste and seasonings. Simmer 45 minutes. Cook ground beef, green onion, salt and pepper. Drain and cool. Combine ricotta, mozzarella, egg, parsley and cooled beef. Prepare manicotti according to package directions. Drain. Fill tubes with 1/4 cup filling. Pour 1/3 the sauce into 9 x 13 inch baking dish; place tubes seam side down in single layer. Cover with remaining sauce and sprinkle with parmesan. Bake covered in a 350 degree oven for 30 to 40 minutes. 8 to 10 servings.

ITALIAN - STYLE MANICOTTI
1 to 2 cans water
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. sweet basil
Dash of crushed red pepper
FILLING:
1/4 lb. ground beef
1 lb. bulk Italian sausage
1 egg, beaten
Salt & pepper
1/2 c. dry bread crumbs
1 tsp. crushed parsley
1 lb. grated Parmesan cheese Cook sauce 3/4 hour while preparing the filling and stuffing the manicotti. Do not cook filling; only mix. Stuff raw manicotti noodles. Set in rows in 9 x 13 inch pan. Pour sauce over and sprinkle with grated cheese. Cover pan tightly with foil. Bake 2 1/2 hours at 250 degrees. Serves 6.

OAT STUFFED MANICOTTI (VEGETARIAN)
--SHELLS:--
1 c. flour
Pinch of salt
4 eggs
1/2 c. water
1/2 c. milk
--FILLING:--
1/4 c. vegetable or olive oil
2 onions, finely chopped
1/2 lb. tofu in sm. cubes
1 c. chopped fresh mushrooms
1 1/2 c. steel-cut oats
1 3/4-2 1/4 c. water
--SAUCE:--
2/3 c. flour
2 c. milk (soy milk or Rice Dream)
2 tbsp. soy sauce
2 c. water
1/2 tsp. sea salt
4 tbsp. olive oil
2 tsp. dried crushed sage
1/2 tsp. thyme
1/2 tsp. marjoram
Pinch black pepper
Place eggs, water, milk and salt in blender. Add flour. Blend well. Refrigerate for an hour or overnight. Fry chilled batter in crepe pans, keeping crepes thin. Saute onions and mushrooms and tofu until onions begin to brown. Add oats and water. Cook stirring frequently for 20 minutes. Heat oil, add flour, stir often for 2 minutes. Remove from heat, allow to cool for several minutes. In separate bowl combine remaining ingredients. Whisk together with flour-oil. Bring to boil, simmer 10-15 minutes. Wrap stuffing in shells and place in oiled baking pan that has a thin coating of sauce. Cover with foil and bake at 375 degrees for 45-50 minutes. Serve with a scoop of sauce.