Manicotti With Cheese Filling And Bolognese Sauce Food

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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


  • 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


Manicotti with Cheese image

A delicious and cheesy manicotti recipe! Only use whole milk mozzarella and do not over bake when you heat it up. This recipe is delicious. Enjoy!

Provided by Mary

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
3 ½ (32 ounce) jars spaghetti sauce


  • 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 on waxed paper or aluminum foil to prevent the noodles from sticking together.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
  • In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 88 g, Cholesterol 72.6 mg, Fat 29.9 g, Fiber 12.8 g, Protein 28.4 g, SaturatedFat 13.8 g, Sodium 2308.5 mg, Sugar 41.2 g


Manicotti With Cheese Filling and Bolognese Sauce image

Provided by Craig Claiborne

Categories     quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 4

Package of 8 manicotti shells
3 cups ricotta cheese stuffing (see recipe)
2 1/2 cups Bolognese sauce (see recipe)
1/4 cup freshly grated Parmesan cheese


  • Preheat oven to 400 degrees.
  • Drop manicotti into boiling water as indicated on package. Cook 10 minutes or until the desired degree of doneness. Do not overcook. Drain.
  • Stuff each manicotti with an equal portion of cheese stuffing, most easily done by using pastry bag outfitted with large round tube (No. 8). Fill them neatly without overflowing.
  • Select rectangular baking dish large enough to hold stuffed manicotti neatly and compactly in one layer. Add one cup of sauce and smooth over bottom. Arrange stuffed manicotti on top. Spoon remaining sauce evenly over manicotti. Sprinkle with Parmesan cheese and bake 15 to 20 minutes.


Baked Manicotti (Bolognese Ragu) image

This filling is very flavorful and a sauce that's delicious, yet subtle enough to compliment the pasta without stealing the show. The recipe will allow for extra sauce in case you wish to serve non-stuffed pasta as well. Or it makes terrific leftovers.

Provided by - Momma Loon

Categories     Manicotti

Time 1h5m

Yield 12 manicotti

Number Of Ingredients 22

2 lbs part-skim ricotta cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
3 cloves garlic, pressed
3 whole eggs
1/4 cup prosciutto, diced
1 (8 ounce) package manicotti, 14 count
1 cup shredded mozzarella cheese
1 cup grated romano cheese or 1 cup parmesan cheese
salt and pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup onion, minced
1/2 cup celery, minced
1/2 cup carrot, minced
3/4 lb lean ground beef
3/4 lb ground pork
2 cups whole milk
2 cups dry white wine
2 (28 ounce) cans whole roma tomatoes, in juice
1 teaspoon crushed red pepper flakes
salt and pepper


  • I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld.
  • Beat the eggs and combine them with the Ricotta.
  • Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined.
  • Cover with plastic wrap and keep in fridge until ready to use.
  • Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jelly roll style.
  • Lay into baking pan that has been greased or coated with cooking spray.
  • I use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side.
  • Spoon the Ragu over the pasta until completely covered.
  • Bake in the oven, uncovered, for 35 minutes.
  • Remove and top with the mozzarella.
  • Return to the over for an additional 10 minutes to allow the cheese to completely melt.
  • Let stand for about 5 minutes.
  • Serve with additional sauce on the side.
  • For the Bolognese Ragu (Italian Meat Sauce) You want to use a heavy pot or sauté pan for this, something that holds the heat well.
  • This will give you better control when you need to have the sauce just barely simmering.
  • Melt the butter in the sauté pan over medium heat.
  • Add the next 4 ingredients and sauté until the veggies are softened, about 5 minutes.
  • Add the ground beef and pork.
  • Cook the meat while using the edge of the spoon to break up the meat into small pieces.
  • Just before the meat begins to brown add the milk.
  • Return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated.
  • About 20 to 30 minutes.
  • Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes.
  • While the sauce is reducing drain and chop the tomatoes, reserving the juice.
  • When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper.
  • Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface.
  • Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated.
  • This should take about 3 to 4 hours.
  • Adjust salt and pepper to taste.
  • The long, slow simmering gives the meat a melt-in-your mouth quality.
  • Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.


Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces


  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.


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


  • 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.


Cheese Manicotti image

Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 7 servings.

Number Of Ingredients 12

1 carton (15 ounces) reduced-fat ricotta cheese
1 small onion, finely chopped
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
4 cups marinara sauce
1/2 cup water
1 package (8 ounces) manicotti shells
Additional parsley, optional


  • Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.

Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges


Baked Manicotti With Cheese Filling 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).

Provided by JackieOhNo

Categories     Cheese

Time 2h

Yield 6 serving(s)

Number Of Ingredients 22

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


  • 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.


Four Cheese Manicotti in Cream Sauce image

A delicious alternative to a redsauced-covered manicotti. This is delicious served with a crisp green salad and fresh bread.

Provided by Charmie777

Categories     Manicotti

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 large onion, diced fine (or shredded)
1 lb mushroom, sliced (optional)
1/2 cup butter or 1/2 cup margarine
1/2 cup flour
4 cups milk
1 1/2 cups parmesan cheese, grated
salt and pepper
1 lb ricotta cheese
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup fresh parsley, chopped
3 eggs
1 dash nutmeg


  • Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
  • Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
  • Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
  • Cook manicotti shells according to package directions; drain and cover with cold water.
  • Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
  • Season to taste with salt, pepper and nutmeg.
  • Drain manicotti shells; stuff with cheese mixture.
  • Place shells side by side in a greased shallow baking pan; spoon sauce over all.
  • Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.

Nutrition Facts : Calories 680.3, Fat 50.1, SaturatedFat 28.9, Cholesterol 239.5, Sodium 902.9, Carbohydrate 22.9, Fiber 1.1, Sugar 2, Protein 35.4

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