Stuffed Manicotti Food

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CHEESE STUFFED MANICOTTI



Cheese Stuffed Manicotti image

Homemade meat sauce served over manicotti stuffed with three cheeses. This is the best manicotti I have ever had. I always get requests for the recipe.

Provided by Melanie2008

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h35m

Yield 6

Number Of Ingredients 20

1 pound ground beef
1 small onion, diced
1 teaspoon roasted garlic
1 (28 ounce) can diced tomatoes with garlic and onion
1 (12 ounce) can tomato paste
1 tablespoon white sugar
1 ½ teaspoons salt
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
½ teaspoon ground black pepper
¼ teaspoon garlic salt
1 (8 ounce) package manicotti shells
1 (8 ounce) package shredded mozzarella cheese
30 ounces cottage cheese
¼ cup grated Parmesan cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
  • Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
  • Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

Nutrition Facts : Calories 653.5 calories, Carbohydrate 55.1 g, Cholesterol 129.1 mg, Fat 26.3 g, Fiber 5 g, Protein 52.6 g, SaturatedFat 13 g, Sodium 2893.5 mg, Sugar 17.9 g

EASY, STUFFED MANICOTTI



Easy, Stuffed Manicotti image

This is so simple and easy. You do NOT have to boil the shells or cook the meat ahead of time(you dont pre-cook your meat for meat loaf, do ya?) It all cooks perfectly together in the oven.

Provided by wynde

Categories     Manicotti

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (16 ounce) box manicotti
1 lb ground beef (uncooked)
1 lb sausage (uncooked)
1 small onion, diced
1 large egg, beaten
1 1/2 tablespoons oregano
1/2 teaspoon garlic powder
16 ounces ricotta cheese
1/2 cup parmesan cheese
16 ounces mozzarella cheese
16 ounces spaghetti sauce

Steps:

  • Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
  • Combine first 8 ingredients together in a bowl.
  • Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
  • Place shells in pan and pour remaining sauce of shells.
  • Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
  • Remove and enjoy.
  • Goes wonderfully with a tossed salad and garlic bread.

Nutrition Facts : Calories 1164, Fat 66.5, SaturatedFat 30.5, Cholesterol 237.7, Sodium 1806.9, Carbohydrate 73.6, Fiber 3, Sugar 10.2, Protein 64.7

CHEESE STUFFED MANICOTTI



Cheese Stuffed Manicotti image

This recipe is pretty quick and easy, that's why I like it. I found this recipe on the back of the "Ronzoni" Manicotti noodle box. The best way to prep the noodles is to pre-boil the noodles, making them still firm enough to stuff but soft enough for them to finish cooking when you bake the dish in the oven.

Provided by karilfoster

Categories     One Dish Meal

Time 55m

Yield 7 serving(s)

Number Of Ingredients 10

14 pieces ronzoni manicotti, uncooked
3 1/2 cups two 15 oz. containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
25 ounces spaghetti sauce

Steps:

  • Heat oven to 350°F
  • Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt.
  • Add pasta and stir; return to rapid boil.
  • Cook uncovered, stirring occasionally, for 4 to 6 minutes.
  • Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven.
  • In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings.
  • Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan.
  • Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan.
  • Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese.
  • Cover with foil; bake 35 minutes or until hot and bubbly.
  • Remove from the oven and serve.

STUFFED MANICOTTI



Stuffed Manicotti image

This recipe is so special I serve it to company. It is so easy to make too.-Cookie Curci-Wright, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 7 servings.

Number Of Ingredients 24

SPAGHETTI SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
3/4 cup water
3/4 cup dry red wine or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
MANICOTTI:
1-1/2 pound ground beef
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese, divided
3 large eggs, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 505 calories, Fat 24g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 976mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein.

STUFFED MANICOTTI WITH FRESH MARINARA SAUCE



Stuffed Manicotti with Fresh Marinara Sauce image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield about 6 servings

Number Of Ingredients 22

3 large eggs
1 1/2 cups milk
3 tablespoons melted butter
1 cup all-purpose flour
Pinch salt
Vegetable cooking spray
1 pound ricotta cheese
1/2 pound shredded mozzarella cheese (in a 8-ounce bag)
1 large egg
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1 small onion, chopped fine
8 cloves garlic, peeled and crushed
2 (28-ounce) cans crushed tomatoes (recommended: San Marzano)
1/4 cup Italian parsley, fresh, finely chopped
1/2 cup fresh basil leaves, torn
Salt and pepper
1/2 cup grated Parmesan

Steps:

  • Make the crepes (crespelle):
  • In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
  • Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
  • Make the ricotta filling:
  • In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
  • Make the marinara sauce:
  • In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
  • Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
  • Put it all together:
  • Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
  • Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
  • Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
  • Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.

STUFFED MANICOTTI



Stuffed Manicotti image

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by ThatJodiGirl

Categories     Manicotti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

Steps:

  • Par-boil manicotti noodles, drain.
  • Place in a bowl of cold water to prevent sticking.
  • Preheat oven to 350°F.
  • Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzarella,cheddar and ricotta cheeses and the seasonings.
  • Drain shells, pat dry with paper towels.
  • Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 quart baking dish.
  • Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
  • Sprinkle with remaining mozzarella, cheddar and parmesan cheeses.
  • Bake covered loosely with foil for 40 minutes.

SEAFOOD STUFFED MANICOTTI



Seafood Stuffed Manicotti image

This has been at the top of our favorites since 1991. Slightly labor intensive to make, but well worth it. Very light - the fontina white sauce with nutmeg and dry vermouth, along with all the other ingredients, make this a delectable choice. Great for a private romantic dinner or if you're having dinner guests who like seafood. Using a food processor makes the fine chopping easy. Recipe originally came from Sunset's Casserole cookbook.

Provided by Koriander

Categories     Crab

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, finely chopped
1 carrot, finely shredded
1 (1 lb) can diced tomato
1 cup chicken broth
1 teaspoon dry basil
3/4 lb crab, cooked (or canned)
1 lb small cooked shrimp
4 green onions, thinly sliced, include tops
1 cup Fontina cheese, shredded
10 large manicotti or 10 large other tube-shaped pasta
1/2 cup parmesan cheese, finely grated
1/4 cup butter or 1/4 cup margarine
1 onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1 cup Fontina cheese, shredded
2 tablespoons dry vermouth
1/8 teaspoon nutmeg
1/8 teaspoon white pepper

Steps:

  • In a wide fry pan over medium heat, melt butter. Add onion and carrot and cook until soft (don't overcook).
  • Stir in parsley, diced tomatoes with liquid, chicken broth, and basil.
  • Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.
  • In a large bowl combine crab, shrimp, green onions, and fontina cheese. Set filling aside.
  • Cook manicotti in boiling water, according to package directions, until slightly firm - do not overcook!
  • Rinse cooked manicotti with cold water and drain well. Set aside.
  • Now prepare the FONTINA WHITE SAUCE recipe as follows:.
  • In a wide fry pan over medium heat, melt butter or margarine. Add onion and cook until soft.
  • Blend in flour and cook, stirring until bubbly.
  • Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.
  • Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.
  • CASSEROLE ASSEMBLY:.
  • Stuff each manicotti with the seafood filling (roughly about 4 tablespoons).
  • Spoon half of the tomato sauce on the bottom of a 9 x 13 casserole dish. Arrange filled pasta side by side in the sauce.
  • Pour some of the sauce into the casserole but not directly onto the manicotti. (remainder of sauce can be offered separately).
  • Pour the Fontina White Sauce down the center of the casserole (lengthwise).
  • Sprinkle with 1/3 of the Parmesan cheese. (remaining Parmesan is sprinkled after baking).
  • At this point you may cool, cover, and refrigerate until next day.
  • Bake uncovered at 375°F for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).
  • Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.

EASY CHEESE-STUFFED MANICOTTI



Easy Cheese-Stuffed Manicotti image

Make and share this Easy Cheese-Stuffed Manicotti recipe from Food.com.

Provided by lricesk8rgirl

Categories     Manicotti

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (8 ounce) box manicotti
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoons parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups spaghetti sauce

Steps:

  • Cook manicotti acoording to package directions.
  • Combine cheeses, parslet, salt, and pepper and spooon into manicotti.
  • Spread a thin layer of sauce on the bottom of a 13 by 9 inch baking pan.
  • Arrange manicotti in single layer over sauce.
  • Add remaining sauce.
  • Cover with foil and bake at 350 for 40 minutes.
  • Remove foil and abke 15 minutes.

Nutrition Facts : Calories 540, Fat 25.4, SaturatedFat 13.7, Cholesterol 78.7, Sodium 1328.2, Carbohydrate 48.5, Fiber 1.8, Sugar 14.3, Protein 28.6

STUFFED MANICOTTI



Stuffed Manicotti image

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by Chef Bexter

Categories     Manicotti

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

12 -14 shells manicotti (1 box) or 12 -14 cannelloni tubes (1 box)
2 cups ricotta cheese (low-fat or part-skim)
1 cup freshly grated parmesan cheese (Divided 3/4 C & 1/4 C)
2 egg yolks
1/4 cup chopped fresh basil
1/2 lb roasted & shredded cooked chicken (optional) or 1/2 lb chopped fresh spinach (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 -4 cups tomato sauce (any jar sauce is fine, Ricotta Parmesan is my fave OR use your favorite homemade basic tomato sauce.)
4 tablespoons butter or 4 tablespoons margarine
1/3 cup all-purpose flour
2 1/2 cups milk (I use 1%)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pinch nutmeg

Steps:

  • Preheat Oven 350*F.
  • Lightly coat a 9x13 baking dish w/ cooking spray.
  • Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
  • *Prepare BECHAMEL Sauce*.
  • In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
  • Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
  • Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
  • In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
  • Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
  • Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
  • Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
  • Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
  • Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
  • Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
  • Let sit for 5-10 mins before serving.

Nutrition Facts : Calories 644, Fat 42.8, SaturatedFat 26.1, Cholesterol 231, Sodium 2045.1, Carbohydrate 33.9, Fiber 3.2, Sugar 8.5, Protein 33.4

BEEF STUFFED MANICOTTI



Beef Stuffed Manicotti image

When I bought a 25-year-old cookbook at an auction, I found this gem inside. I think you'll make it again and again, as I do.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 8

4 uncooked manicotti shells
1/2 pound ground beef
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
1 can (15 ounces) tomato sauce
1 to 1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 cup shredded mozzarella cheese, divided

Steps:

  • Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted., Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells. , Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 533 calories, Fat 23g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 1264mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 40g protein.

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Top Asked Questions

How to cook stuffed manicotti with sauce?
Directions. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil. Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.
What's in manicotti?
This hearty stuffed pasta dish will feed a crowd. Tangy tomato sauce tops manicotti that's filled with a mouthwatering blend of Italian sausage, chicken, spinach and mozzarella cheese. Be prepared to share the recipe!—Pat Schroeder, Elkhorn, Wisconsin
How to cook manicotti steak?
Directions. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted. Stuff half meat mixture into manicotti shells; arrange in a greased 8-in.
How to make manicotti with mozzarella cheese?
Directions. Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell. Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish.

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