Best 7 Christmas Eve Manicotti Recipes

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Christmas Eve is a time for celebration and feasting, and what better way to mark the occasion than with a delicious meal shared with loved ones? If you're looking for a special dish to serve on this festive night, look no further than manicotti. This classic Italian pasta dish is perfect for a holiday gathering, as it's easy to make ahead of time and can be customized to your liking. Whether you prefer a traditional ricotta filling or something more unique, there's a manicotti recipe out there for everyone. So gather your ingredients, preheat your oven, and get ready to make a Christmas Eve meal that your family and friends will never forget.

Let's cook with our recipes!

CHRISTMAS VACATION MANICOTTI CASSEROLE



Christmas Vacation Manicotti Casserole image

When the whole family is home for the holidays, it's nice to have several recipes on hand that you can put together in the afternoon while they're off doing something else, and then be able to sit down together at the table for supper. This recipe is one of THOSE....put together and gather 'round the table to inhale it! Better double this recipe when you have a crowd! The crusty top will be so inviting you'll be drooling from just looking at it! This one comes from Gooseberry Patch's Christmas book (2008).

Provided by Debber

Categories     One Dish Meal

Time 1h15m

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 17

12 manicotti
1/4 cup butter, divided
4 1/2 cups fresh mushrooms, sliced
4 garlic cloves, pressed
1 (10 ounce) box spinach, thawed & squeezed
1 cup ricotta cheese (or cottage cheese that you've whirled in the blender)
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup butter
2 tablespoons flour
2 cups half-and-half cream or 2 cups cream
1/2 teaspoon salt
1 cup shredded cheese (whatever you like)
2 slices whole wheat bread
2 cups cheddar cheese (combination) or 2 cups parmesan cheese (combination)
3 tablespoons butter, melted

Steps:

  • Cook pasta according to package directions; drain & set aside.
  • Preheat oven to 350; grease a 13x9 pan; set aside.
  • Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl.
  • Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture.
  • Stir in ricotta, parmesan, egg, salt and pepper.
  • Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan.
  • Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown.
  • Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells.
  • Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING).
  • Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells.
  • Bake uncovered for 45 minutes (bubbly).

Nutrition Facts : Calories 630.1, Fat 52.8, SaturatedFat 32.4, Cholesterol 190.2, Sodium 1140.4, Carbohydrate 17.7, Fiber 2.4, Sugar 2.3, Protein 24.6

GRANDMA NANCY'S MANICOTTI



Grandma Nancy's Manicotti image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 14

3 1/2 cups ricotta
1 1/4 cup grated Pecorino Romano
2 eggs slightly beaten
1/2 teaspoon ground black pepper
12 manicotti pasta crepes, homemade or store bought
1 cup shredded mozzarella
1 quart Grandma Nancy's Marinara Sauce or tomato meat sauce, recipe follows
1/4 cup extra-virgin olive oil
1 medium onion, chopped
3 medium cloves garlic, chopped
2 cans (1 crushed, 1 puree) tomatoes
4 medium fresh basil leaves, chopped
1 teaspoon dried oregano
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
  • Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
  • Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
  • Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
  • In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.

CHRISTMAS EVE MANICOTTI



Christmas Eve Manicotti image

My mother is full-blooded Sicilian. Christmas Eve we celebrated the Vigil and had 7 fish dishes. Since my children were not super fans of anything more than shrimp, I made manicotti to add to the squid and octopus they didn't like. The crepes and the fluffy cheese and spinach filling are sure to satisfy vegetarians as well.

Provided by Fantasy Gardener and Chef

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 8

Number Of Ingredients 18

4 eggs
¼ teaspoon salt
2 cups all-purpose flour
2 ¼ cups milk
¼ cup melted butter
1 tablespoon vegetable oil, or more as needed
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (15 ounce) container ricotta cheese
1 (3 ounce) package cream cheese, softened
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
3 tablespoons chopped green onion
1 tablespoon onion powder
1 teaspoon dried oregano
½ teaspoon salt
2 eggs, lightly beaten
2 cups prepared marinara sauce, or as needed
1 cup shredded mozzarella cheese, or to taste

Steps:

  • Whisk 4 eggs and 1/4 teaspoon salt together in a bowl; gradually whisk flour into eggs, alternating with milk, to make a smooth batter. Whisk melted butter into batter; refrigerate at least 1 hour.
  • Pour vegetable oil into a small bowl. Heat a small skillet over medium heat; brush skillet with vegetable oil using a pastry brush. Ladle in enough batter to lightly cover the bottom of the skillet, about 1/4 cup; swirl skillet to cover bottom completely. Cook crepe until it turns lightly golden brown on the bottom; flip and cook until other side has small brown spots. Repeat with remaining batter, brushing the skillet with oil as needed to prevent crepes from sticking; set cooked crepes aside between layers of waxed paper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly mix spinach, ricotta cheese, cream cheese, Parmesan cheese, parsley, green onion, onion powder, oregano, 1/2 teaspoon salt, and 2 eggs in a bowl until filling is thoroughly combined.
  • Spread 1 cup marinara sauce into the bottom of a 9x13-inch baking dish. Place a crepe onto a work surface and spoon about 3 tablespoons filling, or more as needed, in a line down the center of each crepe. Roll crepe over filling and set into sauce in pan; repeat with remaining crepes and filling, laying filled crepes into pan. Spread remaining marinara sauce over filled crepes. Sprinkle with mozzarella cheese.
  • Bake in the preheated oven until bubbling and mozzarella cheese is melted and slightly browned, 20 to 30 minutes.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 42.1 g, Cholesterol 203.1 mg, Fat 26.4 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 13.7 g, Sodium 886.4 mg, Sugar 10.1 g

SPECIAL MANICOTTI



Special Manicotti image

This classic casserole is terrific to serve at more casual Christmas gatherings. It's so special because it features both a white and red sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 19

2 cups water
1 can (6 ounces) tomato paste
1 tablespoon sugar
1 tablespoon Worcestershire sauce
MANICOTTI:
1 pound ground beef or bulk Italian sausage
1 garlic clove, minced
1 package (10 ounces) fresh spinach
3 tablespoons grated Parmesan cheese
2 tablespoons half-and-half cream
1 egg, lightly beaten
1 tablespoon dried parsley flakes
Salt and pepper to taste
1 package (8 ounces) manicotti shells, cooked and drained
WHITE SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk

Steps:

  • In a saucepan, combine the water, tomato paste, sugar and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside. , Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until wilted. Drain on paper towels; finely chop. Add to beef. Stir in the Parmesan cheese, cream, egg, parsley, salt and pepper. Stuff into manicotti shells. Spread 1 cup of the tomato sauce in a greased 13-in. x 9-in. baking dish. Place manicotti over sauce., For white sauce, melt butter in a small saucepan. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over manicotti. Top with remaining tomato sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts :

SUSAN'S MANICOTTI



Susan's Manicotti image

Another of my mother's recipes from Feast, A Tribal Cookbook, this dish can be made for lots of people, and with lots of people helping mix the filling and stuff the shells. It's what my mom makes for parties and potlucks. I've altered her recipe slightly, but I think it's still just as delicious."--Sarah Carey

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 9

3 cups ricotta cheese
1 1/4 cups (6 ounces) grated mozzarella cheese
3/4 cup (3 ounces) grated Parmesan cheese, divided
2 eggs, lightly beaten
4 tablespoons sugar
3 tablespoons chopped parsley
Salt and pepper
18 manicotti shells
1 recipe Susan's Tomato Sauce or 1 32-ounce jar marinara sauce

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, combine ricotta, mozzarella, 1/2 cup Parmesan, egg, sugar and parsley; season with 1/2 teaspoon each salt and pepper.
  • Spread half the marinara in the bottom of a 9-by-13 inch baking dish. Fill each shell with ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara. Cover with foil and bake until sauce is bubbling and shells are tender, about 40 minutes.
  • Sprinkle remaining Parmesan over top, return to oven, and bake until cheese is browned in spots, about 10 minutes.

HOMEMADE MANICOTTI (FOR CHRISTMAS DINNER)



HOMEMADE MANICOTTI (FOR CHRISTMAS DINNER) image

Categories     Pasta     Bake     Christmas     Dinner

Yield 26 manicotti

Number Of Ingredients 9

Manicotti Shells- makes 13 shells
Mix 3 eggs & 1 cup of water
Add 1 cup of flour (get lumps out with a spoon- don't use a sifter- it's a mess!)
Manicotti Filling (enough for 26 manicotti's)
2 lbs. ricotta
parsley
grated cheese
pasta sauce (a lot- no in filling, on bottom of pan and on top of crepes)
2-3 eggs

Steps:

  • Manicotti Shells Use a ladle to spoon batter onto skillet making thin crepes. Flip when small bubbles begin to appear. *Before pouring batter onto skillet use a piece of wax paper and rub it on skillet to prevent sticking. Manicotti Filling Mix all ingredients (except sauce) together in a medium sized mixing bowl. Using a spoon, put a spoonful of filling in the middle of each crepe. Roll the shell up and place in a 13x9 pan lined with sauce. Bake at 350 degrees for 35-45 minutes or until hot or Refrigerate until ready to use.

MARILYN'S MANICOTTI



Marilyn's Manicotti image

Provided by Marilyn B. Leone

Categories     Blender     Food Processor     Cheese     Tomato     Bake     Mozzarella     Ricotta     Basil     Prosciutto     Bon Appétit     California

Yield Serves 8

Number Of Ingredients 24

Marinara Sauce
2 pounds tomatoes, peeled, seeded
2 tablespoons olive oil
3 large garlic cloves, chopped
1 6-ounce can tomato paste
5 fresh basil leaves, cut julienne
1 teaspoon salt
Filling
1 1/2 cups whole milk ricotta cheese
1 cup freshly grated Romano cheese
2 eggs, beaten to blend
1/4 pound prosciutto, coarsely chopped
2 tablespoons minced fresh Italian parsley
16 Manicotti Crepes
6 ounces mozzarella cheese, cut into 1/4x1/4x3-inch strips
5 fresh basil leaves
Additional freshly grated Romano
Manicotti Crepes
Store extra in the freezer for another use.
Makes about 26
3 eggs
1 cup water
1 1/2 cups unbleached all purpose flour
Olive oil

Steps:

  • For sauce:
  • Chop tomatoes in processor. Heat oil in heavy medium saucepan over medium heat. Add garlic and cook until soft (do not brown), about 1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce thickens, stirring occasionally, about 30 minutes. Set aside.
  • For filling:
  • Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh parsley.
  • For Crepes:
  • Mix eggs and water in blender. Add flour and blend batter until smooth. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Heat crepe pan or heavy small skillet over medium-high heat. Brush pan lightly with olive oil. Remove pan from heat. Stir batter and ladle 2 tablespoons into corner of pan, tilting so batter just coats bottom. Return excess batter to bowl. Cook crepe until bottom is set (do not brown), about 5 seconds. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 seconds. Repeat with remaining batter, stirring occasionally. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
  • For Assembly:
  • Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe over filling. Arrange seam side down in large baking dish. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover crepes and sauce separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes to room temperature before baking. Rewarm sauce over low heat, stirring occasionally.)
  • Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle lightly with additional Romano cheese. Cover tightly with foil. Bake until heated through, about 35 minutes.

Tips:

  • Choose wonky manicotti shells. According to the recipe, wonky manicotti shells will hold more filling, making them even tastier.
  • Cook the manicotti shells al dente. This will prevent them from becoming soggy when they are baked.
  • Use a variety of cheeses in the filling. This will add flavor and complexity to the dish.
  • Don't overstuff the manicotti shells. This will make them difficult to roll and seal.
  • Bake the manicotti shells until they are golden brown. This will give them a crispy outer shell.
  • Serve the manicotti shells with a simple sauce. This will allow the flavors of the filling to shine through.

Conclusion:

This Christmas Eve manicotti recipe is a delicious and festive dish that is sure to impress your guests. The manicotti shells are filled with a flavorful mixture of cheeses, meats, and vegetables, and then baked until they are golden brown. The dish is served with a simple sauce, which allows the flavors of the filling to shine through. This recipe is sure to be a hit at your next holiday party.

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