Best 20 Manicotti Recipes

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Are you ready to embark on a culinary adventure and tantalize your taste buds with the delectable dish of manicotti? This Italian masterpiece is sure to impress with its savory flavors and artful presentation. Made with large pasta tubes filled with a ricotta and spinach mixture, the manicotti is then topped with a rich tomato sauce, melted cheese, and herbs, creating a symphony of flavors in every bite. Let's dive into a world of culinary delights and discover the best manicotti recipes that will turn your dining table into a celebration of Italian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MANICOTTI



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

Steps:

  • 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

MEAT FILLED MANICOTTI



Meat Filled Manicotti image

This is a tasty and filling dish that can be nicely paired with a green salad if desired.

Provided by teppij

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 egg whites
½ teaspoon dried oregano
1 (32 ounce) jar spaghetti sauce

Steps:

  • 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.

Nutrition Facts : Calories 667.9 calories, Carbohydrate 50.5 g, Cholesterol 103.5 mg, Fat 33.3 g, Fiber 5.2 g, Protein 40.1 g, SaturatedFat 15.2 g, Sodium 1248.7 mg, Sugar 15.1 g

CHEESE MANICOTTI



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

Steps:

  • 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

MEATY MANICOTTI



Meaty Manicotti image

This simple dish has been very popular at family gatherings and potlucks. You can assemble it ahead of time. -Lori Thompson, New London, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 9

14 uncooked manicotti shells
1 pound bulk Italian sausage
3/4 pound ground beef
2 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese
3 ounces cream cheese, cubed
1/4 teaspoon salt
4 cups meatless spaghetti sauce, divided
1/4 cup grated Parmesan cheese

Steps:

  • Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove from the heat. Cool for 10 minutes., Drain shells and rinse in cold water. Stir the mozzarella cheese, cream cheese and salt into meat mixture. Spread 2 cups spaghetti sauce in a greased 13x9-in. baking dish. , Stuff each shell with about 1/4 cup meat mixture; arrange over sauce. Pour remaining sauce over top. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 507 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

MANICOTTI WITH CHEESE



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

Steps:

  • 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

SPINACH CHEESE MANICOTTI



Spinach Cheese Manicotti image

The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. Margaret Truxton, Pinehurst, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
4 ounces cream cheese, softened
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 manicotti shells, cooked and drained
1 jar (26 ounces) spaghetti sauce

Steps:

  • In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside. , In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells., Pour half of the spaghetti sauce into a greased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 682 calories, Fat 38g fat (19g saturated fat), Cholesterol 101mg cholesterol, Sodium 1418mg sodium, Carbohydrate 56g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.

EASY MANICOTTI



Easy Manicotti image

No cooking the manicotti, so that's the easy part. Sometimes I will add some frozen chopped spinach, cooked and squeezed dry. A real easy meal!

Provided by HEP MEP

Categories     Manicotti

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ricotta cheese
4 ounces mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 teaspoon sugar
1 egg, slightly beaten
nutmeg (to taste)
1 tablespoon parsley, finely chopped
salt and pepper
1 (5 ounce) package manicotti, uncooked
1 (15 1/2 ounce) jar prepared meatless marinara sauce (or homemade, if desired)

Steps:

  • Combine Ricotta, Mozzarella, grated Parmesan, sugar, egg, nutmeg, parsley, salt and pepper to taste.
  • Stuff uncooked manicotti generously with the cheese mixture, from both ends.
  • Arrange manicotti in a single layer in a baking pan.
  • Bring sauce to a boil and pour over manicotti, covering completely.
  • Cover baking pan with aluminum foil, crimping the edges to seal tightly.
  • Bake in a preheated 400 degree Fahrenheit oven for 40 minutes.
  • Remove foil; sprinkle generously with additional grated cheese.
  • Bake uncovered for 5 minutes more.

HOMEMADE MANICOTTI



Homemade Manicotti image

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 12

CREPE NOODLES:
1-1/2 cups all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
FILLING:
1-1/2 pounds ricotta cheese
1/4 cup grated Romano cheese
1 large egg
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce
Grated Romano cheese, optional

Steps:

  • Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.

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.

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

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.

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Provided by Brandee

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 55m

Yield 4

Number Of Ingredients 12

8 manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

Steps:

  • 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.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 35.9 g, Cholesterol 110.4 mg, Fat 41.1 g, Fiber 1.3 g, Protein 28.6 g, SaturatedFat 17.3 g, Sodium 1494.6 mg, Sugar 6.4 g

THREE CHEESE MANICOTTI II



Three Cheese Manicotti II image

The whole family will jump for joy when they try this easy Italian dish!

Provided by Sonrisa

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 8

1 (8 ounce) package manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 tablespoon minced garlic
1 egg
2 tablespoons dried basil
2 (26 ounce) jars pasta sauce

Steps:

  • Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
  • Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
  • Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 64.6 g, Cholesterol 95.8 mg, Fat 24.1 g, Fiber 8.2 g, Protein 34 g, SaturatedFat 12.1 g, Sodium 1679.4 mg, Sugar 23.8 g

SAUSAGE CHEESE MANICOTTI



Sausage Cheese Manicotti image

This marvelous manicotti, created by our Test Kitchen staff, is cheesy, saucy and savory.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 5 servings.

Number Of Ingredients 14

10 uncooked manicotti shells
8 ounces turkey Italian sausage links, casings removed
1 cup finely chopped sweet red pepper
1/4 cup chopped onion
2 large egg whites
3 cups fat-free cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon white pepper
2 cups meatless spaghetti sauce
1/2 cup water

Steps:

  • Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside., In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13x9-in. baking dish. Arrange shells over sauce; top with remaining sauce., Cover and bake at 350° for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 462 calories, Fat 13g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 1418mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein. Diabetic Exchanges

MANICOTTI



Manicotti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
16 manicotti shells
One 32-ounce can San Marzano tomatoes
3 to 4 cloves garlic, grated
1 small onion, grated
1/2 teaspoon sugar
A few leaves fresh basil, torn
A few sprigs fresh parsley, leaves only
A few sprigs fresh thyme, finely chopped
Kosher salt and ground black pepper
Kosher salt and ground black pepper
About 2 tablespoons EVOO
2 cups passata or tomato sauce
One 10-ounce package organic chopped frozen spinach, wrung dry in a kitchen towel
4 cups ricotta
1 1/2 cup grated Parmigiano-Reggiano
Kosher salt and ground black pepper
Kosher salt and ground black pepper
Freshly grated nutmeg
2 eggs, lightly beaten
2 cups shredded mozzarella

Steps:

  • Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
  • For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
  • Pour half of the sauce into large baking dish.
  • For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
  • Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.

CHICKEN MANICOTTI ALFREDO



Chicken Manicotti Alfredo image

A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.

Provided by Jeff Ellison

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 17

3 skinless, boneless chicken breast halves
½ cup distilled white vinegar
1 cup olive oil
1 clove crushed garlic
1 (12 ounce) package manicotti pasta
6 tablespoons butter
2 cups heavy whipping cream
¼ teaspoon ground nutmeg
1 teaspoon ground black pepper
1 ½ cups grated Parmesan cheese
1 teaspoon salt
1 pint part-skim ricotta cheese
1 egg
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese

Steps:

  • In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
  • Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
  • Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
  • In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
  • Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
  • Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 813 calories, Carbohydrate 37.4 g, Cholesterol 196.8 mg, Fat 59.8 g, Fiber 1.5 g, Protein 33.3 g, SaturatedFat 29.7 g, Sodium 810.7 mg, Sugar 2.1 g

CRAB-STUFFED MANICOTTI



Crab-Stuffed Manicotti image

I love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. -Sonya Polfliet, Anza, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 12

4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley

Steps:

  • Preheat oven to 350°. Cook manicotti shells according to package directions; drain. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; stir in Parmesan cheese., In a small bowl, combine crab, ricotta, mozzarella, lemon-pepper seasoning, pepper and garlic powder. Stuff shells with crab mixture. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. , Bake, covered, until heated through, 25-30 minutes. Just before serving, sprinkle with parsley and, if desired, additional grated Parmesan cheese.

Nutrition Facts : Calories 359 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

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.

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.

CHICKEN ALFREDO MANICOTTI



Chicken Alfredo Manicotti image

We save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

6 strips thick-cut bacon, diced
3 cloves garlic, minced
1 large leek (about 10 ounces), white and light green parts, thinly sliced
2 1/2 cups half-and-half
1/2 cup freshly grated Parmesan
Pinch crushed red pepper flakes
Juice of 1/2 lemon
4 ounces cream cheese, at room temperature
1/2 cup fresh parsley leaves, chopped, plus more for garnish
Kosher salt and freshly ground black pepper
One 10-ounce box frozen chopped spinach, thawed and drained
2 1/2 cups ricotta cheese (about 1 pound)
1 cup diced rotisserie chicken
3/4 cup shredded Italian blend cheese
Pinch crushed red pepper flakes
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
One 8-ounce box manicotti
1/2 cup shredded Italian blend cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
  • Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
  • For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
  • For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
  • Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.

Tips:

  • Select High-Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture. Look for firm, ripe vegetables, and high-quality cheese.
  • Cook Pasta Al Dente: Cook the pasta al dente (slightly firm) to prevent it from becoming mushy when baked.
  • Use a Variety of Cheeses: Combine different types of cheese, such as ricotta, mozzarella, and Parmesan, to create a rich and flavorful filling.
  • Season the Filling Generously: Don't be afraid to season the filling generously with salt, pepper, and other herbs and spices to enhance the flavor.
  • Stuff the Manicotti Carefully: Use a spoon or piping bag to carefully stuff the manicotti shells, avoiding overfilling to prevent them from bursting.
  • Bake at High Temperature: Bake the manicotti at a high temperature (400°F or 200°C) to create a golden brown and crispy exterior.
  • Serve with a Simple Sauce: Serve the manicotti with a simple tomato sauce or creamy Alfredo sauce to complement the rich filling.

Conclusion:

Manicotti is a versatile and delicious dish that can be enjoyed for lunch or dinner. With its combination of tender pasta, creamy filling, and flavorful sauce, it's sure to be a hit with everyone at the table. So grab your apron, follow these tips, and give this classic Italian dish a try!

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