manicotti recipe?

Question

i am looking for a easy and delicous manicotti recipe that has 4 or more kinds of cheese and maybe some meat....anyone?

Answer 1

Traditional Manicotti has no meat. But this is a great recipe . I use it all the time.
1 (8 ounce) package manicotti
1 tablespoon vegetable oil
1 (15 ounce) carton part-skim ricotta cheese
1 (16 ounce) carton small curd low fat cottage cheese
1 cup mozzarella cheese, grated
1/3 cup parmesan cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, chopped
2 eggs
2 1/2 cups spaghetti sauce

Boil manicotti according to package directions, adding oil to water so they won't stick (actually we have had a discussion about this and I'm not sure that works, but I do it anyway!) Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.
Drain manicotti; run cold water over it.
Stuff each manicotti with cheese mixture.
Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
. preheat oven to 350F.
Cover and bake for 45 minutes.
Uncover and bake for 15 minutes more

Answer 2

Brown 1lb of sausage, break it up while its cooking.
Remove 1/2 of cooked sausage from the pan and reserve it for use in the filling.
Add 1 can tomato paste
1 small can of tomato sauce
I bay leaf
1/2 tsp of oregano, basil, and parsley
1/4 cup of brown sugar
you may add water if the sauce seems to thick.
Reduce to very low and simmer

Boil Manicotti shells until almost done
Drain, and rinse

Mix reserved sausage with
1lb ricotta cheese,
2 cups shredded mozzarella,
1 cup Parmesan
1 cup romano
1 egg beaten (if the mixture does not hold together you may add another beaten egg)
stuff into reserved shells

place a small amount of the sauce in the bottom of an oblong casserole dish, place stuffed shells on top, and cover with remaining sauce. Sprinkle with 1 cup shredded mozzarella, and 1 cup Parmesan

Bake at 350 until cheese is nice and brown

Answer 3

MEATY STUFFED MANICOTTI INGREDIENTS: 1 (8 ounce) package manicotti 1/2 lb hot Italian sausage or mild Italian sausage (3 links) 1/2 lb ground round 1 large egg 1/3 cup milk 1 slice white bread, cubed 1 cup shredded mozzarella cheese 1 (8 ounce) container small curd cottage cheese 1 tablespoon dried Italian seasoning 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 (16 ounce) jar pasta sauce with mushrooms, divided 1/4 cup parmesan cheese PREPARATION: Cook pasta according to package directions; rinse with cold water. Drain. Remove casings from sausage and discard. Cook sausage and beef in a large skillet, stirring until meat crumbles and is no longer pink. Drain. Stir together egg and milk in a large bowl; add bread. Stir in sausage mixture, mozzarella cheese and the next 5 ingredients. Spoon into manicotti shells, arrange in a lightly greased 13x9-inch baking dish. Pour 1/2 jar of spaghetti sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Uncover and pour remaining 1/2 jar sauce over shells; sprinkle with Parmesan cheese. Bake, uncovered, 10 more minutes. Serve & enjoy

Answer 4

"Manicotti with Spicy Sausage" - 8 to 10 servings

1 lb. buld spicy Italian sausage
1 (28 oz.) can crushed tomatoes
1 (26 oz.) jar marinara sauce
2 eggs; beaten
3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 (4 oz.) can chopped green chiles
3 tbsp. minced fresh parsley
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
18 uncooked manicotti shells
1/2 cup shredded Mozzarella cheese

In large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In same skillet, bring tomatoes and marinara sauce to boil. Reduce heat; cover and simmer 10 minutes.
In large bowl, combine eggs, ricotta, Parmesan chiles, parsley, Italian seasoning, salt, garlic powder and pepper.
Divide 2 cups of sauce between two greased 13x9x2" baking dishes. Stuff uncooked manicotti shells with cheese mixture; place in prepared pans. Sprinkle with sausage; top with remaining sauce.
Cover and bake at 375* - 50 minutes. Uncover; sprinkle with Mozzarella. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand 5 minutes before serving.

Answer 5

FOUR CHEESE MANICOTTI

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

Saute onion and mushrooms 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 400 degree oven 20 to 25 minutes, or until bubbly and golden.

Answer 6

Add a side of Italian sausage and you're covered
Four Cheese Manicotti

Ingredients:
12 uncooked manicotti
cooking spray
1/2 cup finely chopped onions
3 cloves garlic, minced
1 cup shredded part-skim mozzarella cheese, divided (4 oz)
1/2 cup grated fresh parmesan cheese, divided (2 oz)
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1 (15 ounce) carton fat-free ricotta cheese
1 (6 ounce) package garden vegetable-flavored light cream cheese, softened
4 ounces block fat free cream cheese, softened (about 1/2 cup)
5 ounces frozen chopped spinach, thawed,drained and ssqueezed dry
1 (27 1/2 ounce) jar tomato-and herb reduced fat low-sodium pasta sauce
oregano sprigs (optional)

Preheat oven to 350.
Cook pasta according to package directions, omitting salt and fat; set aside.
Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
Add onion and garlic: saute 3 minutes.
Remove from heat;set aside Combine 1/2 cup mozzarella cheese,1/4 cup Parmesan cheese, Italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
Stir in onion mixture and spinach.
Spoon cheese mixture into cooked manicotti.
(about 1/3 cup per shell) Divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
Arrange 2 stuffed manicotti in each dish.
Pour remaining sauce over each serving.
Place dishes on a baking sheet.
Cover each dish with foil and bake at 350 for 25 minutes.
Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.

Answer 7

Very basic...only uses 3 cheeses though

Beef & Cheese Manicotti

1 lb. ground beef
1 med. onion, chopped
2 c. cottage cheese
2 eggs, beaten
8 oz. Mozzarella cheese
4 oz. sliced mushrooms, fresh
1/2 tsp. pepper
1-2 tsp. oregano, season to own taste
14 oz. tomato sauce
1 (8 oz.) pkg. manicotti shells
1/2 c. grated Parmesan cheese

Fry hamburger and onion. Drain fat. Stir in cottage cheese, Parmesan cheese, mushrooms, 1 teaspoon oregano, pepper, and eggs carefully. Add Mozzarella cheese and set aside. Cook manicotti in boiling water. Add 2 tablespoons cooking oil to water. Cook for 20 minutes. Drain and rinse with cold water. Stuff shells with meat and cheese mixture. Place in 9 x 13 pan (spray with non- stick spray). In a small bowl, mix remaining oregano to tomato sauce. Cover manicotti with sauce. Cover pan with foil and bake for 35 minutes at 350ºF.

Answer 8

Here is a link to many different types of manicotti recipes. You should be able to find one that meets your needs.

Answer 9

TOMATO SAUCE
4 tablespoons olive oil
1 cup chopped onions
1 garlic clove, minced
2 lbs tomatoes with juice
8 ounces tomato paste
2 tablespoons sweet basil
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper

FILLING
2 tablespoons olive oil
1 cup chopped onions
1 garlic clove, minced
1 (10 ounce) package chopped spinach, thawed and drained
2 tablespoons butter
1 lb ground beef
5 tablespoons parmesan cheese
2 tablespoons half-and-half
2 eggs, beaten
1/2 teaspoon oregano
salt and pepper, to taste
16 manicotti shells

BESCIAMELLIA (White Sauce)
6 tablespoons butter
6 tablespoons flour
1 cup milk
1 cup half-and-half
1 teaspoon salt
1/3 teaspoon pepper

For TOMATO SAUCE:.
Heat olive oil in a 2-qt. saucepan.
Add chopped onion and garlic.
Cook for 8 minutes or until soft but not brown.
Add tomatoes, paste, basil, sugar, salt and pepper. Break up tomatoes.
Reduce heat to low with pan partially covered and cook for 40 minutes.
Put a thin layer of tomato sauce in bottom of 9 x 13" pan and set aside.

For FILLING:.
Heat olive oil in skillet. Add onion and garlic, cook until soft.
Stir in chopped spinach and cook, stirring constantly until all mixed together. Remove from skillet and put into a large mixing bowl.
Melt 2 T. butter in same skillet and lightly brown ground beef. Drain off grease.
Add the meat to the onion and spinach, along with the Parmesan cheese, Half n' Half, eggs, and oregano. Season to taste, with salt and pepper. Mix together thoroughly, but gently.
Boil manicotti to al dente stage and stuff with filling. Lay manicotti gently in pan over the thin layer of tomato sauce.

For BESCIAMELLIA:.
In a saucepan, melt butter and remove from heat.
Stir in flour and pour in the milk and Half 'n Half, about a 1/2 cup at a time. Mix well.
Return pan to high heat and cook, stirring constantly, until smooth and thickened. Season with salt and pepper.
Spoon besciamellia over stuffed manicotti shells.
Top with remaining tomato sauce.
Sprinkle with Parmesan cheese.
Bake at 350 degrees uncovered on middle shelf of oven for 25 minutes. Let set 5 minutes before serving.

I hope you like it cuz this is a recipe from my grandfather who's pure Italian. This recipe makes 6-8 servings and takes about 2 hours with 1 1/2 hours prep. If you really want a traditional italian manicotti recipe take out the ground beef. All TRADITIONAL Italian pasta recipes don't have meat in them. meat was added in the 50's because it was thought that no meal was complete without any kind of meat.Except for itailian sausage.

Answer 10

here is one, if you want 4 cheeses, just add a little asiago/romano/etc and leave out a little parmesean, also i would substitute italian sausage for the hamburger.
http://recipes.epicurean.com/recipe/13637/easy-cheese-manicotti.html