manicotti shells broke?

Question

How long should I boil them? Because I left for to long and they broke.

Answer 1

You boiled them too long and/or stirred them to hard.
Follow the directions on the package, they're usually right on.
A few of them always break so treat them gently!
.

Answer 2

How long does the package say? I would say boil them for 6-7 minutes, they will continue cooking in the oven. If the package says 10-12 minutes then cut the time by 2-3 minutes.

Answer 3

I always use the minumum amount of time the package shows (brands vary on time) because they'll cook more after they're stuffed and put in the oven to heat through. I still stuff the broken ones and try to put the broken edges down in the casserole or at least make sure some of the sauce is over the broken parts. No one is going to care if they're broken - that doesn't change the taste!

Answer 4

When I make Manicotti I use a basic crepe recipe and make it savory by adding 1 tsp. Italian seasoning to the batter. I roll my filling inside the crepe and cook the Manicotti just like it normally would using the pasta. It's much easier. Since you have the noodles already just open them up and stuff them and place in the pan torn side down. Heres my recipe in case you want to try it sometime.

Here is one of my favorite dishes to do in a Dutch oven. It involves every type
of cooking imaginable in a Dutch oven. Again this is my own recipe. You are
welcome to use it, but if sharing, please give credit where do. Thanks! Laura

Sausage Stuffed Manicotti
David Herzog by permission from Laura Schmidt

Ingredients:
*** Crepes ***
1 ½ cups all-purpose flour
1-cup milk or more
3 eggs
½ tsp salt
olive oil sprayer

*** Filling ***
1 pound Hot Italian sausage
2 eggs
2 cups mozzarella cheese, grated
1/2 cup fresh parmesan cheese, grated
1 cup cottage cheese
1/4 cup dry bread crumbs
10 oz frozen chopped spinach, thawed & squished
salt and pepper
1/8 teaspoon nutmeg
1/4 teaspoon garlic powder

*** Tomato Sauce ***
2 cups Mushrooms, sliced
1 green pepper
1 onion, chopped
6 cloves garlic
1 26-ounce jar marinara sauce or tomato basil spaghetti sauce
1 14.5-ounce can diced tomatoes with basil, garlic and oregano
Dash of hot pepper flakes

***Topping***
1/2 cup mozzarella cheese, grated
1/4 cup fresh Parmesan cheese, grated
1 small can sliced olives





Instructions: CREPES:
Coals: 6 to 8 coals
1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need
a real thin batter, may need to add more milk
2. Put DO lid upside down on lid stand with coals under to make a medium heat
3. Spray lightly with olive oil
4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a
5-inch circle. Cook until set. Do not brown.
5. Repeat with remaining batter making 18 to 20 crepes.
6. Stack crepes between waxed paper. Set them aside.

Instructions: FILLING:
Coals: 20-25 coals
7. In a large pot sauté the sausage
8. Remove sausage from pan and set aside.
9. In a large bowl, beat the eggs lightly, add the remaining filling
ingredients and then the sausage; mix well and set aside

Instructions: SAUCE:
Coals: 20-25 coals bottom to fry, then 8-10 coals, bottom; 15-20 coals top
10. Mince green pepper, onions & garlic
11. In the same pot that you used for sausage, sauté onion mixture and the mushrooms,
12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until
thick. (Watch as you may need to add a bit of wine, beer or water).

Instructions: BUILDING THE MANICOTTI
Coals: 10 coals under, ring of 15 coals on lid
13. Pour half the sauce into a 12-inch shallow DO.
14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat
15. Pour remaining sauce over manicotti.
16. Bake about 40 minutes at 350° oven
17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake
another 8-10 minutes until bubbly and heated through.
Serves: 6 to 10 people with 2 to 3 manicotti per person.

This is an ideal dish for a class or workshop, as it shows the use of a lid, how
to fry in a Dutch oven, how to simmer, and how to bake. It also makes a great
presentation piece.

Answer 5

familiar Manacotti recipes on the back of pasta boxes inform you to cook dinner the shells and go away extremely al dente (somewhat not straightforward) until eventually now you fill them. As you found out your self, this would not artwork. The trick is to cook dinner your shells for somewhat over 0.5 the stated time. as quickly as you cook dinner the shells at present drain them and refrigerate while you're making your stuffing. as quickly as you stuff, conceal in cheese and sauce and bake interior the oven. Your shells will cook dinner thoroughly as they end baking and the cheese topping is golden brown on appropriate.

Answer 6

Remember that you are going to bake them after so a shorter cooking time is recommended.
Read the package and see what they suggest.

Answer 7

Mine always do! I don't bother trying anymore though I love 'em.

Answer 8

read the package