Baked Manicotti with Asparagus
8 manicotti noodles
1 8 ounce package frozen asparagus spears
8 very thin slices Swiss cheese
8 thin slices low fat low sodium boiled ham or smoked turkey breast
1 tablespoon olive oil
1/2 cup frozen chopped onion
2 tablespoons minced shallots
1 tablespoon all purpose flour
1 cup reduced sodium chicken broth
2 tablespoons dry sherry
1 8 ounce package frozen sliced mushrooms or fresh
2 tablespoons finely chopped fresh flat leaf parsley
Preheat the oven to 350F. Coat a 7 x 10 inch baking dish with cooking spray. In a large pot, cook the manicotti according to the package directions; drain. Rinse under cold water, drain and arrange in single layer on a plate. Place the asparagus in a glass dish; cover and microwave on high for 4 to 5 minutes or until completely thawed or cook by steaming. Drain and pat dry with paper towels. Place a slice of ham on top of each slice of cheese. Place 2 or 3 asparagus spears, tip to end, along one side of each ham and cheese stack, then roll up tightly. Insert the rolls into the manicotti. Arrange in the prepared baking dish. In a large skillet, heat the oil over medium high heat. Add the onion and shallots and cook, stirring, for about 5 minutes or until soft. Add the flour and stir until blended. Add the chicken broth and sherry and stir until the sauce comes to a boil. Reduce the heat and simmer until the sauce thickens. Add the mushrooms and parsley and simmer for 5 minutes longer. Pour the sauce over the manicotti. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer or until bubbling and golden. Makes 4 servings.
Beef Manicotti
Meat Filling:
1 pound lean ground beef
1/4 cup onion, chopped
3 slices bread, torn up small
1 1/2 cups mozzarella cheese, shredded
1 large egg or use egg substitute
1/2 cup milk
1 tablespoon parsley, snipped
1 teaspoon salt
1/4 teaspoon pepper
Pasta:
8 ounces manicotti shells
Tomato Sauce:
4 ounces mushroom stems and pieces
15 ounce can tomato sauce
12 ounce can tomato paste
1/4 cup onion, chopped
1 clove garlic, minced
4 cups water
1 tablespoon Italian seasoning
1/2 teaspoon sugar or sugar substitute
1/2 teaspoon salt
pepper to taste
1/3 cup Parmesan cheese, grated
Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 x 9 inches. Heat the oven to 375F. Heat the undrained mushrooms and the remaining ingredients for the tomato sauce except the Parmesan cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. 6 servings.
Cheddar and Crab Meat Manicotti
1/2 cups no Fat Cottage Cheese
2 cups Light Cheddar Shredded Cheese
6 ounces fresh crab meat, flaked
2 tablespoons fresh parsley, minced
1 tablespoon onion, minced
1 teaspoon dried basil
2 1/2 cups tomato sauce
12 manicotti shells, cooked until almost tender; al dente
salt and pepper to taste
Preheat oven to 375F. In large bowl, combine cottage cheese, 1 cup shredded cheddar cheese, crab meat, parsley, onion and basil. Season with salt and pepper to taste. Pour 2 cups tomato sauce into shallow baking dish. Stuff shells with equal amounts of cheese mixture and place on top of sauce. Spoon remaining sauce over shells, cover with foil and bake for 25 minutes. Uncover and sprinkle with remaining cheddar cheese. Return to oven and bake 5 minutes more.
Cheese Manicotti
Sauce:
1 large onion, chopped
1 garlic clove, pressed
2 tablespoons olive oil
12 ounces tomato paste
3 cups water
2 tablespoons oregano, fresh; chopped
1 small bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
Pasta:
1 teaspoon olive oil
14 manicotti noodles
Filling:
1 1/2 cups ricotta
6 large eggs
1/4 pound mozzarella, grated
1/3 pound Parmesan, grated
6 tablespoons sweet butter, softened
1 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons fresh basil, finely chopped
Parmesan for sprinkling
Preheat the oven to 350F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling. Manicotti: Bring a large pot of water to the boil, add the olive oil and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9 x 13 inch pans. Cover the pasta in each pan with half the sauce; sprinkle on additional Parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling.
Chicken Manicotti
1 box manicotti noodles
1 pound boneless chicken breast, finely chopped
1 onion, finely chopped
2 10 ounce cans cream of mushroom soup
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
Cook manicotti according to package directions. Cook chicken and onion in a little oil, until the chicken is done. Put into a bowl. Add mushroom soup and 1 cup of the cheddar cheese to the chicken mixture and stir to combine. Reserve 1 cup or so of this mixture. Stuff the manicotti noodles with the remaining chicken mixture and arrange in a baking dish. Top with the reserved chicken mixture, then the remaining 1 cup of cheddar cheese and the mozzarella cheese. Bake at 350F for about 40 minutes until brown.
Creamy Broccoli Chicken Manicotti
12 manicotti pasta shells
8 ounces whipped cream cheese with chives and onions
2/3 cup milk
1/2 cup Romano cheese, grated
2 cups shredded, cooked chicken
1 10 ounce package frozen chopped broccoli, thawed and drained
2 tablespoons grated Parmesan cheese
black pepper to taste
Cook the manicotti according to package directions. Rinse with cold water, drain and set aside. Combine the cream cheese and milk in a saucepan. Cook over low heat until the cheese melts. Stir in the Romano cheese. Set aside about 3/4 cup of the sauce. Add the chicken, broccoli and pepper to the remaining sauce. Mix well. Stuff this mixture into the shells. Arrange in a 13 x 9 x 2 inch baking dish. Spoon the remaining sauce over the top. Cover with foil and bake at 350F for about 20 minutes. Uncover, top with grated Parmesan and continue baking another 5 to 10 minutes.
Eggplant Manicotti
2 medium eggplants, peeled
18 ounces ricotta cheese
2 tablespoons roasted garlic
2 tablespoons olive oil
pinch of salt
pinch of ground black pepper
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt
Peel eggplant and slice into 12 pieces, 1/4 inch thick. Slice from top to bottom. Lay slices on a paper towel and sprinkle salt on them to allow water to drain from the slices. Mix ricotta cheese with roasted garlic, basil, salt and pepper. In skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain. Roll 1 1/2 ounce of ricotta cheese in each slice. Pour tomato sauce in casserole and neatly place manicotti in rows on top of the sauce. Bake in preheated oven at 400F until hot all the way through. Remove manicotti from pan onto serving dish.
Sauce:
Put pan of tomato sauce on stove and add heavy cream until the sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with Parmesan cheese. Serves 6.
Favorite Manicotti
10 manicotti shells
2 cups reduced fat spaghetti sauce
2 lightly beaten egg whites
1 15 ounce container reduced fat ricotta cheese
1 tablespoon snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 3/4 cups finely shredded reduced fat mozzarella cheese
1/2 cup grated Parmesan cheese
Cook the manicotti shells according to the directions on the package. Do not overcook the shells. Drain, rinse with cold water and drain again. Arrange the shells in a single layer and set aside. Spread 1/2 cup of the spaghetti sauce evenly in bottom of a 13 x 9 x 2 inch baking dish or pan. Set the baking dish aside. For the filling, in a large bowl, stir together the egg whites, ricotta cheese, parsley, salt, pepper and nutmeg until well combined. Stir in 1 1/4 cups of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Preheat the oven to 350F. To assemble, spoon the cheese mixture into manicotti shells and place the filled shells in a single layer in the baking dish. Spread the remaining 1 1/2 cups of spaghetti sauce on top. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Bake about 35 minutes or until bubbly.
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 cups Parmesan cheese, grated
salt and pepper to taste
1 pound 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
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 400F oven 20 to 25 minutes or until bubbly and golden. Serves 6.
Ham and Spinach Manicotti
8 manicotti shells
2 tablespoons margarine
2 tablespoons all purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups skim milk
5 ounces frozen spinach
1 cup nonfat ricotta cheese
3/4 cup ham cubes
1 tablespoon fresh oregano
1/4 cup Parmesan cheese
In a Dutch oven or large saucepan, cook manicotti according to package directions; drain. For sauce, in a medium saucepan melt margarine. Stir in flour, pepper, salt and nutmeg; add milk. Cook and stir until thickened and bubbly, then cook 1 minute more. Remove from heat and set aside. Combine spinach, ricotta cheese, ham and oregano in a medium bowl. Stir in 1/4 cup of the sauce. Spoon about 1/3 cup of the filling into each manicotti shell. Arrange in a rectangular baking dish and pour remaining sauce over top. Bake at 350F for about 25 minutes or until hot. Top with Parmesan cheese and return to oven until melted and lightly browned.
Italian Manicotti
2 large eggs
1 tablespoon vegetable oil
kosher salt
3/4 cup white, unbleached flour
2/3 cup skim milk
2/3 cup water
1 tablespoon olive oil
1 cup onions, chopped
2 cloves garlic
5 ounces baby spinach, cleaned
1 tablespoon butter
4 ounces whole milk mozzarella
1/4 cup Locatelli or Pecorino Romano cheese, grated
15 ounces whole milk ricotta
whole nutmeg
1 tablespoon fresh Italian flat leaf parsley, chopped
black pepper
prepared tomato sauce
Start by making the batter for the homemade manicotti wrappers. Crack eggs into a coffee cup and pour them into a blender. Add the vegetable oil, a small pinch of kosher salt, flour, milk and water. Blend this until nice and smooth and pour into a 2 cup measuring cup. The mixture just fits in the cup. Cover with plastic wrap and refrigerate it. The batter needs to rest for at least 1/2 an hour. For the filling: in a large saute pan heat the olive oil over medium low heat. Add onions and cook, stirring occasionally, for about 10 minutes until tender and golden. While the onions are cooking, mince the garlic with a little kosher salt. Add the garlic when the onions are ready and cook for another minute. Add the baby spinach and cook for a few minutes over medium heat. When the spinach is just wilted, spread the spinach onion mixture on a dinner plate to cool. Heat a 10 inch nonstick pan over medium heat with a dab of butter. Remove the manicotti batter from the fridge and stir briefly. When the pan is hot, add 1/4 cup of the batter. Tilt the pan and make a very thin "pancake" that is as large as the bottom of the pan. Cook for a little over a minute and then loosen with a heat resistant rubber spatula. Using the spatula, flip the "pancake". Cook the other side briefly and remove it to a wax paper lined dinner plate. Add another dab of butter to the pan and add another 1/4 cup of batter. When this "pancake" is flipped, move the first "pancake" to another clean wax paper lined dinner plate. Repeat this procedure, stacking the "pancakes" on top of each other on the second dinner plate. Since they are cooked on both sides, they will not stick together. These "pancakes" or "crepes", are a little tricky and sometimes the very tender dough tears. They all come together when baked, though. You should have 10 manicotti wrappers. Over a piece of wax paper, grate the mozzarella. Put the shredded mozzarella into a 1 cup measuring cup. Combine the mozzarella, Locatelli and ricotta cheese in a large bowl. Add the cooled spinach onion mixture, a few fresh gratings of nutmeg and the fresh parsley. Also add some freshly ground black pepper, stir and taste for seasoning. Preheat the oven to 375F. Heat the prepared tomato sauce in a pan on the stove. Coat the bottom of a 13 x 9 inch baking pan with some tomato sauce. Place a couple of large spoonfuls of the spinach cheese filling down the center of a manicotti wrapper and roll up. Place them in the prepared baking dish and continue with the rest of the manicotti. Try and divide the filling equally among the 10 wrappers. Squeeze the filled manicotti into the baking pan and barely cover the top with some more tomato sauce. Place the pan, uncovered, into the oven and bake for 30 minutes. Remove the bubbling pan from the oven and after a couple of minutes carefully serve the manicotti with additional hot tomato sauce.
Manicotti
Crepes:
4 eggs
2 cups water
1 teaspoon salt
2 cups flour
oil
Filling:
2 pounds ricotta cheese
8 ounces shredded mozzarella
2 teaspoons parsley
1 large egg
3/4 cup grated Romano cheese
1 jar of spaghetti sauce
salt and pepper to taste
Crepes: Whisk together eggs and water. Add flour and salt and continue to whisk until all of the lumps are gone. Heat a 6 or 7 inch nonstick skillet. Lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside. Filling: Preheat oven to 350F. Mix ricotta, mozzarella, parsley, egg and 1/2 cup of Romano cheese together. Add salt and pepper to taste. Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce and sprinkle the remaining 1/4 cup of Romano cheese on top. Bake for 30 to 45 minutes.
Mexican Manicotti
8 manicotti shells
1 1/2 cups low fat cottage cheese
1 cup cooked chicken
1/4 cup sliced green onions
1/4 cup sliced or chopped ripe olives
1/4 cup chopped red bell pepper
1/4 cup cilantro
1 clove garlic, minced
1 1/2 cups salsa
1 8 ounce can tomato sauce
1 cup shredded Monterey jack cheese
Preheat oven to 400F. Cook and drain manicotti according to package directions. In a large bowl, combine cottage cheese, chicken, onions, olives, red pepper, cilantro and garlic. Mix well. Fill manicotti with mixture and place in a lightly greased 13 x 9 inch baking dish. Combine salsa with tomato sauce, mixing well. Spoon over manicotti. Cover tightly and bake for 10 minutes. Remove cover and continue baking for 10 minutes. Sprinkle with cheese, if desired and bake 3 minutes longer until cheese melts. Serve immediately. 4 servings.
Pork Manicotti
Filling:
8 ounces pork sausage links, patties or roll
3/4 cup diced onion
2 cups sliced mushrooms
Sauce:
2 8 ounce cans tomato sauce
1 28 ounce can chopped tomatoes
1/4 cup minced Italian parsley
1/4 cup fresh basil, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
In a large saucepan over medium high heat, brown sausage. Once sausage is cooked add garlic, onion and mushrooms and saute 3 minutes. Add tomato sauce, chopped tomatoes, parsley oregano, basil, salt, black pepper and red pepper. Lower heat to medium low and cook for 30 minutes.
Filling Top:
1 box manicotti
2 1/2 cups ricotta cheese
1 large egg
1 1/2 cups mozzarella cheese, shredded
1/3 cup Parmesan cheese grated
3 tablespoons minced fresh basil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh oregano or 1 1/2 teaspoons dried
1 teaspoon salt
Preheat oven to 350F. Cook manicotti as directed on package. In a large mixing bowl combine remaining ingredients and mix well. Fill manicotti with the mixture and place in a baking dish a little sauce on the bottom of the dish will keep them from sticking. Pour the prepared sauce over the manicotti, cover with wax paper, then aluminum foil and bake for 45 minutes until golden brown. Serves 6 to 8.
Salmon Manicotti
8 manicotti shells
2 cups cooked flaked salmon
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 teaspoon lemon juice
6 tablespoons sour cream
1/2 onion, finely chopped
10 ounces tomato sauce
Cook manicotti shells according to package directions. Do not over cook. In a bowl mix remaining ingredients except tomato sauce. Stuff shells with mixture. Pour about 3/4 of the tomato sauce over the bottom of a large pan and place shells on top. Spread the remaining sauce over the top of the shells to keep moist. Bake at 350F about 20 minutes or until sauce is bubbly and cheese is melted. If desired, sprinkle more cheese on the top while baking. Serves 4.
Sauvignon Blanc Manicotti
1 large manicotti shell per person
1 small squash, diced
1/4 cup olive oil
1 small red onion, minced
6 ounces ground veal per person
12 ounces ricotta cheese
3 ounces shredded mozzarella
3 ounces provolone cheese
2 large eggs
3 cups marinara sauce
1/2 cup Rodney Strong Sauvignon Blanc
2 tablespoons dry basil
Prepare the manicotti shells as directed, without adding salt to the water. In a skillet, heat the olive oil on high and add the veal, onion and squash. Stir often until lightly browned and all of the liquid evaporates. Remove from the heat. Next, mix the cheeses and the eggs together in a large bowl. Then, stir in the veal mixture. Preheat oven to 375F. Reserve 1/4 cup of the marinara sauce and evenly spread the rest in the bottom of a baking dish. Add the wine to the cheese mixture and spoon the filling into the manicotti. Place the manicotti in the baking dish. Top with the extra marinara sauce. Cover with foil and bake for 30 minutes. Sprinkle with the basil before serving.
Southwest Chicken Manicotti
8 manicotti shells, cooked according to package directions, drained
1 1/2 cups cut up cooked chicken or turkey
1 cup ricotta cheese
1 bunch green onions, sliced
fresh or dried cilantro, to taste
1 finely chopped garlic clove
Topping:
2 cups salsa
2 cups shredded Monterey Jack cheese
Combine all ingredients except shells; fill manicotti shells with mixture. Put in a 13 x 9 inch baking pan sprayed with nonstick spray. Pour salsa over the shells, top with Monterey Jack cheese. Bake for about 35 minutes at 325F.
Spinach Manicotti
1 medium onion, finely chopped
3 medium cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 package firm silken tofu
10 ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
12 dried manicotti shells
2 15 ounce cans tomato sauce
1/2 cup dry red wine
1 cup shredded mozzarella cheese
In a 5 quart or larger electric slow cooker, combine the onion, garlic and spices. Mix well and set aside. In a large bowl, combine the tofu, spinach, Parmesan, salt, pepper and mix well. With a small spoon, stuff the manicotti with the spinach mixture. Arrange the stuffed manicotti in single layer over the onion mixture in the cooker. In the same large bowl used for filling, mix the tomato sauce and wine and pour it over the manicotti. Cover and cook at low setting until manicotti are tender when pierced and not raw, starchy flavor remains, about 4 to 6 hours. Sprinkle the mozzarella evenly over the top. Increase the cooker heat setting to high. Cover and cook until the cheese is melted, about 15 minutes. Serve hot. Serves 6.
Spinach Stuffed Manicotti with Red Pepper Sauce
Filling:
1 10 ounce package frozen chopped spinach
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon minced fresh garlic
1 15 ounce container ricotta cheese
1/2 cup coarsely grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
pinch of grated nutmeg
salt and pepper to taste
Pasta:
8 manicotti shells, uncooked
Sauce:
3 tablespoons butter
3 tablespoons all purpose flour
2 cups milk
1 egg
1 7 ounce jar roasted sweet red peppers, drained, rinsed and blotted dry or roast your own
salt and pepper
1/2 cup additional shredded mozzarella cheese
Cook spinach according to package directions; drain and cool. Blot with a paper towels to remove moisture. Heat olive oil in a medium skillet. Saute onion until tender about 5 minutes. Add garlic and saute another minute. Stir in cooked, drained spinach and stir over medium heat to remove moisture further. In a large bowl, stir together ricotta, 1/2 cup mozzarella, Parmesan, beaten egg, nutmeg, salt and pepper till blended. Stir in the spinach, onion and garlic mixture; set aside. Cook manicotti shells in boiling salted water till just barely cooked about 4 to 7 minutes. Carefully remove them and place in a bowl of cold water until ready to stuff. Blot manicotti shells before stuffing. Evenly divide stuffing mixture and carefully fill shells. Arrange them in 2 rows in a lightly buttered or nonstick sprayed 9 x 13 inch baking dish. Melt 3 tablespoons butter in a medium saucepan over low heat and gradually stir in flour. Cook and stir constantly about 3 minutes. Gradually add the milk, stirring over medium heat until the mixture comes to a slight boil, stir and lightly simmer as it thickens about 10 minutes as you would do if making any white sauce. Beat egg in a small bowl and gradually whisk in some of the hot sauce to warm temper the egg. Mix egg into the sauce and stir until blended. Meanwhile, puree roasted peppers in a food processor or blender. Gradually add the hot white sauce to the peppers. adjust with salt and pepper to taste, add the remaining 1/2 cup of mozzarella cheese and finish blending until smooth. Preheat oven to 375F. Pour red pepper sauce over all. Cover with foil and bake for 30 minutes. Uncover and bake until sauce is bubbly about 15 minutes. Let stand for at least 10 minutes before serving. Serves 4.
Three Cheese Manicotti
6 manicotti shells
2 cups marinara sauce, your own or from a jar
1 cup fat free or low fat ricotta
2 cups part skim shredded mozzarella
3 tablespoons Parmesan cheese
1 egg white
1 teaspoon parsley
1/4 teaspoon black pepper
reserve approximately 1/2 cup of mozzarella for the top
dash salt, may omit
Preheat oven to 350F. Cook the manicotti shells according to package directions. Drain. Simmer marinara sauce over low heat to warm. Spray a 2 quart. 8 x 8 x 2 baking pan with nonfat cooking spray spread some of the sauce in the bottom of pan. In a medium size mixing bowl whisk egg white, combine salt and pepper. Combine ricotta, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan and parsley. Mix well. Stuff the manicotti shells with the cheese mixture; place in baking dish. Pour heated sauce over the top of stuffed manicotti. Cover with aluminum foil, Bake for about 30 minutes. Uncover; top with remaining 1/2 cup mozzarella and 1 tablespoons Parmesan cheese. Bake an additional 5 to 10 minutes until cheese melts. Serves 6.
Tofu Manicotti
8 manicotti shells
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning
1/8 teaspoon paprika
10 ounces tofu, drained
1 egg white, slightly beaten
2 tablespoons grated Parmesan cheese
1 1/4 cups skim milk
2 tablespoons flour
1/8 teaspoon garlic powder
1/2 cup shredded low fat cheddar cheese
Cook pasta shells according to package directions. Rinse in cold water; drain. Spray a medium skillet with Pam. Add mushrooms and onion; cook till tender. Stir in parsley, Italian seasoning and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12 x 7 x 2 inch baking dish. For sauce, in a medium saucepan combine milk, flour, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook and stir till thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350F oven for 20 to 25 minutes or till heated through. Sprinkle with cheddar cheese or Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted. 4 servings.
Tomato Manicotti
1 15 ounce can tomato sauce
1/2 pound lean ground beef
2 tablespoons fresh parsley, chopped
2 teaspoon instant minced onion
1/4 teaspoon whole oregano
1/4 teaspoon whole marjoram
1 cup cottage cheese
2 cloves garlic, minced
1 package manicotti shells
2 cups Jack cheese, shredded
1/2 cup Parmesan cheese, shredded
Pour 1/2 cup of tomato sauce into a 2 quart, shallow baking dish. Set aside. In a large bowl, combine beef, parsley, minced onion oregano, marjoram, cottage cheese and garlic. Mix with hands until combined. Divide mixture equally among the 8 shells and using your fingers, carefully stuff mixture into the shells from each end. Place shells in pan; pour remaining sauce over shells. Cover dish with foil and bake at a 350F oven for 45 minutes. Remove; Sprinkle on Jack and Parmesan cheeses. Return to oven, uncovered, for 15 minutes, then serve. Serves 4.
Tortilla Manicotti
8 8 inch flour tortillas
2 cups cooked chicken, diced
1 4 ounce can chopped chiles
1 tomato, seeded, diced
1 cup low fat ricotta cheese
4 scallions, chopped
2 tablespoons minced cilantro
1 cup salsa
1 cup shredded low fat mozzarella
1/2 cup shredded low fat Cheddar cheese
salt and pepper to taste
In a bowl, combine chicken, chiles, tomato, ricotta, scallions, cilantro, salt and pepper. Place tortillas on a flat surface and spread the filling equally down the center of each. Roll up tortillas and place, seam side down, in a lightly greased 13 x 9 inch baking dish. Spoon salsa over tortillas and sprinkle with mozzarella and Cheddar cheeses. Cover dish with foil and bake in a 325F oven for 20 minutes. Remove foil and cook 10 minutes. Serves 6.
Tuna Cheese Manicotti
9 manicotti shells, cooked
12 ounce can tuna in water, drained and flaked
1 cup carrots, sliced
1 cup fat free cottage cheese, well drained
1/2 cup celery, sliced
1/4 teaspoon lemon pepper
1/2 cup onions, chopped
1 1/4 cup fat free milk
2 tablespoons water
2 tablespoons unbleached flour
1 whole egg, slightly beaten
1/2 cup Swiss cheese, shredded
In a glass bowl, combine carrots, onions, celery and water. Microwave on high for five minutes or until tender; set aside. For filling, combine egg, tuna, cottage cheese, lemon pepper and half the cooked vegetables in a mixing bowl. Mix well. Spoon 1/3 cup mixture into each manicotti shell. Arrange filled shells in a 2 quart glass dish; set aside. In a saucepan, combine milk and flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more. Add cheese, mix until melted. Stir in remaining cooked vegetables. Mix well. Pour over shells in dish. Cover with vented plastic wrap and microwave on high for eight minutes or until heated through. Serves 9.
Turkey Stuffed Manicotti Shells
1 1/2 pounds maple honey turkey
1 package manicotti shells
1 pound whole milk ricotta cheese
3 large eggs
1 tablespoon dried tarragon
1/4 pound grated Parmesan cheese
1/2 pound mushrooms
Sauce:
1 cup milk
1/2 medium yellow onion
2 whole cloves
2 tablespoons unsalted butter
1/4 cup all purpose flour
In a large pot of boiling, well salted water, cook the manicotti shells. Cook for 8 to 10 minutes. They don't need to be fully cooked, just pliable and somewhat softened. Cool them in an ice bath, then set them aside, covered. Cut the mushrooms into slices and saute them in a bit of butter with salt and pepper to taste. Cook for 6 to 8 minutes. Set aside to cool. Cut the turkey into small dice pieces. Start with a 1/4 inch slice of the turkey, then cut the slices into 1/4 inch strips, then cut the strips into 1/4 inch dice. In a large mixing bowl, combine the ricotta, eggs, parmesan cheese, tarragon, mushrooms and turkey. Mix until well combined. Season with salt and pepper to taste. Place the cheese mixture into a pastry piping bag with a large tip or no tip. Fill the manicotti with the cheese. Place the stuffed shells into a baking dish. Place the baking dish in a 325F oven for 20 to 25 minutes. For the Sauce: Push the two cloves into the peeled onion half. Place the onion and the milk into a small sauce pan and bring heat over medium high heat. Just when small bubbles appear on the side of the pan, reduce the heat to a simmer. In another small pan, make a roux by first melting the butter. Then add the flour and cook over medium low heat for 4 to 5 minutes. After the milk has simmered for about 10 minutes, remove the onion and cloves. Add a bit of roux at a time to the milk, whisking constantly. Add the roux until the desired thickness is achieved. Season with salt and pepper. Pour the sauce over the manicotti and serve. Serves 4.
Veggie Manicotti
2 packages manicotti
1 67 ounce jar of pasta sauce
1/2 medium eggplant
2 medium tomatoes
2 green onions
1 15 ounce can whole leaf spinach
2 egg whites
1 32 ounce package ricotta cheese
1 16 ounce package shredded mozzarella cheese
1/4 box of seasoned croutons
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
3 tablespoons cooking oil
Parmesan cheese
Open can of spinach and drain in a colander placed in a bowl or sink. Drain as much liquid from the spinach as you can. Cook manicotti. Follow directions on the box. Heat cooking oil in small skillet. Cube the eggplant, leaving the seeds and peel out. Combine the egg whites and garlic powder in a bowl. Toss eggplant in the egg white mixture. Crush the croutons until very, very small. Coat eggplant in the croutons. Cook the eggplant in the small skillet until soft. Preheat oven to 350F. Dice tomatoes. Mince green onions. In a large bowl, mix ricotta, mozzarella, eggplant, tomatoes, green onions, spinach, salt and pepper. Mix well. Lightly coat the bottom of a large baking dish with pasta sauce. Gently stuff manicotti with ricotta mixture. When all manicotti is stuffed, generously spread pasta sauce over the top. Sprinkle with Parmesan cheese. Bake for 40 minutes. Remove from oven and let cool for 10 to 15 minutes. Best served with toasted french bread and a salad.
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