Best 2 Manicotti Alla Romana Recipes

**Manicotti alla Romana: A Journey Through the Flavors of Rome**

Manicotti alla Romana, a classic dish from the heart of Italy, takes you on a culinary voyage through the vibrant streets of Rome. These oven-baked pasta tubes, filled with a delectable combination of ricotta, parmesan, and spinach, are enveloped in a rich tomato sauce, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers a diverse range of options, from traditional to modern interpretations, ensuring that every palate finds its perfect match. Whether you prefer a meat-filled manicotti or a vegetarian delight, our meticulously crafted recipes guide you step-by-step through the process, ensuring success in your kitchen. So, prepare to immerse yourself in the culinary heritage of Rome and embark on a journey of taste with our curated selection of manicotti alla Romana recipes.

**Recipes Included:**

1. **Classic Manicotti alla Romana:** This timeless recipe is a testament to the enduring flavors of Rome. We guide you through the process of making homemade pasta sheets, crafting a velvety ricotta filling, and simmering a flavorful tomato sauce, all coming together to create an authentic Italian masterpiece.

2. **Spinach and Mushroom Manicotti:** For a vegetarian twist on the classic, this recipe incorporates sautéed spinach and mushrooms into the ricotta filling. The combination of earthy flavors and the creamy ricotta creates a harmonious balance, making this dish a delightful option for both vegetarians and meat-lovers alike.

3. **Meat-Filled Manicotti:** If you crave a hearty and savory indulgence, this recipe is for you. A mixture of ground beef, sausage, and ricotta forms the filling, while the tomato sauce is enriched with herbs and spices, resulting in a robust and flavorful dish that is sure to satisfy even the most discerning palate.

4. **Baked Manicotti with Bechamel Sauce:** This recipe introduces a creamy twist to the traditional manicotti. A creamy béchamel sauce, made with butter, flour, and milk, is poured over the manicotti before baking, creating a golden crust and a luscious, velvety texture that complements the hearty filling and tangy tomato sauce.

5. **Manicotti with Vodka Sauce:** For a modern take on the classic, this recipe incorporates vodka into the tomato sauce, adding a subtle yet noticeable depth of flavor. The vodka burns off during cooking, leaving behind a rich and complex sauce that perfectly coats the manicotti, creating a dish that is both sophisticated and comforting.

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

MANICOTTI ALLA ROMANA

Manicotti Alla Romana image

Manicotti stuffed with meat, spinach and cheese, coated with tomato and white sauces. Delicious and a tricky way to get kids to eat spinach! This takes a little time but is a beautiful, special dish. Great with breadsticks!

Provided by Kaarin

Categories One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1/2 cup onion, finely chopped
3 garlic cloves, minced
1/2 lb ground beef (I use venison)
1/2 lb ground pork
1 teaspoon salt (to taste)
1 teaspoon italian seasoning
1 lb frozen chopped spinach, thawed
2 cups cottage cheese
2 eggs
2 tablespoons butter
2 tablespoons flour
2 teaspoons chicken bouillon granules
2 cups half-and-half
1/4 cup fresh parsley, chopped or 2 tablespoons parsley, dried
12 ounces manicotti
3 cups spaghetti sauce, divided (I make my own or use prego)
2 cups mozzarella cheese, shredded
1/2 cup romano cheese, grated

Steps:

To prepare the filling: Saute onions in oil over medium heat until soft. Add garlic, saute 1 minute. Remove from pan to a large bowl. Brown meat in same skillet; season with salt and Italian seasoning. Drain and cool.
Cook spinach in microwave, covered, with a little water for 2-3 minutes. Drain well and add to the bowl with onions, along with the eggs, cottage cheese and meat. Mix well.
To prepare the white sauce: melt the butter in a saucepan over medium low heat. Whisk in the flour and bouillon granules till lumps are gone. Slowly add the half and half. Bring to a simmer, stirring constantly until thickened. Remove from heat and stir in parsley.
Cook manicotti shells in boiling salted water for half the time indicated on package (5 minutes.) Drain and cover with a damp towel to prevent shells from drying and cracking.
Spread 1/2 cup spaghetti sauce in the bottom of a 10x14 baking dish.
Gently stuff the manicotti with meat mixture, placing in baking dish. Keep the manicotti covered while working.
Spoon the white sauce evenly over the manicotti.
Spoon the remaining red sauce over the white sauce, being careful not to mix the two.
Cover with foil and bake at 350 degrees for 40 minutes.
Sprinkle the mozzarella and romano cheeses on top and bake, uncovered, 10 more minutes or till cheese is melted.

MANICOTTI ALLA ROMANA

Manicotti Alla Romana image

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.

Provided by markblau

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 7

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese

Steps:

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
Preheat oven to 350 degrees F (175 degrees C).
Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g

Tips:

Mise en Place: For efficient cooking, prepare all ingredients and utensils before starting the cooking process. This will help you stay organized and avoid scrambling for ingredients while cooking.
Don't Overcook the Manicotti Shells: Boiling the manicotti shells for the recommended time is essential. Overcooking can make them mushy and difficult to handle when stuffing.
Properly Drain the Manicotti Shells: Use a colander to drain the manicotti shells after boiling. Make sure to rinse them with cold water to stop the cooking process and prevent them from sticking together.
Use Fresh Ingredients: Using fresh ingredients, especially for the filling and sauce, will elevate the flavors of your manicotti dish.
Don't Overstuff the Manicotti Shells: Overstuffing the manicotti shells can make them difficult to roll and cook evenly. Be mindful of the amount of filling you put in each shell.
Use a Baking Dish with High Sides: To prevent the sauce from bubbling over during baking, use a baking dish with high sides.
Cover the Manicotti While Baking: Covering the manicotti with foil during baking helps retain moisture and prevents the top from drying out.
Let the Manicotti Rest Before Serving: After baking, let the manicotti rest for a few minutes before serving. This allows the flavors to meld and the dish to set.

Conclusion:

Manicotti alla Romana is a classic Italian dish that combines the delicious flavors of ricotta cheese, spinach, meat, and a rich tomato sauce. By following these tips, you can make a mouthwatering manicotti dish that will impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe provides step-by-step instructions and helpful tips to guide you through the process. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the authentic taste of this Italian specialty. Buon appetito!

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