Best 4 Three Cheese Manicotti Ii Recipes

MANICOTTI (THREE CHEESE, NO-BOIL PASTA RECIPE)

Steps:

• Place the steamed escarole, endive or spinach into a large bowl, then add the ricotta.
• Add the eggs, grated Parmesan or Pecorino, salt, and pepper and mix well.
• Next, toss in the shredded mozzarella. Mix well.
• You'll already have the tomato sauce from my linked recipe, but here's the trick to not boiling the pasta, adding water to the sauce. I say to use boiling water because I don't want you using hot water from the tap; it needs to be very hot. Put half of the sauce in a bowl (if it's about 1 cup of sauce, add just under 1 cup of very hot/almost boiling water. You can make this watery sauce as you need it so you don't end up watering down too much of the sauce.
• Spread a generous amount of the watery sauce in the bottom of the pan, then start filling the tubes with the filling. As I said above, you can choose to use a piping bag without a tip, but it's really easy to use a small spoon, too. Use both ends to fill the manicotti shells as it's quicker than trying to push the filling all the way to the opposite end.
• Once full, place in the pan. Be sure to place them generously spaced apart as they will grow and spread.
• Once all the manicotti are filled (you may need another small tray if all of the manicotti don't fit (don't attempt to squeeze them in). I put 4 in a separate little dish. Make sure to cover all of the manicotti.
• Add enough watery sauce so that it comes about halfway up the pasta shells. We need this much liquid since the pasta hasn't been boiled (and absorbed the water when cooking). Let the shells rest for about half an hour before baking.
• Cover and bake for about 30 to 35 minutes, until the pasta is ready. You can remove the cover for the last 5 minutes if you like.
• Before serving, add some heated pasta sauce (the original batch, not watered down) to the manicotti. Sprinkle with grated Parmesan or Pecorino Romano cheese and add a sprig of parsley for color, and enjoy!

THREE-CHEESE TURKEY MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13x9-in. baking dish., Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese. , Cover and bake at 350° for 35-40 minutes or until bubbly. Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed.

THREE-CHEESE BROCCOLI MANICOTTI

Steps:

• Bring a pot of generously salted water to a boil.
• Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
• Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
• Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
• Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
• Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
• Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring tomato sauce and water to a simmer over medium-high heat.
• Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
• Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
• Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
• Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
• Garnish with parsley and let sit for 10 minutes.
• Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.

THREE-CHEESE MANICOTTI

Steps:

• For crepes:
• Whisk 1 cup water, flour, eggs and salt in medium bowl until well blended (batter should be thin). Add additional water if necessary. Heat heavy small skillet over low heat. Brush pan lightly with oil. Stir batter and ladle 3 to 4 tablespoons into corner of pan, tilting so batter just coats bottom. Cook crepe until bottom is set (do not brown), about 1 minute. Loosen edges with knife. Turn crepe and cook until second side is set (do not brown), about 5 minutes. Repeat with remaining batter, stirring occasionally and brushing pan with oil as necessary. (Can be prepared ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature before using.)
• For filling:
• Mix ricotta, 1/2 cup mozzarella, Romano, egg and parsley in bowl. Season mixture to taste with salt and pepper.
• Pour 3/4 cup spaghetti sauce into large baking pan. Spoon 3 tablespoons filling down center of crepe. Fold both sides of crepe over filling. Arrange seam side down in baking pan. Repeat with remaining filling and enough crepes to finish. Pour remaining 3/4 cup sauce over. Sprinkle with remaining 1/2 cup mozzarella. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 350°F. Bake until heated through, about 30 minutes.