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Reply
| | From:  Genie· (Original Message) | Sent: 12/8/2007 5:56 PM |
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Reply
| | | From: Genie· | Sent: 5/2/2008 4:48 AM |
Stuffed Manicotti serves 6 A delicious Italian dinner that requires little time. This is a great Italian family favorite that everyone will love. Manicotti:
12 Manicotti noodles
2 cups shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup fresh basil leaves, minced
1/4 dry bread crumbs (Italian seasoning)
Parmesan Sauce:
1 1/2 cups milk
2 Tbs. flour
1 tsp. worchester sauce
1/4 red pepper flakes, crushed
1 cup fresh parmesan cheese, shredded
Manicotti:
Preheat oven to 375 degrees. Spray a 13"x9" baking dish with nonstick cooking spray. Prepare the manicotti noodles according to the package directions (most are the same.) Transfer the noodles to paper towels and keep warm.
In a small bowl, stir together the mozzarella cheese, ricotta cheese, basil and bread crumbs. Using a small spoon, stuff the manicotti with the cheese mixture. Arrange in a single layer in the baking dish.
Parmesan Sauce:
In a medium sauce pan, combine the milk, flour, worchester sauce and red pepper flakes. Use medium-high heat and bring to a boil and stir constantly until the sauce thickens. Stir in 1/2 cup of the parmesan cheese.
Pour the sauce over the manicotti noodles and completely cover the top. With the remaining 1/2 parmesan cheese, sprinkle the top. Cover with foil and bake for 20 minutes or until bubbly.
Uncover the foil, turn the oven to broil and broil for 2 minutes.
Cut into 6 servings and serve with a fresh stem of parsley.
To make this low-fat use low fat or fat free cheeses and skim milk.
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| | | From: Genie· | Sent: 5/3/2008 5:35 PM |
| Manicotti With Spinach
1 (12 oz.) manicotti noodles
2 c (1 lb) cream style cottage cheese
1 8 oz pkg cream cheese
1 9 oz pkg frozen, chopped spinach
2 eggs
1 tsp. salt
1/8 tsp. pepper
6 cups tomato sauce
1 8 oz pk mozzarella
sliced pepperoni
1/2 lb. ground beef -- browned
Cook noodles in boiling salt water. Follow label directions. Lift out. Place in cold water until ready to fill. Mix cottage cheese, cream cheese, spinach, pepperoni, eggs, ground beef, salt, and pepper. Heat tomato sauce. Fill noodles with mix. Place in pan. Spoon tomato sauce over and around noodles. Bake at 350° for 30 minutes. Place cheese on it. Bake 10 minutes longer until cheese melts.
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| | | From: Genie· | Sent: 5/3/2008 5:57 PM |
| Cheese and Mushroom Manicotti
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish. Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top. Bake, covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.
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| | | From: Genie· | Sent: 5/13/2008 4:43 AM |
| Manicotti
12 uncooked manicotti tubes or 20 (8 oz) large pasta shells
1/2 pound lean ground beef
1/2 pound ground pork or sausage
8 ounces mozzarella cheese, shredded & divided
4 eggs, slightly beaten
1/4 cup seasoned bread crumbs, dry
1/4 cup grated Parmesan cheese
3/4 teaspoon oregano
3/4 cup onion, finely chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
14 ounces spaghetti sauce
Cook shells according to package directions; drain. Cool in single layer on foil. Heat oven to 350 F. In large skillet, brown meat; drain. Stir Together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta shell with about 1/4 cup meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce. Sprinkle with remaining 1 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. About 6 to 8 servings.
Note, you can use all ground beef, if you prefer, or you can substitute one 10 ounce well drained frozen spinach for the ground pork. | |
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Reply
| | | From: Genie· | Sent: 5/20/2008 2:59 AM |
Cheese and Mushroom Manicotti
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3-quart casserole or baking dish. Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top. Bake, covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:37 AM |
Cannelloni
1 10 ounce package frozen chopped spinach, thawed
cooking spray
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 pound ground chuck
1/2 pound ground turkey
1/4 cup egg substitute
5 tablespoons freshly grated Parmesan cheese, divided
1 1/4 teaspoons dried Italian seasoning, divided
1/2 teaspoon salt
1/8 teaspoon pepper
2 8 ounce cans no salt added tomato sauce
1/8 teaspoon salt
12 cooked manicotti shells
white sauce
Place spinach between paper towels, and squeeze until barely moist; set aside. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and garlic; saute 2 minutes. Add spinach; saute 1 minute. Place mixture in a large bowl; set aside. Combine ground chuck and turkey in skillet; cook over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels; add to spinach mixture. Add egg substitute, 2 tablespoons Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and pepper; stir well, and set aside. Combine tomato sauce, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon salt in a bowl; spread 1 cup over bottom of a 13 x 9 inch baking dish coated with cooking spray. Preheat oven to 375F. Stuff each shell with 1/3 cup spinach mixture; arrange on top of tomato sauce mixture in dish. Pour remaining tomato sauce mixture over shells; spoon white sauce evenly over tomato sauce mixture. Sprinkle with 3 tablespoons Parmesan cheese. Cover and bake at 375F for 30 minutes or until thoroughly heated. 6 servings.
White Sauce
1 1/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt
Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt; cook until thick, stirring constantly about 3 minutes.
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:52 AM |
Cheese and Mushroom Manicotti
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish. Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top. Bake, covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.
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Reply
| | | From: Genie· | Sent: 6/26/2008 6:25 PM |
Stuffed Manicotti serves 6 A delicious Italian dinner that requires little time. This is a great Italian family favorite that everyone will love. Manicotti:
12 Manicotti noodles
2 cups shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup fresh basil leaves, minced
1/4 dry bread crumbs (Italian seasoning)
Parmesan Sauce:
1 1/2 cups milk
2 Tbs. flour
1 tsp. worchester sauce
1/4 red pepper flakes, crushed
1 cup fresh parmesan cheese, shredded
Manicotti:
Preheat oven to 375 degrees. Spray a 13"x9" baking dish with nonstick cooking spray. Prepare the manicotti noodles according to the package directions (most are the same.) Transfer the noodles to paper towels and keep warm.
In a small bowl, stir together the mozzarella cheese, ricotta cheese, basil and bread crumbs. Using a small spoon, stuff the manicotti with the cheese mixture. Arrange in a single layer in the baking dish.
Parmesan Sauce:
In a medium sauce pan, combine the milk, flour, worchester sauce and red pepper flakes. Use medium-high heat and bring to a boil and stir constantly until the sauce thickens. Stir in 1/2 cup of the parmesan cheese.
Pour the sauce over the manicotti noodles and completely cover the top. With the remaining 1/2 parmesan cheese, sprinkle the top. Cover with foil and bake for 20 minutes or until bubbly.
Uncover the foil, turn the oven to broil and broil for 2 minutes.
Cut into 6 servings and serve with a fresh stem of parsley.
To make this low-fat use low fat or fat free cheeses and skim milk.
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Reply
| | | From: Genie· | Sent: 7/16/2008 9:51 PM |
Cheese and Mushroom Manicotti
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3-quart casserole or baking dish. Stuff manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top. Bake, covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese. | |
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Reply
| | | From: Genie· | Sent: 7/20/2008 4:09 AM |
Stuffed Manicotti
1/2 pound bulk pork sausage
1/2 pound lean hamburger
2 15 ounce cans Italian tomato sauce
1 6 ounce can tomato paste
1/4 cup water
1/2 tablespoon packed light brown sugar
1 15 ounce carton ricotta cheese
3 cups shredded mozzarella cheese
1 egg
1 teaspoon parsley flakes
12 manicotti noodles, cooked, rinsed and drained
grated Parmesan cheese
In large saucepan, brown sausage and hamburger; drain. Remove half meat mixture; set aside. Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15 minutes. In medium bowl, combine remaining sausage, ricotta, 2 cups mozzarella, egg and parsley. In 13 x 9 x 2 inch baking dish, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with ricotta mixture and place on top of the sauce. Pour remaining sauce over filled noodles, top with remaining mozzarella and sprinkle with Parmesan. Bake uncovered at 350F for 20 minutes. Makes 6 to 8 servings.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:04 AM |
| Shrimp and Cheese Manicotti It’s so good you may hurt yourself eating too much. I think you will like it.
1 box manicotti noodles
1 pound mozzarella cheese
1 pound longhorn-style Colby cheese
1/2 Cup Parmesan cheese, grated
2 1/2 pounds headless medium shrimp
1/2 Cup Italian bread crumbs
1 Tab garlic powder
1 Tab parsley
2 eggs
1 (16 oz) jar spaghetti sauce
1/2 Cup cooking oil
Salt and pepper, to taste
Heat water to a boil in a pot large enough to hold noodles. After it begins boiling, add 1/2 Cup cooking oil to the water. Drop noodles in boiling water singly. Boil till done, drain, and rinse well. Peel shrimp and cut cheese into small cubes. Mix all of the ingredients together except the spaghetti sauce and stuff into the noodles. Place noodles in single layer of baking dish and cover with the spaghetti sauce. Bake at 350°F for 35 to 40 minutes.
Serves 4
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Reply
| | | From: Genie· | Sent: 9/11/2008 7:28 PM |
| HEARTY MANICOTTI
(8 main dish servings)
1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese
In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water,
cook sausage links 5 minutes. Uncover, brown well, drain on paper
towel.
Spoon fat from Dutch oven. over medium heat brown ground beef and
onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1
tsp. salt, 1 cup water; simmer, covered 45 minutes.
Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as label
directs; drain. Preheat oven to 375 degrees.
In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
Spoon half of meat sauce into 13" x 9" baking dish. Place half of
shells over sauce in one layer. Spoon remaining sauce, except 3/4
cup, over shells, top with remaining shells in one layer. Spoon
reserved meat sauce over top. Sprinkle with parmesan. Bake 30
minutes.
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:20 PM |
Spinach & Cheese Filled Manicotti - spinach - frozen, chopped (1-10 oz. box)
- ricotta - (1 - 15 to 16oz. container)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 1 tsp. dried parsley
- 1/2 tsp. onion powder
- 1/8 tsp. garlic powder
- 1/4 tsp. pepper
- 2 jars spaghetti sauce with meat - (28 to 32 oz.ea.)
- manicotti pasta - 1 (8oz.) pkg.
Preparation -
Thaw and thoroughly drain the frozen spinach. In a large bowl, combine the ricotta, drained spinach, 1 cup mozzarella cheese, 1/4 cup parmesan cheese, 1 egg, parsley, pepper, onion and garlic powder. Spray a 9" x 13" baking dish with nonstick cooking sprray. Spoon 1 cup of spaghetti sauce into the prepared baking dish. Stuff the manicotti with the ricotta/spinach mixture. Place the filled manicotti in baking the dish. Pour the remaining spaghetti sauce over the manicotti. Sprinkle with the remaining mozzarella and parmesan cheese. Cover the filled dish with plastic wrap and refrigerate for at least 4 hours several hours or overnight. About one half hour before baking, remove it from the refrigerator. Bake, uncovered at 350º for 45 to 50 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/25/2008 8:28 PM |
Turkey Manicotti
2 slices broad
1&1/2 lbs. ground turkey
1/4 cup chopped onion
2 garlic cloves. minced
1/2 tsp. salt
1/4 tsp. pepper
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese
14 manicotti shells (1 pkg.)
30 oz. spaghetti sauce Soak bread in water, drain well. Tear into small pieces. Brown turkey with onion, garlic, salt and pepper, drain. Add bread. Sprinkle on cheese. Cook manicotti per directions; drain. Stuff meat mixture into shells. In a 9x13x2" pan, layer half the sauce, then the shells, then the rest of sauce. Cover and bake at 350°, 25-30 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:22 AM |
| Manicotti | | | Ingredients | Crepes - 4 eggs
- 2 cup water
- 1 tsp. salt
- 2 cup flour
- Oil
Filling - 2 lbs. ricotta cheese
- 8 oz. shredded mozzarella
- 2 tsp. parsley
- 1 large egg
- 3/4 cup grated romano cheese
- 1 jar of sauce
- Salt & pepper to taste
| | Preparation | | Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7" 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 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & 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 & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes. | | |
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