I recieved these from another list, and hopefully you'll enjoy them: Three Cheese Manicotti
INGREDIENTS 1 (8 ounce) package manicotti shells 4 cups shredded mozzarella cheese, divided 2 cups ricotta cheese 1 cup grated Parmesan cheese, divided 1 tablespoon minced garlic 1 egg 2 tablespoons dried basil 2 (26 ounce) jars pasta sauce 1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain. 2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture. 4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese. 5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly. Emily's Manicotti Ingredients 1/2 pound ground beef 1/2 pound pork sausage 1/2 cup chopped sweet onion 1 teaspoon minced garlic 1/4 cup Italian seasoned dry bread crumbs 1 tablespoon chopped fresh parsley 1 teaspoon dried oregano 1 (16 ounce) jar pasta sauce 1 (8 ounce) package manicotti shells 1 cup shredded mozzarella cheese DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. 2. Cook the beef and pork in a skillet over medium-high heat until evenly brown. Drain grease, and transfer meat to a large bowl. Place onion and garlic in the skillet, and cook until onion is tender. Transfer to bowl with beef. Mix the bread crumbs, parsley, and oregano into the bowl. 3. Spread 1/2 the pasta sauce over the bottom of the baking dish. Stuff manicotti shells with the meat mixture, arrange in the baking dish, and cover with remaining sauce. 4. Cover pan with foil, and bake manicotti 40 minutes in the preheated oven. Uncover, sprinkle with cheese, and continue baking 20 minutes, until bubbly. This was very tasty. I did make some changes: added an egg and about 3/4 cup ricotta to filling. I also used more sauce than called for. I assembled the dish the night before and refrigerated, was able to just pop in the oven next day. Will make again. Emily hit the jackpot on this one!! Turned out fabulous. I do have to admit that I cheated and used mile italian sausage instead of just the plain pork. For future reference the noodles are NOT precooked. I did add 1/4 of the jar of sauce and about 6oz. of fresh ricotta cheese to the meat mixture before stuffing the shells. The addition of the bread crumbs wasn't really necessary so I cut the amount used in half. The sauce will cook the shells completely as lond as you keep the dish covered tightly. I hope others enjoy this recipe as much as we did. Also if looking for a real kick, add some pieces of chopped pepperoni to the dish...yummm :-) Spinach Cheese Manicotti INGREDIENTS 1 (15 ounce) container ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup minced onion 1 egg 2 teaspoons minced fresh parsley 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1 1/2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 2 (26 ounce) jars spaghetti sauce 1 1/2 cups water 1 (8 ounce) package manicotti shells DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water. 3. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. 4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft. At the risk of sounding like everyone else, this was really good. I made very few changes based on comments by other reviewers - I used minced garlic instead of powder, basil instead of parsley, and I added a scant 1/2 tsp. of red pepper flakes. I also sauteed the onion and garlic before adding. Manicotti Italian Casserole INGREDIENTS 1/2 pound rigatoni pasta 1/2 pound ground beef 1/2 pound Italian sausage 1 (8 ounce) can mushrooms, drained 1 (32 ounce) jar spaghetti sauce 3/4 pound shredded mozzarella cheese thinly sliced pepperoni DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. 3. Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top. 4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes. Sausage Broccoli Manicotti INGREDIENTS 1 (8 ounce) package manicotti shells 2 cups small curd cottage cheese 1 (10 ounce) package frozen chopped broccoli, thawed and well drained 1 1/2 cups shredded mozzarella cheese, divided 3/4 cup shredded Parmesan cheese, divided 1 egg 2 teaspoons minced fresh parsley 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/8 teaspoon garlic powder 1 pound bulk Italian sausage 4 cups meatless spaghetti sauce 2 garlic cloves, minced DIRECTIONS 1. Cook manicotti shells according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder. Set aside. 2. In a skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. 3. Bake, uncovered, at 350 degrees for 40-50 minutes or until heated through. This was my first time stuffing manicotti. I cooked it first, cooled it, drained, and dried it on paper towels. After ripping the 1st 2, I found that if I stood them up on end while filling, it worked nicely. Recipe made 12...9 fit in the big pan and put 3 in a smaller dish I froze. I think you could be flexible and add frozen spinach or cooked shredded carrots to sneak more or different veggies in. I used lean ground beef and just a little more cheese. Toddler and teenager really liked...husband thought broccoli was wierd but knows he needs to start eating better so he said make it again! Manicotti INGREDIENTS 1 pound ground sausage 1 (8 ounce) package cream cheese, softened 2 cups mozzarella cheese, shredded 1 (16 ounce) jar spaghetti sauce 12 manicotti shells DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes or until al dente; drain. 3. In a skillet over medium heat, brown the sausage; drain and keep hot. In a large bowl combine cream cheese, 1 3/4 cup of the mozzarella cheese and sausage. 4. Stuff noodles with cheese and sausage mixture; place in baking dish. Pour sauce over top of noodles and sprinkle with extra cheese. Bake for 25 minutes or until cheese is melted and bubbly. WOW! I was SOOO impresseed with the easiness and wonderful taste of this. The comments and reviews helped out a lot to make it great. I bought regular cream cheese and spiced it heavily with basil, oragano, pesto, and 2 cloves of garlic. For those heay spice lovers, I judged whether it was enough by the smell. If it still smelled heavily of cream cheese, I added extra herbs. I also used a few pinches of thyme and one dash of cumin. I also added a blend of italian cheeses instead of just mozzerella, and used more than the reciepe called for in the mixture. I saved just enough to sprinkle on the top of the dish. I also had enough to make 14 shells moderatly stuffed. This made awesome left overs too! Next time I might try lean beef (the sausage ratio to cheese mixture was a bit high), and reduced fat cream cheese as I don't want the flavor or the fat of it, but I do want the richness. Thanks for sharing! This recipe just didn't have enough flavor for me. It was a little too overpowered by the cream cheese. I think the next time that I make this, I will decrease the cream cheese (maybe even try an herb cream cheese) to 5-6oz and add more shredded mozzarella. I will also add some fresh herbs such as parsley, oregano and perhaps a little basil. Shortcut Chicken Manicotti INGREDIENTS 2 skinless, boneless chicken breast halves - cubed 1 egg, beaten 1 (10 ounce) package frozen chopped spinach, thawed and drained 1/2 cup drained, creamed cottage cheese 1/4 cup grated Parmesan cheese 10 manicotti shells 1 (10.75 ounce) can condensed cream of chicken soup 1 (8 ounce) container sour cream 1 cup milk 1 teaspoon Italian seasoning 1 cup boiling water 1 cup shredded Cheddar cheese 2 tablespoons chopped fresh parsley DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium skillet over medium heat, cook chicken until opaque and juices run clear. 3. In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish. 4. In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil. 5. Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
