Best Mamas Manicotti Recipes

GRANDMA NANCY'S MANICOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
• Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle. Top with the shredded mozzarella. Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe. Repeat until all 12 crepes are filled.
• Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray. Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them. Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta. Sprinkle with the remaining grated cheese. Cover with foil and bake at 350 degrees F for approximately 30 minutes or until the sauce is hot and bubbling.
• Remove from the oven and let stand for approximately 10 to 15 minutes before serving. This will give the manicotti time to settle which will make for easy serving. The manicotti will fall apart if served immediately.
• In a pan heat the olive oil. Add onions and cook until translucent. Add garlic and cook for a few minutes on medium heat. Do not let garlic burn. Add tomatoes, basil, oregano, and pepper. Let tomato mixture cook for approximately 30 minutes.

CHEESE MANICOTTI

Steps:

• Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.

GRANDMA'S KITCHEN OLD-WORLD MANICOTTI

Steps:

• Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
• Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels. Don't get too upset if a couple break, its bound to happen :).
• For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it's a nice stress reliever too!).
• Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
• See, that wasn't so bad! ;).
• Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
• Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

MAMMA MIA, NOW THAT'S ITALIAN MANICOTTI

Steps:

• For TOMATO SAUCE:.
• Heat olive oil in a 2-qt. saucepan.
• Add chopped onion and garlic.
• Cook for 8 minutes or until soft but not brown.
• Add tomatoes, paste, basil, sugar, salt and pepper. Break up tomatoes.
• Reduce heat to low with pan partially covered and cook for 40 minutes.
• Put a thin layer of tomato sauce in bottom of 9 x 13" pan and set aside.
• For FILLING:.
• Heat olive oil in skillet. Add onion and garlic, cook until soft.
• Stir in chopped spinach and cook, stirring constantly until all mixed together. Remove from skillet and put into a large mixing bowl.
• Melt 2 T. butter in same skillet and lightly brown ground beef. Drain off grease.
• Add the meat to the onion and spinach, along with the Parmesan cheese, Half n' Half, eggs, and oregano. Season to taste, with salt and pepper. Mix together thoroughly, but gently.
• Boil manicotti to al dente stage and stuff with filling. Lay manicotti gently in pan over the thin layer of tomato sauce.
• For BESCIAMELLIA:.
• In a saucepan, melt butter and remove from heat.
• Stir in flour and pour in the milk and Half 'n Half, about a 1/2 cup at a time. Mix well.
• Return pan to high heat and cook, stirring constantly, until smooth and thickened. Season with salt and pepper.
• Spoon besciamellia over stuffed manicotti shells.
• Top with remaining tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake at 350 degrees uncovered on middle shelf of oven for 25 minutes. Let set 5 minutes before serving.