Best Mamma Mia Now Thats Italian Manicotti Recipes

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THE BEST ITALIAN MANICOTTI



The Best Italian Manicotti image

Make and share this The Best Italian Manicotti recipe from Food.com.

Provided by weekend cooker

Categories     Manicotti

Time 1h25m

Yield 6-8 dishes, 6-8 serving(s)

Number Of Ingredients 16

1 lb lean ground beef
2 teaspoons minced garlic
2 onions, chopped
1 (28 ounce) can diced tomatoes, undrained
1 (8 ounce) package fresh mushrooms, sliced
1 teaspoon fennel seed
1 tablespoon basil
2 teaspoons italian seasoning
1/2 teaspoon seasoning salt
1 teaspoon pepper
2 (10 ounce) boxes frozen spinach, thated, well drained
3/4 cup grated parmesan cheese, divided
1 (16 ounce) carton small curd cottage cheese, drained
1/4 teaspoon ground nutmeg
1/2 teaspoon pepper
14 manicotti, cooked al dente

Steps:

  • Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain.
  • Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well.
  • Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
  • In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper.
  • In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish.
  • Fill manicotti shells with spinach mixture and place on beef layer in baking dish.
  • Repeat until all spinach mixture has been used in manicotti shells.
  • Pour remaining beef sauce evenly over manicotti shells to cover.
  • Sprinkle remaining parmesan cheese over top.
  • Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.

MAMMA MIA, NOW THAT'S ITALIAN MANICOTTI



Mamma Mia, Now That's Italian Manicotti image

Is your boss coming for dinner? Want to WOW your hard-to-impress Mother-in-Law? Here's the ticket! From an old Italian-American Community cookbook I came across. This takes some time to make, but WOW is it worth it!

Provided by Chef SuzyQ

Categories     Manicotti

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 27

4 tablespoons olive oil
1 cup chopped onion
1 garlic clove, minced
2 lbs tomatoes with juice
8 ounces tomato paste
2 tablespoons sweet basil
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup chopped onion
1 garlic clove, minced
1 (10 ounce) package chopped spinach, thawed and drained
2 tablespoons butter
1 lb ground beef
5 tablespoons parmesan cheese
2 tablespoons half-and-half
2 eggs, beaten
1/2 teaspoon oregano
salt and pepper, to taste
16 manicotti
6 tablespoons butter
6 tablespoons flour
1 cup milk
1 cup half-and-half
1 teaspoon salt
1/3 teaspoon pepper

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.

Nutrition Facts : Calories 696.6, Fat 50.5, SaturatedFat 21.6, Cholesterol 188.8, Sodium 1728.5, Carbohydrate 38.9, Fiber 6, Sugar 17.2, Protein 26.2

GRANDMA NANCY'S MANICOTTI



Grandma Nancy's Manicotti image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 14

3 1/2 cups ricotta
1 1/4 cup grated Pecorino Romano
2 eggs slightly beaten
1/2 teaspoon ground black pepper
12 manicotti pasta crepes, homemade or store bought
1 cup shredded mozzarella
1 quart Grandma Nancy's Marinara Sauce or tomato meat sauce, recipe follows
1/4 cup extra-virgin olive oil
1 medium onion, chopped
3 medium cloves garlic, chopped
2 cans (1 crushed, 1 puree) tomatoes
4 medium fresh basil leaves, chopped
1 teaspoon dried oregano
Freshly ground black pepper

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.

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