Best Nonnis Manicotti Recipes

GRANDMA'S KITCHEN OLD-WORLD MANICOTTI

Grandma's Kitchen Old-World Manicotti image

I came across this recipe on a Grandma's Kitchen recipe card and found it to be the BEST manicotti I have ever experienced. It is a favorite of all our friends and family and most definitely a staple meal in our home. If you've always been the type to shy away because of the terror of stuffing the shells, well I've thrown in a little secret of mine to walk you through the process.

Provided by Peachie Keene

Categories Manicotti

Time 1h

Yield 12 stuffed shells, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

12 large manicotti
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

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.

MC CALL'S COOKING SCHOOL MANICOTTI

Mc Call's Cooking School Manicotti image

This is the most delicious manicotti EVER! The homemade noodles are like crepes, and they melt in your mouth. You won't miss the meat. We used cottage cheese in place of the ricotta. Recipe courtesy of Mccall's Cooking School 1984.

Provided by Bay Laurel

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1/3 cup olive oil or 1/3 cup salad oil
1 1/2 cups onions, finely chopped
1 garlic clove, crushed
35 ounces Italian tomatoes, undrained
6 ounces tomato paste
2 tablespoons parsley, chopped
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
6 eggs, at room temperature
1 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt
2 lbs ricotta cheese
8 ounces mozzarella cheese
1/3 cup parmesan cheese, grated
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped
1/4 cup parmesan cheese, grated

Steps:

Make sauce: In hot oil in a 5 quart Dutch oven, saute onion and garlic 5 minutes.
Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with fork.
Bring to boiling, and reduce heat.
Simmer mixture, covered and stirring occasionally, 1 hour.
Make manicotti: In medium bowl, combine 6 eggs, the flour, 1/4 teaspoon salt, and 1 1/2 cups water with electric mixer.
Beat just until smooth.
Let stand 1/2 hour or longer.
Slowly heat an 8" skillet. If you aren't using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti. Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.
Cook over medium heat until top is dry but bottom is not brown.
Turn out on a wire rack to cool.
Continue cooking until all of the batter is used.
As the manicotti cool, stack them with waxed paper between them.
Preheat oven to 350.
Make Filling: In large bowl, combine ricotta, mozarrella, 1/3 cup parmesan, the eggs, salt, pepper, and parsley.
Beat with wooden spoon to blend well.
Spread about 1/4 cup filling down the center of each manicotti and roll up.
Spoon 1 1/2 cups sauce into each of two 12x8x2" baking dishes.
Place 8 rolled manicotti seam side down in single layer. Top with 5 more.
Cover with 1 cup sauce and sprinkle with parmesan.
Bake, uncovered, 1/2 hour or until bubbly.

Nutrition Facts : Calories 817.9, Fat 50.4, SaturatedFat 23.1, Cholesterol 397.8, Sodium 2490.9, Carbohydrate 48.8, Fiber 4.9, Sugar 13.1, Protein 44

MANICOTTI

Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

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

Ingredients

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.