Best Olive Garden Manicotti Formaggio With Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANICOTTI FORMAGGIO (STUFFED PASTA)



Manicotti Formaggio (Stuffed Pasta) image

Delicious and simple plate. Great for holiday get togethers. So easy, even your children or grandchildren can join in for the preparation. A dish guaranteed to satisfy even the fussiest of them all.

Provided by Mamahotsauce

Categories     Manicotti

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) box jumbo pasta shells (less shells for fewer guests) or 1 (16 ounce) box manicotti (less shells for fewer guests)
1 lb ricotta cheese
1 lb hamburger (depending on number of people eating) or 1 lb prosciutto (depending on number of people eating)
1 egg
1 pinch garlic salt
1/4 cup spinach
1 tablespoon olive oil
2 cups pasta sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Bring a medium pot of water to a boil.
  • Add large shells and 1 tbsp of oil to the pot so the shells do not stick.
  • Mix ricotta choice of stuffing (prosciutto or hamburg) spinach, and egg in a large bowl. set aside for about 4 minutes.
  • Strain pasta, let cool for approximately 4 minutes so you don't burn yourself while stuffing.
  • Line a cooking sheet with alluminum foil.
  • Fill shells or manicotti with your cheese meat and spinach stuffing mix, about 2 tbsp per shell
  • Place stuffed shells on the cooking sheet, cover with alluminum foil, bake for 10 minutes.
  • Bring shells out of oven, cover each shell with warmed sauce, sprinkle mozzarella over the sauce.
  • Place shells back in the oven for the remaining time.
  • Enjoy with friends and/or family.

GARLICKY SHRIMP MANICOTTI



Garlicky Shrimp Manicotti image

We love shrimp, we love pasta . . . this recipe combines the best of both! While these are perfectly delicious reheated the next day, I would advise baking any leftovers only when needed as the pasta does tend to soften after reheating, making removal from the baking dish (and therefore a pretty presentation) more difficult. Preparation time does not include time to make the marinara sauce or the home-made manicotti.

Provided by FlemishMinx

Categories     Manicotti

Time 55m

Yield 9 manicotti

Number Of Ingredients 8

1/2 tablespoon olive oil
1 lb raw shrimp, peeled and cut into thirds
1 garlic clove, finely minced
1/8 cup fresh parsley, chopped
fresh ground black pepper
8 ounces mozzarella cheese (fresh or otherwise, but NOT grated)
2 cups marinara sauce (I use my My "base for Everything" Zippy Marinara Sauce)
9 fresh manicotti crepes (I use my Fresh-Made Manicotti or Cannelloni Crepes Shells)

Steps:

  • Pre-heat oven to 400°F.
  • Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
  • Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
  • Stir in the parsley and season to taste with pepper; set aside.
  • Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
  • Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
  • Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
  • Lay one strip of mozzarella on each over the shrimp mixture.
  • With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
  • Place seam-side down in your baking dish and repeat with remaining.
  • Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
  • Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
  • Allow to rest 5 minutes before serving.

OLIVE GARDEN MOSTACCIOLI QUATTRO FORMAGGIO



Olive Garden Mostaccioli Quattro Formaggio image

Make and share this Olive Garden Mostaccioli Quattro Formaggio recipe from Food.com.

Provided by Mirabeau Lamar

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups cooked mostaccioli pasta
2 teaspoons salad oil
2 cups heavy cream
4 fresh parsley sprigs (for garnish Grated)
50 g parmesan cheese (for garnish)
8 ounces mozzarella cheese (shredded)
4 ounces provolone cheese (shredded)
4 ounces parmesan cheese (grated)
4 ounces romano cheese (grated)

Steps:

  • For Quatro Formaggio Mix;.
  • blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use.
  • Preheat a non-stick or heavy pan on medium heat.
  • Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot.
  • Add the pasta, turn off the heat and blend the pasta into the sauce.
  • Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet.
  • Pass the Parmesan.

Nutrition Facts : Calories 986.2, Fat 85.8, SaturatedFat 51.9, Cholesterol 292.8, Sodium 1614.5, Carbohydrate 7.9, Sugar 1.5, Protein 47

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #pasta     #seafood     #shrimp     #copycat     #pasta-rice-and-grains     #manicotti     #shellfish     #novelty

Related Topics