STUFFED MANICOTTI

Stuffed Manicotti image

Make and share this Stuffed Manicotti recipe from Food.com.

Provided by Chef Bexter

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

12 -14 shells manicotti (1 box) or 12 -14 cannelloni tubes (1 box)
2 cups ricotta cheese (low-fat or part-skim)
1 cup freshly grated parmesan cheese (Divided 3/4 C & 1/4 C)
2 egg yolks
1/4 cup chopped fresh basil
1/2 lb roasted & shredded cooked chicken (optional) or 1/2 lb chopped fresh spinach (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 -4 cups tomato sauce (any jar sauce is fine, Ricotta Parmesan is my fave OR use your favorite homemade basic tomato sauce.)
4 tablespoons butter or 4 tablespoons margarine
1/3 cup all-purpose flour
2 1/2 cups milk (I use 1%)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pinch nutmeg

Steps:

Preheat Oven 350*F.
Lightly coat a 9x13 baking dish w/ cooking spray.
Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
*Prepare BECHAMEL Sauce*.
In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
Let sit for 5-10 mins before serving.

Nutrition Facts : Calories 644, Fat 42.8, SaturatedFat 26.1, Cholesterol 231, Sodium 2045.1, Carbohydrate 33.9, Fiber 3.2, Sugar 8.5, Protein 33.4

*** Explore more Stuffed Manicotti Recipes »

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