I need a manicotti recipe?!
I need a manicotti recipe?
my italian nana used to make a recipe for manicotti using mozzerella cheese, parmesean, cottage cheese and ragu sauce. she was never one to share recipes, believe me, ive asked everyone if they knew it. And I want to know the recipe badly. I was a kid when she made it..btw she never wrote any of her recipes down. does anyone have a recipe using these ingredients?
Answers:
Hi !!!
Here you go..*.where it asks for Marinara Sauce, use the "RAGU" or the "PREGO" sauce.
Beef and Cheese Manicotti
Recipe courtesy Giada De Laurentiis
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
*3 cups marinara sauce
2 tablespoons butter, cut into pieces
- Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
- Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
- Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
- Preheat the oven to 350 degrees F.
- Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce(*RAGU or PREGO) over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
- Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
Source(s):
http://www.foodnetwork.com/food/recipes/...
just search on google for a good answer
It sounds like the traditional recipe except she replaces the commonly used "ricotta cheese" with "cottage cheese". You can follow most any recipe and do the substitution yourself.
There's really no way to know what the exact recipe is, so I've posted a couple that you might want to use or you can adjust them with the needed ingredients to taste like the one you want.
STUFFED MANICOTTI
1 c. onion, chopped
4-5 cloves garlic, minced
2 tbsp. olive oil
1/2 tsp. each basil, oregano, ground rosemary
1 tsp. salt
1 tsp. balsamic vinegar
1 32 oz. can tomato sauce
1 16 oz. can whole peeled tomatoes
1 pkg. manicotti pasta
1 lb. ground beef
1/2 c. chopped walnuts or pine nuts (optional)
2 eggs
1 10 oz. pkg. frozen chopped spinach, thawed, drained
2 c. ricotta cheese
1/2 c. Parmesan cheese
1 8 oz. pkg. sliced mozzarella
Saute onion and garlic in olive oil until onion is soft and translucent. In a medium sided skillet, stir in herbs, salt, tomato sauce, tomatoes and balsamic vinegar. Simmer, stirring occasionally, for 15 minutes. Keep hot.
Boil manicotti, several at a time, according to package directions in a large amount of boiling salted water. Lift out carefully using a slotted spoon so as not to break them. Place in a pan of cold water until ready to fill.
Shape ground beef into a large pattie in a skillet. Brown five minutes on each side, then break up into small chunks. Allow to cool. Stir in 1 tsp. salt, optional walnuts or pine nuts, 1 egg and half of the spinach.
Combine ricotta with 1 egg, Parmesan cheese and remaining spinach in a medium sized bowl.
Before filling, place each manicotti onto a paper towel and allow to drain well.
Fill each manicotti with a mixture consisting of half of the meat mixture and half of the ricotta cheese mixture using a long handled teaspoon.
Spoon two cups of the hot tomato sauce into the bottom of a baking dish which has been brushed with olive oil. Spread evenly.
Arrange filled manicotti in dish over sauce. Spoon remaining sauce over manicotti; cover with foil. Bake in a 350°F oven 30 minutes; uncover.
Arrange mozzarella cheese slices on top. Bake 10 minutes longer or until cheese melts.
MANICOTTI
1 lb. hamburger
32 oz. Ragu sauce
STUFFING:
2 lbs. cottage cheese
1/2 lb. Mozzarella cheese
2 whipped eggs
2 tsp. chopped parsley
1/2 tsp. pepper
1/4 tsp. nutmeg
1 tsp. salt
1 c. grated Parmesan cheese
1/2 c. blanched slivered almonds (optional)
1 pkg. manicotti shells, cooked
1/2 c. Parmesan cheese
Brown hamburger and add Ragu sauce. Pour 1/3 of hamburger mixture into a 9 x 13 inch greased pan. Stuff manicotti shells with stuffing mixture. Place in pan. Pour rest of sauce over shells and sprinkle with 1/2 cup of Parmesan cheese. Bake at 350 degrees for 20 to 30 minutes.