The Absolute Best Home Made Manicotti Recipes

I remember waking up Sunday mornings to the smell of tomato sauce gently simmering on the stove. You couldn't wait for the pasta, and when that pasta was manicotti, OH BOY!

Big Sunday dinners are fast fading into that bygone era of Sunday-suit-wearing daddies and mothers who didn't have to work. I say, bring back those Sunday dinners. Share some good old-fashioned family time with your loved ones and show 'em what manicotti is supposed to taste like!

My easy to follow recipes tell you how.






Buy at AllPosters.com

Ingredients:

8 Eggs, divided
3 Cups Water, divided
3 Cups all-purpose Flour, divided
1 ½ Teaspoons Salt, divided

Combine four eggs, one ½ cups of water, one ½ cups of all-purpose flour and 3/4 teaspoon of salt in your blender container. Blend until mixture is smooth. Pour the blended mixture into a large bowl. Repeat using the remaining ingredients.
Add the new mixture to the bowl and stir together.

How to Make Manicotti Shells

Lightly oil a frying pan and then heat the pan for about a minute over medium high heat. Spoon approximately two or three tablespoons of batter into the middle of the hot frypan.

Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe or a very thin pancake.)

Cook about 1 or 2 minutes until the shell surface appears dry.

Carefully turn the manicotti shell over using a spatula, and cook for an additional 30 seconds.

Repeat process to make approximately 24 shells.

Stack cooked shells on plate between waxed paper for use later.

Home-made manicotti shells may be frozen.

Cheese Manicotti Filling Recipe

Ingredients

3 pounds Ricotta Cheese
3 Eggs
1 pound shredded Mozzarella Cheese
½ Cup finely chopped Parsley

Directions

Combine ingredients in a bowl and stir until well mixed.

Spoon about 2 or 3 Tablespoons into the center of a manicotti shell and roll. (Like a burrito) (Don't worry about making a mess when the cheese squishes out, these are worth it!)

Lightly grease the bottom of a shallow casserole dish or pan.

Spoon your favorite tomato sauce into the bottom of the pan to cover. You can find a great recipe for fresh tomato sauce here.

Arrange manicotti in the pan and lightly cover with additional tomato sauce.

Sprinkle with grated Parmesan cheese, if desired.

Preheat oven to 350 degrees and bake 25 to 30 minutes until bubbly.

You may find it best to make these a day ahead and let them sit, covered, in the refrigerator before baking. You can go ahead and cook them right away but they will be firmer if you hold off.

This simple filling for the manicotti recipe is only the beginning of the fun. Manicotti can be made using many other fillings, like cooked, chopped meat or shredded chicken, and lots of different vegetables mixed in with the cheese. If you are dieting, cottage cheese can be used in place of the ricotta, but I prefer mine loaded with calories. You can always do a little extra work in the garden to work them off.

This recipe makes enough Spinach Manicotti Filling for approximately 24 Manicotti shells. You can alter it to fit your needs.

For this Manicotti Recipe you will need to prepare your manicotti shells in advance. You can purchase pre-made manicotti shells at the supermarket or make your own by following my home made Manicotti shells recipe (above).

You will also need a pot of your favorite tomato sauce. I suggest using a meatless sauce. You might want to try making my Fresh Tomato Sauce.

Spinach Manicotti Filling Recipe

Ingredients

2 ½ pounds Ricotta cheese
Approximately 6 cups Fresh Spinach, parboiled or steamed. (You don't want it too mushy)
3 Eggs
1 pound Shredded, or Grated, Mozzarella cheese
½ cup finely chopped Parsley

Directions

Combine ingredients in a large bowl and stir until well mixed.

Spoon about 2 or 3 Tablespoons into the center of a manicotti shell and roll into a log shape.

Lightly grease the bottom of a shallow casserole dish or pan.

Spoon your favorite tomato sauce into the bottom of the pan using enough to completely cover the bottom.

Arrange manicotti into rows in the pan.

Lightly cover the manicotti with additional sauce.

Sprinkle with grated Parmesan Cheese, if desired.

Bake in a preheated oven at 350 degrees for 25 to 30 minutes until hot and bubbly.

It is best to prepare your manicotti a day ahead. Leave it covered in the fridge until just ready to bake. It will be firmer.

Manicotti is an excellent dish to prepare when you are expecting company. Most of the work can be done the day before, leaving you time to prepare yourself for a wonderful, relaxing evening shared with friends, family and delicious food. A salad and a loaf of Italian bread complete this easy meal.

Chicken and Spinach Manicotti Recipe

To make Chicken and Spinach Manicotti you simply reduce the amount of Ricotta Cheese in the above recipe to 2 pounds and add 1 ½ cups of cooked, shredded chicken to the cheese mixture.

Everything else remains the same as the Spinach Manicotti recipe above.

Fresh Tomato Sauce

Ingredients

About 6 large, or 12 small fresh tomatoes (see preparation directions below)
3 garlic cloves, minced
1/4 cup Olive oil
1/4 cup onion, chopped
5 or 6 whole leaves of fresh basil
1/4 cup grated Parmesan cheese
½ teaspoon dried oregano
salt and pepper, season to taste

Directions for Preparing Fresh Tomatoes for Sauce
To prepare tomatoes for sauce making, blanch them whole, by placing them into a pot of boiling water for about one minute or just until you see the skin begin to crack. Remove them from the water and when they are cool enough to handle, peel away the skin and discard. Cut the tomatoes in half, horizontally and squeeze out, then discard, seeds. Depending on how smooth you like your sauce you can either chop the tomato meat or puree it in a blender.

Directions for Sauce

In a large sauce pot, over medium heat, brown the garlic in the olive oil until just golden in color. Add the chopped onion, prepared tomatoes, basil, cheese and seasonings. Bring to a quick boil and then reduce heat to low. Simmer for approximately 45 minutes. Serve over one pound cooked spaghetti.

Serves 4

Greek Salad Recipe

Ingredients:

1 or 2 fresh-picked cucumbers
1 head of iceberg lettuce, torn into bite sized pieces
3 medium sized fresh tomatoes, sliced
1 small red onion
1 green pepper, diced
1 red pepper, diced
1 pound Feta cheese
½ cup pitted Greek olives
½ cup pitted black olives
Italian herbal style dressing ( I like Good Season's mixed fresh)

Directions:

Combine the first 6 ingredients in a large bowl and mix well. Crumble the Feta cheese evenly over the top of the salad and then add the olives on top of that. To keep the salad from wilting, don't add the dressing until you are ready to serve.

Makes 4 large or 8 small servings.

Although many think that manicotti is a French dish,
manicotti is actually a favorite Italian dish.

I did not take any of the pictures on this page. All photos were found through Flickr.com by way of a creative commons search for commercial usage. Please visit the individual photographers to tell them how much you've enjoyed viewing their work by clicking the following links.

Making Manicotti photo appears courtesy of Cole24_

The Finished Product photo appears courtesy of p373

Care For A Bite photo appears courtesy of rick

Making Tomato Sauce photo appears courtesy of Ned Raggett

Greek Salad photo appears courtesy of serenejournal

Manicotti Heaven photo appears courtesy of pieterjanviaene