How To make Julia's Manicotti
1 pk Manicotti
-(12 or so shells)
SAUCE:
2 lb Tomatoes, crushed
-(1 large can) 2 lb Tomatoes, whole
-(1 large can) 4 T Tomato paste
6 Garlic cloves
-(or less) 2 c Onions, chopped
1/2 c Olive oil
1/2 t Black pepper
2 Bay leaves
1 T Basil
1 T Oregano
1/2 t Tarragon
1/4 t Thyme
1/4 t Rosemary
1/4 t Red pepper flakes
Cayenne pepper, -to taste 1 t Parsley, preferably fresh,
-but dry will do 1 ds Red wine, dry
FILLING:
1/2 c Parsley, chopped
1 lb Ricotta
2 Eggs
1 c Mozzarella, shredded
1/2 c Parmesan cheese, grated
1/2 c Romano cheese, grated
1/2 t Black pepper
1 Garlic clove, crushed
MAKE SAUCE: Saute onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. Add cans of tomatoes along with paste, breaking any large chunks. Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes. MAKE FILLING: mix filling ingredients in bowl, reserving about 1/2 cup of the shredded mozzarella to sprinkle on top. Preheat oven to 350 degrees F. Cook manicotti until they are al dente (follow the instructions on the box). Drain and stuff each with filling mixture. Cover baking pan with about 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. Bake at 350 degrees F. for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NOTES: * This is my (American) recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. Yield: Serves 4-6. * While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a 200 95 oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. : Difficulty: moderate. : Time: 1 hour preparation, 20 minutes baking. : Precision: approximate measurement OK. : Julia Riseman : Reed College, Portland, Oregon, USA : tektronix!reed!julia : Copyright (C) 1986 USENET Community Trust
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Easiest Dump And Bake Manicotti
This is so easy and so good, just dump and bake, here are the ingredients
DUMP AND BAKE EASY CHEESY MANICOTTI
8 uncooked Manicotti
8 string cheese
1 c water
1 small jar marinara sauce
2 cups shredded cheese
1 lb cooked hamburger or turkey burger
sprinkle with salt
pepper and Italian seasoning
Bake @ 350 degrees in the oven covered with aluminum foil for30 minutes
uncover and top with some more cheese and sprinkle on more salt and pepper and parsley flakes and then bake for another 20 minutes uncovered
then eat it up
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The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
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(Similar) Gnocchi Board
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Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
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Slow Cooker Turkey & Kale Stuffed Manicotti
Making stuffed manicotti in your slow cooker or Instant Pot couldn’t be any easier. This simple recipe uses uncooked manicotti shells.
Recipe: