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How To make Julian's Cheese Manicotti
SAUCE:
1 lg Onion; chopped
1 Garlic clove; pressed
2 T Olive oil
12 oz Tomato paste
24 fl ;Water
2 T Oregano, fresh; chopped
1 sm Bay leaf
1 ts Salt
1/2 ts Pepper, black
PASTA:
1 ts Olive oil
14 Manicotti noodles
FILLING:
1 1/2 c Ricotta
6 lg Egg
1/4 lb Fontina; grated
1/4 lb Mozzarella; grated
1/3 lb Parmesan; grated
6 T Butter, sweet; softened
1 ts Salt
3/4 ts Pepper, black
2 T Basil, fresh; finely chopped
Parmesan; for sprinkling Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling. Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. ---*The Cereal Murders* Diane Mott Davidson
How To make Julian's Cheese Manicotti's Videos
Chicken Mushroom Julienne Recipe 4K
Chicken and Mushroom Julienne Recipe.
Ingredients:
1/2 lb. (227g) Chicken Breast
1 lb. (454g) Mushrooms
3.5 oz (100g) Mozzarella Cheese
4 oz (113g) Sour Cream
1 Tbsp Unsalted Butter
1 Tbsp Unsalted Butter
1 Tbsp All-Purpose Flour
1/4 Tsp Ground Nutmeg
1 Onion
1 Garlic Clove
Salt, Black Pepper
Preparations:
1- Slice the onion and mushrooms.
Directions: for details visit:
Chicken and Mushroom Julienne is a Russian/European hot appetizer. It is served as appetizer but it has almost everything to be considered a main course. Chicken and mushroom julienne is graded as B plus food on nutrition chart. It is rich source of vitamin B6, vitamin B12, selenium, riboflavin, and an excellent source of niacin.
One serving (3.5 oz / 100g) of chicken and mushroom julienne…
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Christmas TIMPANO
We made this for Christmas Eve and therefore I'm really proud of myself and my family. I didn't make enough pasta dough though, so we had to improvise and use some cooked manicotti to patch it up.
Also I forgot to mention some of the cheese layers. There's mozzarella and stuff in there.
Merry Christmas I love timpanos.
Gluten Free Ricotta Ravioli
Homemade gluten free ravioli. Simple and delicious cooking. Maltese and Italian food without the gluten.
Manicotti! And this was a 5 Star!
1 box of Manicotti or Cannelloni (14 pasta shells)
2 tablespoons Butter
1 large Onion, minced
¼ cup Sundried Tomatoes chopped into very small dice (I used Jared in oil)
2 cups Spinach Leaves, chopped (if small leaves, leave them whole)
1 tablespoon minced Garlic
16 ounces of Ricotta Cheese
8 ounces Mozzarella Cheese
2 ounces Parmesan Cheese
Salt and Pepper to taste
2 TBLS Basil
3 cups Marinara Sauce
1 cup Mozzarella, shredded
¼ cup Grated Parmesan
RECIPE INSTRUCTIONS
Preheat Oven to 350ºF (175ºC)
Cook the pasta according to the manufacturer’s directions.
In a Wofry pan, heat the butter over medium heat. When hot, add the Onions and sauté until translucent. Add the spinach and sauté for a couple of minutes. Then, add the garlic and turn off the heat to avoid burning the garlic. Set aside to cool.
In a glass bowl, combine the ricotta, mozzarella, goat cheese, Parmesan, basil, salt, and pepper. Add the reserved spinach mixture and mix well.
Transfer the mixture to a pastry bag and use it to fill the cooked pasta shells.
In a lasagna pan, spread a layer of marinara sauce on the bottom of the dish. Place the filled pasta shells on top and add a little more sauce over the pasta.
Sprinkle with shredded Mozzarella.
Bake in the preheated oven until the inside of the pasta is hot to your liking. Mine took 30 minutes in total.
Enjoy Friends!
How to Make Amazing Sunday Sauce (Gravy) with Italian Sausages and Pork
There's nothing better than enjoying a pot of Sunday sauce with friends and loved ones. With good quality ingredients like San Marzano plum tomatoes, hot and sweet Italian sausages, pork chops, and the pasta of your choice, making an awesome pot of gravy is easy! All you need is time to let the flavors develop and come together. I hope you enjoy this Italian Sunday Sauce recipe!
FULL SUNDAY DINNER SERIES:
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Wood Cutting Board:
Most Used Chef's Knife:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
PRINT RECIPE HERE:
Ingredients
-(4) 28-ounce cans San Marzano plum tomatoes
-(1) 6 ounce can tomato paste
-1/2 cup olive oil
-1 medium onion
-1 tsp kosher salt
-1/2 tsp black pepper
-pinch of sugar
-2 pounds hot and sweet Italian sausage links
-1.5 pounds bone-in pork chops
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Beef & Pork Stuffed Paleo Wrap
Beef & Pork Stuffed Paleo Wrap Recipe (Ketogenic)
Full Recipe: