How To make Salmon Manicotti
15 1/2 ounces salmon, pink
12 manicotti noodles
cooked
10 ounces frozen chopped broccoli :
cooked, drained
1/2 pound cottage cheese, 1/2% fat or ricotta
1 egg :
slightly beaten
1/4 cup grated Parmesan cheese
SAUCE:
2 1/2 tablespoons flour
1 teaspoon dill -- crumbled
1/2 teaspoon salt
2 cups skim milk
2 tablespoons lemon juice
For sauce, blend flour and milk till smooth, add seasonings and cook, stirring constantly, till it thickens. Remove from heat and stir in lemon juice.
Drain salmon and mash. Combine cheese and egg. Stir in salmon and broccoli. Fill manicotti with mixture. Cover the bottom of a shallow baking dish with a small amount of sauce, Arrange the manicotti over it. Top with remaining sauce and sprinkle with Parmesan cheese. Bake 30-35 minutes at 350F. Posted on MC list by bobbi744@sojourn.com
How To make Salmon Manicotti's Videos
Salmon Cannelloni | Everyday Gourmet S6 E59
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Here's a delicious recipe for Spinach Manicotti. Great for the Grand Gourmet 15 Skillet!
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Seafood Manicotti
Manicotti shells stuffed with a cheesy, seafood filling and smothered with a gloriously creamy and decadent white sauce. A recipe perfect for pairing with a white wine for a special dinner or feeding a large family. Don’t miss my trick so you can skip boiling the noodles AND I’m showing the easiest way to stuff those manicotti!
Better than Mom's Stuffed Shells Recipe
These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. I like to use a combination of Italian sausage and ground beef to make this a hearty meal to serve to friends and family.
Stuffed shells are a classic Italian recipe consisting of cheese or meat-stuffed pre-cooked pasta shells that are baked with a red or white sauce until the cheese stuffing is hot and melty. This classic recipe is commonly served up for holidays in the United States, however, in Italy and Sicily, this is a traditional Sunday lunch or dinner.
My family makes and serves this up every single Easter for as long as I've been alive. It's a dish I look forward to eating but does require processes similar to that of my lasagna Bolognese recipe.
PRINT OUT THIS RECIPE AT:
Ingredients for this recipe:
• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 8 ounces loose Italian sausage
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 2 tablespoons chopped fresh basil
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 1 ½ cups grated parmesan cheese
• 1 large egg
• 1/3 pomodoro sauce recipe
• 1 bechamel sauce recipe
• salt and pepper to taste
Summertime Manicotti without Red Sauce | The Cooking Show
Farideh makes a colorful and summery manicotti, topped with greens and herbs from the MUNCHIES garden. For this baked pasta dish, she rolls up lasagna sheets, adds a lemony zucchini and squash filling, then sprinkles on mozzarella cheese. Topped with an herb and arugula salad, along with parmesan cheese, this vegetarian pasta is the perfect excuse to turn on your oven this summer.
Check out the recipe here:
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