Stuffed Manicotti
For the filling
2 teaspoons olive oil
1/2 cup onion finely chopped
2 teaspoons minced garlic
15 ounces ricotta cheese
1 egg
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese finely grated
3/4 teaspoon dried Italian seasoning
salt and pepper to taste
For assembly
2 1/2 cups marinara sauce
12 manicotti shells
1 1/2 cups mozzarella cheese
2 tablespoons chopped parsley
cooking spray
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
For the filling
Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl. Stir to combine.
Add the meat mixture to the ricotta mixture. Stir until well mixed.
For assembly
Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.
Spread 1 cup of the marinara sauce over the bottom of the pan.
Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.
Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.
Sprinkle with parsley, then serve.
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Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale | The Kitchen | Food Network
Alex saves on money and calories with this family seafood dinner that can be made any night of the week!
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Sheet Pan Blackened Salmon with Garlicky Kale
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 25 min
Yield: 4 servings
Ingredients
4 tablespoons extra-virgin olive oil, divided use
Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces
4 large garlic cloves, minced
1 teaspoon dried oregano
Grated zest and juice from 1 large lime
1 teaspoon honey
Directions
Preheat oven to 400F. Set an oven rack in the lower-middle position.
Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.
Cook’s Note
This is my weeknight version of a classic Louisiana cooking technique. The original technique of blackening comes from a Louisiana icon: Chef Paul Prudhomme. The original technique calls for dipping the protein, often Salmon or Redfish, in melted butter and then a mix of spices, like a local Louisiana Masala. Blackening often has a few spices like mustard, garlic and ginger that offer a mild tingle, mixed with a few like cayenne pepper that pack a lot of heat. Traditionally, you let the butter firm up on the fish with the spices like a buttery spicy shell and sear it in a roaring hot (usually cast iron) pan. It forms almost a crust, with extra fat from the butter, which is both charred and spicy. I like to sift an even layer of spices over the fish. If you don't have a strainer or sieve, sprinkle over the fish directly. I love Tuscan kale the most and it is the most easily found in supermarkets. The sturdy leaves pack a taste that reminds me of leafy spinach mixed with a stronger mystery cousin. The Kale is made tender by absorbing the olive oil it is tossed with and not from acidic ingredients like vinegar and lime juice, a tidbit I learned from food guru J. Kenji Lopez-Alt.
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Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale | The Kitchen | Food Network
Homemade Manicotti!...| Will Cook for Smiles 2023
Hello, everyone, and welcome!
I am the cook, recipe developer. Will Cook For Smiles was created as a way for me to share recipes with friends and family.
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HOW TO MAKE THE BEST STUFFED MANICOTTI SHELLS ❤️ #teatime #stuffedshells #cooking #youtube #howto
Hey guy’s leave a comment if you prepared this recipe???????????????? ENJOY!!!!!!! LIKE, SHARE, SUBSCRIBE!!!!!!! #manicotti #stuffedshells #stuffedmanicotti #cheese #souldamndelicious #pasta #foodie #cooking #youtube #trending #howto #thebest #food #chef #chefida' #cheese #homemade
Ground Salmon with Shrimp Manicotti ????????????????????????????????#Foodlover #Recipe #Foodporn #Sesona #picoftheday
Dad's AWESOME Cheese Manicotti Recipe (feat. DAD!)
Learn how to make one of my Dad's childhood favorites, cheese manicotti. A recipe made frequently by my Italian grandmother. Dad will show us how to make this crepe-style manicotti recipe and how easy it is. It's also a lighter take on manicotti as well! I hope you enjoy! xx Beth
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DAD'S AWESOME CHEESE MANICOTTI RECIPE
Serves 8
*Print Recipe here*
INGREDIENTS:
Sauce:
2 tbsp (30ml) olive oil
1 garlic clove, pierce with a fork or quartered
(4) 15 oz cans (1640ml) pure tomato sauce
salt pepper to taste
1 (5ml) tsp Italian seasoning
A few dashes of Worcestershire sauce
Large sprig of fresh basil
Crepes:
4 eggs
1 cup (120g) all-purpose flour
½ tsp (2.5ml) salt
1 cup (240ml) of water
Butter for greasing pan
Filling:
16 oz (450g) ricotta cheese
1 egg
1 ½ cups (195g) Italian Blend Cheese (or 1 cup (150g) mozzarella and ½ cup (45g) freshly grated parmesan)
¼ cup (60ml) fresh parsley, finely chopped
Topping:
1 cup (150g) mozzarella
2 tbsp (30ml) Fresh basil, rolled and sliced into a chiffonade
METHOD:
Prepare the sauce first.
In a large pot add the olive oil. Once hot, add the garlic and flavor the oil with it for a few minutes until lightly browned.
Add tomato sauce, season with salt and pepper, Italian seasoning, Worcestershire sauce, large basil spring. Allow sauce to simmer for at least 30 minutes to sweeten.
Meanwhile, prepare the crepes. In a large bowl add the eggs, whisk to combine. Then add the salt to the flour, whisk to combine.
Then slowly add the flour/salt mixture, little by little to the eggs, alternating with the water, until both have been used up. You'll have a runny batter on your hands the consistency of heavy cream.
Grease a small non-stick 6 pan with 1 tsp of butter once hot pour 1 ladle of batter in pan, swirl batter around until fully coated. Allow to cook until set, flip with a thin spatula and cook for 1-2 minutes more on the other side. Stack on a plate. Continue the process until 8 crepes are made, set aside.
Prepare the filling. In a medium-sized bowl add the ricotta, egg, salt and pepper, cheese and parsley, stir to combine.
Fish out the garlic and the basil sprig from the sauce and discard. Or press the garlic through a garlic press to mince it back into the sauce.
Ladle a few spoonfuls of the sauce into the bottom of an oven-safe 9 x 14 casserole dish.
Then add 2-3 tablespoons of the filling on top of the crepe, at the edge closest to you, roll up the crepe into a tight log, place in the casserole dish, seam side down.
Ladle more sauce just over the middle of the crepes so the ends show the crepes peeking through at the top and bottom. Top sauce with freshly grated mozzarella cheese.
Bake at 375F (190C) for 15-20 minutes, place until the broiler for 1-2 minutes to allow the cheese to melt and bubble. Garnish with fresh basil
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!