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How To make Tuna Stuffed Manicotti
8 Cooked manicotti shells
2 cn Water-packed tuna, drained
-(5 oz) 1/2 c Non-fat cottage cheese
1 tb Dried parsley
1/4 c Diced onion
1 ts Lemon juice
1/4 ts Dill weed
SAUCE:
1/2 c Non-fat cottage cheese,
-blended smooth 1/2 c Plain non-fat yogurt
1/4 ts Dill weed
1/8 ts Garlic powder
TOPPING:
2 tb Grated Parmesan cheese
Cook manicotti according to package directions. Drain and cool. Combine tuna, cottage cheese, parsley, onion, lemon juice and dill weed in a bowl. Stuff manicotti shells with tuna mixture and place seam side down in an 11x7" baking disk sprayed with non-stick cooking spray. Combine ingredients for sauce and spoon over manicotti. Sprinkle with Parmesan. Bake at 350'F. for 30 minutes. Serves 4, two shells each. Nutritional information: 285 calories, 3 grams fat, 246 milligrams calcium.
How To make Tuna Stuffed Manicotti's Videos
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20 cannelloni pasta pieces
450 g ricotta
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500 g tomato purée
100 g mozzarella cheese
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35 g flour
1/4 tsp salt
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????????RICETTA:
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1/4 tsp sale
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#cannelloni #stuffedpasta #bakedpasta
Komeya Food Channel: Tuna Cannelloni Recipe
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My Mexican Manicotti recipe! Quick & easy!
This is an East recipe you can make the day before then pop in the oven the next day ! Simple! I make rice while its cooking and BAMM dinner is done - no mess!
Things you'll need
4lbs of hamburger
2 Rosarita beans
1/4 cup Ol Elpaso taco seasoning
3 cups ( total) cheddar cheese
3tbspn garlic
1 tbspn salt
1 tbspn pepper
2 packs of Manicotti shells
1 jar of picante salsa
1/4 cup jalapeno
Sour cream to serve
how to make perfect STUFFED SHELLS
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Felicetti Conchiglioni (10% off with Code “NACS” at checkout)
Weekday sauce
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PATREON:
HATE LESS COOK MORE HOODIE:
MUSIC BY GURTYBEATS
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Find this and all of our recipes on the Recipes tab of our website, shopeatme.com
Fried Tuna Stuffed Jumbo Pasta Shells
Stuffed Shells
16 uncooked jumbo pasta shells
2 eggs divided
1 (6.5 oz) can tuna, drained and flaked
1 cup shredded cheddar cheese
1 medium tomato chopped
2 tbsp green onions sliced
1/2 tsp dried basil (or 2-3 leaves fresh basil chopped)
1/2 tsp black pepper
1 tbsp water
1 cup dried bread crumbs
Cook shells according to package directions until tender but firm, rinse under cold water and drain.
Mix 1 beaten egg, tuna, cheese, tomato, green onion, basil and pepper together in a bowl
Stuff shells with mixture.
Beat remaining egg in a small bowl with 1 tbsp of water. Place crumbs in shallow dish.
Dip each stuffed shell in egg and then roll in crumbs.
Heat 2 inches of oil in large heavy saucepan over medium high heat until oil reaches 365F. Fry shell a few at a time in hot oil for 1.5 to 2 minutes until golden brown. (if you use less than 2 of oil, you may have to turn the shells halfway through cooking time, like I did)
Remove with slotted spoon and place on paper towels to drain. Serve hot with marinara sauce.
Marinara sauce (basic tomato sauce)
1 tbsp olive oil
1/2 tbsp balsamic vinegar
2-4 cloves of garlic minced
1 can tomatoes (whole, diced or crushed)
Pinch of salt, sugar and hot pepper flakes (all to taste)
5 fresh basil leaves chopped ( or 1 tsp dried)
Heat oil in saucepan over medium heat, add garlic and fry, turning until golden about 3 minutes.
Add tomatoes, vinegar, salt, sugar, hot pepper flakes and basil. Bring to a boil, reduce heat and simmer about 30 minutes until thick enough to leave a space after spoon is dragged through.
You may want to crush remaining tomato chunks with a potato masher.
You may also puree the sauce in a food processor.
Music by: Jason Shaw
Jason Shaw@audionautix.com