Recipe for Manicotti ?

[mjkcooking]

Does any one have a recipe - for Meat Manicotti ?

Thinking of making for my Birthday - Haven't made it in years.

thanks for any help.

Marye

[Gourmet_Mom]

Marye, there's this one that's so good!

Molto Manicotti

[HomeCulinarian]

Molto Manicotti is delicious!

[mjkcooking]

Thank you Daphne - I have made that recipe and really like it but

need one with a meat sauce more of a classic recipe

Thanks for the help.

[Gourmet_Mom]

Oh, sorry. I have others, but all of them have meat in the stuffing and either a plain red or white sauce. I'll look in Master Cook tomorrow, but it won't be tried and true. How about the Bolognese Sauce with a cheese stuffing?

[karyn]

We like this one. It's got a cheese filling and sausage in the sauce, which makes it easy to adapt to the vegetarians in my life...just leave the sausage out!

Baked Manicotti with Sausage


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Tomato Sauce:
2 28-ounce cans diced tomatoes (in juice)
2 Tbs extra-virgin olive oil
1 lb Italian sausage, hot or sweet, casings removed
3 medium cloves garlic, minced or pressed
-- through garlic press
1/2 tsp hot red pepper flakes
Table salt
2 Tbs chopped fresh basil
****
Cheese Filling and Pasta:
3 cups part-skim ricotta cheese
4 oz grated Parmesan cheese
8 oz shredded mozzarella cheese
2 large eggs , lightly beaten
3/4 tsp table salt
1/2 tsp ground black pepper
2 Tbs chopped fresh parsley leaves
2 Tbs chopped fresh basil
16 no-boil lasagna noodles (I like Barilla)

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.

2. Heat oil in large saucepan over medium-high heat, stirring to break sausage into 1/2-inch pieces, until no longer pink, about 6 minutes. Add garlic and pepper flakes (if using) to sausage, and cook until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella,eggs, salt, pepper, and herbs in medium bowl; set aside.

4. To assemble: Pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable,about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

[cjs]

Here is a wonderful bolognese sauce - from a fine cook on another forum I belong to - love the sauce with manicotti

* Exported from MasterCook *

Ragu alla Bolognese

1/4 cup extra virgin olive oil
1 small yellow onion - minced
1 rib celery - minced
1/2 carrot - peeled & minced
2 slices prosciutto - finely chopped -- (2 to 3)
1 1/2 lbs. ground chuck
2 chicken livers - finely chopped
Salt & Pepper to taste
1/2 cup dry white wine
1 cup hot milk
1 cup chicken or beef stock
28 oz pureed San Marzano tomatoes

Heat oil in a large heavy stockpot over medium high heat

Add onions - Sauté until soft but not browned - 4 - 5 minutes

Add celery and carrot - cook for 3 minutes more

Add prosciutto and chicken livers - stir with wooden spoon until meat is just cooked and still a little pink

Crumble ground chuck into pot - season with salt & pepper to taste

Stir in chuck to break it up and cook about 5 minutes until meat is cooked but slightly pink

Stir in wine and completely evaporate - about 3 minutes

Reduce heat to medium and add hot milk - stir occasionally until milk is evaporated

Heat broth and tomatoes in a saucepot until hot - Add them to the meat mixture

Reduce heat to a simmer and cook gently for 2 1/2 hours - stir occasionally

Re-season with salt & pepper to taste

Add slightly undercooked tagliatelle to sauce and cook for 1 minute over high heat

Serve and enjoy

Description:
"chucklove posted this 3/07"
- - - - - - - - - - - - - - - - - - -

The Manicotti recipe I use is for 140 that I used to make at the hotel, but I just use the method for it.
------
Mix the eggs, mozz, ricotta, parsley, oregano together & fill 4 hotel pans worth of cooked manicotti shells.

2. Smear a layer of marinara over each pan, lay filled manicotti on sauce & top each pan with a mixture of
2 oz. parm + 4 oz. mozz.

3. After filling 4 pan, mix 4 boxes of thawed, chopped spinach (liquid squeezed out) with the remaining filling & stuff remaining manicotti shells.

4. Bake, covered w/foil, 350° oven for ~45 min., till bubbly.
Uncover & continue cooking till cheese is melted, ~5-10 min.
Let stand 10 min. before cutting and or serving.
-----

Probably doesn't help much, except for the sauce recipe - it's really good.

[mjkcooking]

Thank you all for all your help and ideas and recipes - now that I have info

the family voted on Tameles for Christmas Eve - Go figure - maybe for New Years Eve Thanks you all always are so helpful -

I am going to retire Jan 25 so hope to update my computer skills and
be able to participate more.

Marye

[Gourmet_Mom]

Congrats on the retirement! I hope to be close behind!

[cjs]

Wow, you youngsters are beginning to catch up with me!!