Best Manicotti Shells Recipes

MANICOTTI SHELLS (HOMEMADE)

Steps:

• 1. Mix all the ingredients for the manicotti shells, very thoroughly until no lumps exist. Lightly grease an 8 inch round pan with very little butter (just to lightly coat) With a small ladle, (like making pancakes) ladle a small amount enough to make a crepe on very low heat, one minute or two then carefully flip to the other side, a few seconds and remove to wax paper to cool. Then do each one that way, wax paper or parchment in the middle of each until batter is done. Mix your ricotta filling and take your manicotti and put the filling down the middle. Roll each end toward the middle and put toothpicks in the middle to hold each. Put sauce on top, bake at 325 for 1 hour. Let rest 15 to 30 minutes. Serve
• 2. If you wish to make a larger amount of shells, send me a message and I will give you the increased amounts in the recipe. Thanks

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
• This should only take seconds.
• See description above for filling your crepe.

FRESH MANICOTTI SHELLS

Steps:

• Stir milk gradually with flour, until smooth.
• Add, stirring constantly, the beaten egg, to which the salt has been added.
• For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.
• Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.
• Cook slowly until just set, do not brown.
• When set on one side, turn over and let other side set.
• Slide off pan and onto plate to cool slightly.
• Repeat until all of the batter is used.
• Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.
• Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese.
• Bake at 400* for about 20 minutes.

SUPER EASY SPINACH & MUSHROOM MANICOTTI(OR SHELLS)

Steps:

• 1. Start by dumping the ricotta cheese, milk, and all seasonings into a large bowl and stir.
• 2. Add the spinach and the Italian blend cheese, mix again. Cover and set in the fridge while you cook the noodles. While the noodles cook, I slice and saute the mushrooms and onion in 2 tbsp of butter and salt, pepper and garlic until very soft.
• 3. After the noodles are al dente, drain them and toss with the olive oil to prevent them sticking to each other.While the noodles cook, add the seasonings and tomatoes to the sauce and stir.
• 4. 1 at a time, rip or cut 1 side of each manicotti noodle to open it flat. Drop a large spoonful of the mix and roll it back up.
• 5. Place them into a glass baking dish(13x9) with a couple spoonfuls of sauce on the bottom. make sure the cut side of the noodle is on the bottom or they'll open.
• 6. After all have been made, put a spoonful of sauce on each roll and cover the top with the rest of the Italian blend cheese.
• 7. Bake covered on 350 degrees for 20 minutes, then remove foil and cook for another 10-20 minutes or until the pan is bubbly and the cheese starts to brown.

CHEESE STUFFED MANICOTTI (UNCOOKED SHELLS)

Steps:

• Sauce: Heat olive oil in a large saucepan.
• Saute onion and garlic in oil until onion is transparent.
• Add cut up tomatoes, tomato sauce, sugar, and basil.
• Simmer about 20 minutes.
• Filling: Mix ricotta, mozzarella, parmesan, parsley, sugar, and egg together.
• Assemble: Fill uncooked manicotti shells with cheese mixture.
• Place in a lightly greased 9 x 13-inch baking dish; cover completely with sauce.
• Cover and bake at 400°F for about 1 1/4 hours or until pasta is tender.
• Uncover and sprinkle with some Parmesan cheese and bake 15 minutes longer.
• Let sit about 15 minutes before serving.

RICOTTA CHEESE STUFFING FOR JUMBO SHELLS AND MANICOTTI

Steps:

• Combine all of the ingredients in a mixing bowl and use to stuff pasta.

MANICOTTI SHELLS FILLED WITH CHEESE AND SMOKED SALMON BITS

Steps:

• Preheat oven to 350F and spray a 13x9 inch baking dish with cooking spray.
• Cook pasta in boiling water according to package instructions or until firm to the bite. Drain, cover and set aside.
• In bowl, combine ricotta cheese, egg, salmon, green onions, dill, milk and Parmesan cheese, mix until smooth. Fill pasta shells.
• Pour half tomato sauce in bottom of large baking dish. Place pasta shells over sauce and pour other half tomato sauce over pasta.
• Cover and bake for 15 to 20 minutes or until hot.

MEXICAN STUFFED MANICOTTI SHELLS

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a heavy skillet brown the ground beef with onions, garlic, bell pepper, oregano and chili flakes (about 6 minutes) drain fat.
• Add in 1/3 cup Parmesan cheese and season with seasoning salt and black pepper to taste.
• Stir in the salsa and continue to cook for about 5-6 minutes.
• Remove from heat and stir in sour cream.
• Stuff the cooked manicotti shells with the meat mixture.
• Arrange the shells in the baking dish.
• Sprinkle grated Parmesan cheese lighty over the shells.
• Cover tightly with foil and bake 15-20 minutes.
• Uncover and sprinkle the grated cheddar cheese over and return to oven uncovered for another 5-7 minutes.
• Serve with shredded lettuce, chopped tomatoes and chopped bell peppers.
• Delicious!

LASAGNA-STUFFED MANICOTTI SHELLS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
• Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
• Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
• Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
• Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
• Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.

NONNA'S HOME MADE MANICOTTI SHELLS

Steps:

• Mix together until consistancy of heavy cream. Adjust flour accordingly. On med heat in non-stick crepe pan, ladle about 1/8-1/4 cup (depending on pan size)mixture and swirl in pan until bottom covered. Cook until shiny, about 30 seconds. Flip and cook other side 15 seconds or so. Slide cooked shell onto parchment paper covered surface and cool. At this point you can fill and cook, refrigerate until next day and fill and cook,or freeze shells for later use.

HOMEMADE MANICOTTI SHELLS

Steps:

• 1. Mix all ingredients beat until smooth. On low heat use a small pan at least 6 to 7 inches in diameter, no larger. Grease with wax paper dipped in butter and graze the pan. Ladle at least enough batter in the pan to fully make the circle (just like a crepe) a little thicker than a crepe. Cook until it looks just slightly wet and flip to other side for a couple of seconds and remove and let rest. Repeat until all liquid is used. This is ony for about 4 manicotti. If anyone wants to make more let me know and I'll send you the recipe.
• 2. Filling: Mix everything together and put in the middle of the manicotti shell and roll each side up, I use toothpicks to hold them together and put in your pan. Repeat process and put sauce on top, grated cheese and shredded mozerella. Bake 325, 1 hour.

WONDERFUL MANICOTTI OR STUFFED JUMBO SHELLS

Steps:

• Brown meats & onion together. Drain. Add seasonings and cream cheese, not the sauce yet. Prepare manicotti shells or jumbo shells according to package instructions. Stuff pasta with meat mixture (I use a baggie and clip off a corner to fill).Sppon a smal amount of the sauce in the bottom of a baking dish and arrange filled pasta in the dish. Cover with favorite Italian sauce and top with shredded cheese (may cover with foil if you do not like your cheese too brown and remove the last 10 minutes). Bake at 350 degrees for 45 minutes. Freezes well.

MANICOTTI SHELLS

Steps:

• Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

STUFFED SHELLS OR MANICOTTI

Steps:

• Cook shells according to package directions. Mix ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
• Stuff shells or manicotti with cheese mixture and arrange in a 13" x 9" baking dish coated with a thin layer of marinara sauce.
• Spoon marinara sauce over each shell and sprinkle with mozzarella cheese.
• Bake for 20-30 minutes at 350°F.