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How To make Julian's Cheese Manicotti
SAUCE:
1 lg Onion; chopped
1 Garlic clove; pressed
2 T Olive oil
12 oz Tomato paste
24 fl ;Water
2 T Oregano, fresh; chopped
1 sm Bay leaf
1 ts Salt
1/2 ts Pepper, black
PASTA:
1 ts Olive oil
14 Manicotti noodles
FILLING:
1 1/2 c Ricotta
6 lg Egg
1/4 lb Fontina; grated
1/4 lb Mozzarella; grated
1/3 lb Parmesan; grated
6 T Butter, sweet; softened
1 ts Salt
3/4 ts Pepper, black
2 T Basil, fresh; finely chopped
Parmesan; for sprinkling Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling. Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. ---*The Cereal Murders* Diane Mott Davidson
How To make Julian's Cheese Manicotti's Videos
Mexican Chicken Manicotti
This is a great dish and I enjoy cooking it with hubby :)
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Ingredients
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
3 cups of shredded Monterey Jack and Cheddar Cheese
1 cup (8 ounces) sour cream
1 small onion, diced, divided
1 can (4 ounces) chopped green chilies, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup salsa
2/3 cup milk
Lentil, Mushroom and Spinach Cannelloni | Vegan Friendly
Cannelloni with lentil, mushroom and spinach filling topped with cheesy breadcrumbs and served with garlic bread and fresh tomatoes.
Chef Julian Robinson
Foodlo.cz
Music: Wallpaper Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Learn This (Risotto) Pasta Method - You’ll Never Need Another Recipe - One Pot Sausage Pasta
One Pot Sausage Pasta Recipe (Risotto Method)
Cooking the pasta in the same pan as all of your other ingredients, allows the pasta to suck in all of the flavours. So instead of having pasta in a sauce - the pasta tastes like the sauce. Here's the catch - you need to watch this closely as it cooks, since you'll need to stir and add more liquid as needed, you will also need to weigh the dry pasta… since a cup of bowtie pasta that we may have, will be completely different than the cup of bowtie pasta that you have. This is a simple one pot pasta recipe, that is more of a pasta cooking technique - the risotto pasta cooking technique. This leads to an easy one pot weeknight dinner idea.
Ingredients:
30 mL (2 Tbsp) olive oil
2-3 spicy Italian sausages
1 onion, sliced
250 mL (1 cup) white wine
675 mL (3½ cups) chicken broth
300g (10 oz) bowtie pasta
250 mL (1 cup) frozen peas
250 mL (1 cup) chopped broccoli
125 mL (½ cup) 35% cream
Grated Parmesan or Pecorino cheese to taste
Method:
Heat olive oil in a large, deep skillet over medium heat.
Fry sausage until browned all over then add onion and cook until golden.
Deglaze the pan with the wine, then add 3 cups of chicken broth and bring to a boil.
Add pasta; cover and cook over medium heat, stirring and adding remaining broth as liquid is absorbed; until pasta is cooked through and most of the broth is absorbed.
Stir in peas and broccoli and cook until broccoli is tender crisp.
Stir in cream, and grated cheese; cook and stir until the sauce comes together and thickens slightly.
Our Italian Sausage Recipe:
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Chicken Mushroom Julienne Recipe 4K
Chicken and Mushroom Julienne Recipe.
Ingredients:
1/2 lb. (227g) Chicken Breast
1 lb. (454g) Mushrooms
3.5 oz (100g) Mozzarella Cheese
4 oz (113g) Sour Cream
1 Tbsp Unsalted Butter
1 Tbsp Unsalted Butter
1 Tbsp All-Purpose Flour
1/4 Tsp Ground Nutmeg
1 Onion
1 Garlic Clove
Salt, Black Pepper
Preparations:
1- Slice the onion and mushrooms.
Directions: for details visit:
Chicken and Mushroom Julienne is a Russian/European hot appetizer. It is served as appetizer but it has almost everything to be considered a main course. Chicken and mushroom julienne is graded as B plus food on nutrition chart. It is rich source of vitamin B6, vitamin B12, selenium, riboflavin, and an excellent source of niacin.
One serving (3.5 oz / 100g) of chicken and mushroom julienne…
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মাত্র ৩টি উপকরণে মোজারেলা চিজ (রেনেট ছাড়া)II Mozzarella Cheese in 3 ingridients
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যেকোনো ধরনের ফাস্টফুড আইটেম তৈরিতে আমরা নানান ধরনের চিজ ব্যবহার করে থাকি। মোজারেলা চিজ কিনে নিতে দামে অনেক সময় বেশি হয় আবার সবসময় হাতের কাছে পাওয়া ও যায়না। তাই বাড়িতে এভাবে তৈরি করে ঝটপট কাজ করে নেওয়া যায়।
মাত্র ৩টি উপকরণে মোজারেলা চিজ (রেনেট ছাড়া)II Mozzarella Cheese in 3 ingridients.
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