Nonna Pia's Homemade Manicotti! #nonnapia #homemade #manicotti #madewithlove
Easy String Cheese Stuffed Manicotti
Easy String Cheese Stuffed Manicotti
12 Manicotti Shells, uncooked
12 Mozzarella String Cheese Sticks
1 pound Ground Beef
1/3 cup Onion, chopped
1 Tbsp. Minced Garlic
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. Italian Seasoning
1 tsp. Oregano
24 oz. Spaghetti Sauce
1 & 1/2 cups Chicken Broth
2 cups Shredded Mozzarella Cheese
1/3-1/2 cup Shredded Parmesan Cheese (optional)
Sprinkle of Italian Seasoning & Garlic Powder (optional)
1. Preheat oven to 350 degrees and oil a 9x13 in. Baking dish
2. Cook and crumble ground beef
3. Add onion, minced garlic, salt, pepper, Italian seasoning & Oregano to ground beef and cook until onion is translucent.
4. Remove Manicotti Shells from box
5. Unwrap Mozzarella String Cheese Sticks
6. Place on string cheese stick inside each manicotti and put in oiled baking dish.
7. Spread cooked burger over the manicotti shells
8. Pour Spaghetti sauce over meat & stuffed shells.
9. Pour chicken broth over all
10. Sprinkle with Italian seasoning and Garlic powder.
11. Top with the Shredded Mozzarella and Parmesan Cheese
12. If desired, sprinkle more Italian seasoning on the cheese
13. Wrap dish tightly with aluminum foil
14. Bake in preheated 350 degree oven for 30-35 minutes.
15. Remove foil and cook for an additional 10 minutes. Check a manicotti shell, with a fork, to be sure it is done.
16. Let it sit for about 5-7 minutes before serving.
Manicotti Cannelloni Shells | Cooking Italian with Joe
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Manicotti is the ultimate Italian comfort food! (Cheese Stuffed Manicotti Recipe)
Manicotti is the ultimate Italian comfort food! This easy cheese stuffed manicotti recipe is made with three cheeses, spaghetti sauce, and parsley. The secret to the perfect manicotti is in the three cheese filling made of ricotta, mozzarella and parmesan. Make this comforting Italian recipe in less than an hour for an easy weeknight dinner! #manicotti #manicottirecipe #italianfood #comfortfood
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????INGREDIENTS: ????
???? 8 ounces (12 tubes) Manicotti
???? 15 ounces whole milk ricotta
???? 10 ounces fresh mozzarella, torn or sliced
???? 3/4 cup freshly grated parmesan
???? 1/3 cup finely chopped parsley leaves, plus more for garnish
???? 1 tablespoon Italian seasoning
???? Kosher salt
???? Black pepper
????Extra virgin olive oil
???? 3 cups spaghetti sauce
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⏱️CHAPTERS⏱️
00:00 - Intro
00:16 - What is manicotti?
00:30 - Cooking the manicotti pasta
1:00 - Making the three cheese stuffing
2:42 - Draining and cooling the pasta
3:08 - How to make a homemade pipette
4:29 - Adding the first layer of red sauce
4:55 - Stuffing the manicotti
5:53 - What do I do with the leftover filling?
6:03 - Adding the second layer of red sauce
6:09 - Adding parmesan and mozzarella
6:17 - Baking the manicotti
6:46 - Taste test
#MediterraneanFood #MediterraneanDiet #HealthyEating
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My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.
Italian Grandma Makes Manicotti
MANICOTTI INGREDIENTS:
Sauce/Gravy:
1/2 chopped Onion
2 cloves Garlic
2 Tbsp Olive Oil
2 qts Tomato Puree/CruschedTomato
1 tsp Basil (dried or fresh)
1 Tbsp Salt
Crepe Batter:
3 cups warm Milk
1 Tbsp Butter
1 tsp Salt
4 extra large Eggs
4 cups All Purpose Flour
Ricotta Filling:
2 lbs Ricotta (Galbani brand)
1/2 to 1 cup grated Pecorino Romano Cheese
1 lbs shredded Mozzarella (reserve 1 cup for topping)
4 extra large Eggs
1/2 cup chopped fresh Parsley
1 tsp Salt
1/2 tsp Pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network
Alex's cheesy baked pasta with fresh spinach and a hint of lemon is a great make-ahead dish!
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Spinach Manicotti with Lemon
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 40 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
2 cups ricotta
Kosher salt and freshly cracked black pepper
12 dried lasagna sheets or 12 fresh pasta sheets
4 tablespoons extra-virgin olive oil
One 5-ounce package baby spinach
1 cup heavy cream
1 large clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup finely grated Pecorino-Romano, plus more for serving
1 large egg, lightly beaten
Grated zest (with some pith) of 1 large lemon plus juice of 1/2 lemon
Leaves from 8 sprigs fresh tarragon, coarsely chopped
1/2 teaspoon ground allspice
Directions
Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.
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Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network