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Category: Recipes
Yield/Servings:6
Prep Time: Cook Time: 60 minutes Total Time:
Make the filling (can be made ahead of time)
1/2 cup onion, finely chopped
3 tsp garlic minced
2 1/2 cups ricotta cheese
2 cups shredded mozzarella
1 cup cream cheese, softened (250g brick)
8 tbsp grated Parmesan cheese
1 pack spinach, frozen, chopped
1 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
20 cannelloni noodles, ready bake
3 cups tomato basil pasta sauce, (650ml jar Classico brand)
1/2 cup shredded cheddar cheese
Combine ricotta, mozzarella, cream cheese, parmesan, onions, spinach, Italian seasoning, salt, pepper and garlic. Use hand mixer to blend till combined.
Using a piping bag with the largest diameter end, pipe mixture into oven ready manicotti shells, arrange in 9 x 12 baking dish. Pour pasta sauce over arranged shells.
Cover the dish and bake 45 minutes at 350deg F
After the bake, remove the lid and top the manicotti with a ribbon of shredded cheddar, return to oven uncovered. Set the oven to broil to melt cheese 4 minutes.
Serve with a loaf of Italian bread and a Caesar salad.
Prep the ricotta many hours before meal prep
Make your own ricotta.
Pour 1.3L milk and 1 teaspoon salt into a large cookpot
Using a temperature probe, heat on high until temperature probe hits exactly 200deg F.
Remove from heat, slowly pour and stir 1/4 cup vinegar into the hot milk. Milk will separate into curds and whey. Let cool on stove top 15 minutes.
Using line a sieve with cheesecloth and place on a large bowl.
Pour the separated milk through to sieve the curd. Empty the whey - keep the curds.
Fold the cheesecloth over the curd and place bowl/sieve into the fridge till needed. The longer the storage, the tighter (dryer) the cheese gets as it will continue to drip until most of the whey is gone.
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Baked Manicotti
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Cheesy goodness for a hearty meal anytime. And homemade ricotta makes this a winner every time.
Category: Recipes
Yield/Servings:
Prep Time: Cook Time: 60 minutes Total Time:
Make the filling (can be made ahead of time)
1/2 cup onion, finely chopped
3 tsp garlic minced
2 1/2 cups ricotta cheese
2 cups shredded mozzarella
1 cup cream cheese, softened (250g brick)
8 tbsp grated Parmesan cheese
1 pack spinach, frozen, chopped
1 tbsp Italian seasoning
1 tsp salt
1 tsp pepper
20 cannelloni noodles, ready bake
3 cups tomato basil pasta sauce, (650ml jar Classico brand)
1/2 cup shredded cheddar cheese
Combine ricotta, mozzarella, cream cheese, parmesan, onions, spinach, Italian seasoning, salt, pepper and garlic. Use hand mixer to blend till combined.
Using a piping bag with the largest diameter end, pipe mixture into oven ready manicotti shells, arrange in 9 x 12 baking dish. Pour pasta sauce over arranged shells.
Cover the dish and bake 45 minutes at 350deg F
After the bake, remove the lid and top the manicotti with a ribbon of shredded cheddar, return to oven uncovered. Set the oven to broil to melt cheese 4 minutes.
Serve with a loaf of Italian bread and a Caesar salad.
Prep the ricotta many hours before meal prep
Make your own ricotta.
Pour 1.3L milk and 1 teaspoon salt into a large cookpot
Using a temperature probe, heat on high until temperature probe hits exactly 200deg F.
Remove from heat, slowly pour and stir 1/4 cup vinegar into the hot milk. Milk will separate into curds and whey. Let cool on stove top 15 minutes.
Using line a sieve with cheesecloth and place on a large bowl.
Pour the separated milk through to sieve the curd. Empty the whey - keep the curds.
Fold the cheesecloth over the curd and place bowl/sieve into the fridge till needed. The longer the storage, the tighter (dryer) the cheese gets as it will continue to drip until most of the whey is gone.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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