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Betty’s Kitchen Stuffed Manicotti with Marinara Sauce REcipe Video Youtube

July 14, 2013

Betty’s Kitchen Stuffed Manicotti with Marinara Sauce REcipe Video Youtube

Jul 9, 2013
Website: http://www.bettyskitchen.us
New Cookbook, “The Bettyskitchen Collection, Second Edition” available on
http://www.Amazon.com or http://www.CreateSpace.com

In this video, Betty demonstrates how to make Baked Manicotti. This dish consists of manicotti noodles stuffed with a 3-cheese blend, covered with a gorgeous marinara sauce, and baked in the oven.

Ingredients:

Manicotti Noodles:
1 package of uncooked manicotti noodles (14 pieces)
salt, as desired
water, as needed

Marinara Sauce:
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
three 14.5-ounce cans diced canned tomatoes, with juice (or use 6 fresh peeled and diced medium tomatoes)
3 tablespoons fresh sweet basil, finely chopped
3 tablespoons fresh oregano, finely chopped
3 tablespoons fresh flat-leaf Italian parsley, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper

Cheese Filling:
2 eggs
2 cups ricotta cheese
2 cups finely grated Parmesan cheese (divided)
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh flat-leaf Italian parsley
2 tablespoons chopped fresh sweet basil
2 tablespoons chopped fresh oregano
¾ teaspoon table salt
½ teaspoon ground black pepper

In a large, deep skillet, sauté 1 medium chopped onion, 1 medium chopped green pepper, and 2 cloves minced garlic in 1 tablespoon of extra virgin olive oil, until soft. Add three 14.5-ounce cans diced tomatoes with juice, ½ teaspoon salt, and ½ teaspoon ground black pepper.

Simmer, uncovered, on top of the stove for about 30 minutes, until thickened. Stir in 3 tablespoons finely chopped fresh basil, 3 tablespoons finely chopped fresh oregano, and 3 tablespoons finely chopped fresh parsley. Cook another 5 minutes, or until the mixture thickens to desired consistency.

Remove from heat and set aside. When you begin cooking the marinara sauce, prepare the manicotti noodles, according to package instructions and run cool water gently over them as they drain in a colander in the sink. Set aside when cooled and drained. Next, make the cheese filling.

In a large bowl, beat the 2 eggs lightly. Stir in 2 cups ricotta cheese, 1 cups finely grated Parmesan cheese (the rest to be used later), 2 cups shredded mozzarella cheese, 2 tablespoons chopped fresh flat-leaf Italian parsley, 2 tablespoons chopped fresh sweet basil, 2 tablespoons chopped fresh oregano, ¾ teaspoon table salt, and ½ teaspoon ground black pepper. Stuff each of the 14 cooled manicotti noodles with one-fourteenth of the cheese mixture.

Spray a 13-inch by 9-inch by 2-inch casserole dish with cooking oil spray. Spread about 1 ½ cups of the marinara sauce evenly over the bottom of the oiled dish. Arrange the 14 cheese-stuffed manicotti noodles over the 1 ½ cups of marinara sauce in the baking dish. Spread the remaining marinara sauce over the top of the stuffed manicotti. Cover casserole dish with aluminum foil and bake at 375 degrees (F) for 40 minutes.

Remove foil, sprinkle the remaining 1 cup of finely grated Parmesan cheese over the top, and bake (uncovered, at 375 degrees) until cheese is brown and bubbly, about 5 to 10 minutes. Remove from oven, cut into serving pieces and serve immediately. This is a terrific Italian-style dish, and I hope your family will love it! Love, Betty ♥♥♥♥♥

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