Stuffed Manicotti

Name: Stuffed Manicotti
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4-6 serving(s)
Ingredients: 12 -14 shells manicotti (1 box) or 12 -14 cannelloni tubes (1 box); 2 cups ricotta cheese (low-fat or part-skim); 1 cup freshly grated parmesan cheese (Divided 3/4 C & 1/4 C); 2 egg yolks; 1/4 cup chopped fresh basil; 1/2 lb roasted & shredded cooked chicken (optional) or 1/2 lb chopped fresh spinach (optional); 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 3 -4 cups tomato sauce (any jar sauce is fine, Ricotta Parmesan is my fave OR use your favorite homemade basic tomato sauce.); 4 tablespoons butter or 4 tablespoons margarine; 1/3 cup all-purpose flour; 2 1/2 cups milk (I use 1%); 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 pinch nutmeg

Submitted by Chef Bexter

"Pasta tubes stuffed primarily with cheese and other ingredients, smothered with sauce."

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Ready In:: 1hr 45mins
Ingredients:: 15
Serves:: 4-6

ingredients

12 -14 shells manicotti (1 box) or 12 -14 cannelloni tubes (1 box)
2 cups ricotta cheese (low-fat or part-skim)
1 cup freshly grated parmesan cheese (Divided 3/4 C & 1/4 C)
2 egg yolks
¹⁄₄ cup chopped fresh basil
¹⁄₂ 1/2 lb roasted & shredded cooked chicken (optional) or 1/2 lb chopped fresh spinach (optional)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
3 -4 cups tomato sauce (any jar sauce is fine, Ricotta Parmesan is my fave OR use your favorite homemade basic tomato sauce.)
BECHAMEL Sauce INGREDIENTS
4 tablespoons butter or 4 tablespoons margarine
¹⁄₃ cup all-purpose flour
2 ¹⁄₂ cups milk (I use 1%)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
1 pinch nutmeg

directions

Preheat Oven 350*F.
Lightly coat a 9x13 baking dish w/ cooking spray.
Cook MANICOTTI according to package directions, less 1-2 minutes - MANICOTTI should be al dente - drain and rinse with cold water until cool. Remove to paper towels to dry. Shells are easier to stuff if cool.
*Prepare BECHAMEL Sauce*.
In a Med saucepan, melt the BUTTER over medium heat. Add the FLOUR and whisk until smooth (2 mins).
Gradually add the MILK, whisking constantly until the sauce thickens (5-10 mins). DO NOT BOIL Sauce.
Remove sauce from heat and stir in the SALT, PEPPER & NUTMEG. (Sauce can be prepared & refrigerated for up to 3 days; excellent cream sauce for any pasta dish.).
In a large bowl mix together RICOTTA, 3/4 cup PARMESAN, Egg YOLKS, BASIL, SALT & PEPPER and any OPTIONAL Ingredient.
Stuff the MANICOTTI (I use either a baby spoon or a small butter knife, stuff from both ends, don't over stuff, should have enough for at least 10-11 shells).
Reserve 1/4-1/3 Cup of the BECHAMEL Sauce, then layer the remaining BECHAMEL Sauce in the bottom of the baking dish, swirl 1/4-1/3 Cup tomato sauce into the BECHAMEL.
Lay the stuffed MANICOTTI side-by-side in dish on top of the sauce.
Top the MANICOTTI with the remaining tomato sauce, covering the pasta completely; swirl the reserved BECHAMEL Sauce on top.
Lightly cover with foil and Bake for 30 minutes; remove foil and bake for another 15 minutes.
Sprinkle with 1/4 Cup PARMESAN and bake for another 5-15 mins, until bubbly in the center and cheese is melted.
Let sit for 5-10 mins before serving.

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RECIPE SUBMITTED BY

Chef Bexter

1 Recipe

Mom of two (d-12 & s-8), Residential Real Estate Agent, wanna-be-chef, IU alum, Italian-bred, German-raised. My husband is majorly into Giada, right now - what husband isn't? He is also a VERY good cook, although he doesn't take into consideration our children's tastes. Although our kids are very good eaters and will try almost anything. We love to cook together. Intolerance and insincerity are my biggest pet peeves.

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