Four Cheese Manicotti

Four Cheese Manicotti

I am not a really big fan of Spaghetti Warehouse. But, when we decide to dine out there, I always get Manicotti. This is one of the dishes that I’ve never really thought about making at home, but I came across a recipe and thought “why not?”

My son is the picky eater in the house (along with the hubby), but the daughters ate this up. They loved it. We chose to make 2 different pans, using only one box of pasta, but one pan was with our Crock Pot Marinara Sauce and the other was with our Alfredo Sauce. Both turned out so much better than what I get at Spaghetti Warehouse. The only thing missing was their delicious bread.

This is pretty easy to put together, just make sure to read the notes before preparing.

I KNOW THAT THERE IS NOT ONE THING ABOUT THESE DISHES THAT SCREAM “HEALTH FOOD”, MODERATION FOLKS, MODERATION!

The impulse for this recipe came from here.

Four Cheese Manicotti

  • 1 box (12 to 14 shells manicotti noodles)
  • 15 ounces ricotta cheese
  • 4 ounces cream cheese
  • 1/2 shredded Parmesan cheese
  • 8 ounces of Mozzarella (this will go into your filling)
  • 2 large eggs
  • 1 to 2 cups of shredded Mozzarella (this is going to top your dish)
  • salt and pepper
  • 3 to 4 cups of Crock Pot Marinara or jar sauce of your choosing.
  • 3 to 4 cups of Alfredo Sauce

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  1. Preheat oven to 350 degrees F
  2. Prepare Manicotti noodles according to package directions. Lay out on sheet pan to allow to drain and cool down.

In a large bowl combine

  1. Ricotta
  2. Cream Cheese
  3. Parmesan Cheese
  4. Mozzarella Cheese (8 ounces)
  5. Eggs
  6. Salt and Pepper
  7. Make sure ingredients are well mixed, then place filling in either a pastry bag or a gallon ziploc bag. You will cut just enough off of the tip to allow the filling to flow well into the manicotti shell (about 3/4 in.).
  8. In a 9×13 pan, ladle about 1 cup of whatever sauce you are using. Spread around until the bottom is covered.
  9. Taking your piping bag and a manicotti shell, pipe the filling into one side of your shell until it is 1/2 full, then turn around and fill the other 1/2. Place shell in pan and continue to fill remaining shells.
  10. Once all shells are placed in pan, cover with the remaining sauce, then top with Mozzarella cheese.
  11. Bake in 350 degree oven, uncovered for 30 minutes.
  • When I prepare this dish, I use half the shells for Marinara Sauce and half for Alfredo Sauce. I’m only using 1 box of pasta. They will each use a 9×13 pan. If you choose to only use one sauce, you will probably still need a second pan.The filling should be enough for (1) box of shells.
  • For the sauce amounts, if you are making both types of Manicotti and are going to use a jar sauce, 1 jar of each should be enough (depending on how saucy you like it). I used my recipes for Crock Pot Marinara and Alfredo Sauce for this recipe, so honestly, I just ladled sauce onto the bottom of the pans, and then topped with sauce until I was satisfied.
  • When it says to use 2 cups shredded Mozzarella for the toppings, that is 1 cup for each pan. This is your dish, use more, use less, totally up to you. Hell, you don’t even have to use Mozzarella if you don’t like it, but are there really people who don’t like Mozzarella? Hmmm, crazy.
  • You don’t really have to cook your shells, I do because I prefer it that way. If you choose to not cook your shells before baking, you will need to bake for about 60 minutes.
  • I choose to bake my dish uncovered because I only bake mine for 30 minutes. However, if you are going in with uncooked noodles, then you probably should cover your dish(es) with foil for the first 45-50 minutes of baking, then uncover for the remaining 10-15 minutes.
  • On a very unhealthy note, make sure you serve with some good, crusty bread to sop up all of your sauce, but throw in a side salad to balance it all out.
  • Manicotti

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    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Manicotti

    Marinara Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

    Alfredo Manicotti

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    Alfredo Sauce

    Alfredo Sauce

    If you have been under the assumption that a homemade Alfredo Sauce is a no go because it’s just too difficult, well, I’m here to put your mind at ease.

    This is the recipe that we use whenever we make a recipe that requires Alfredo Sauce. I can’t even tell you how many years we’ve been using this, but I can say that we NEVER buy Alfredo Sauce in a jar. 

    Here’s the thing, there is NOTHING healthy about this recipe, except maybe it’s low carb, but really? There is a ton of fat and calories in this recipe, but it’s nice to indulge every once and a while.

    PLEASE read through the entire recipe before beginning. I have listed the steps in the recipe as well as pictures. This is not a complicated recipe, but once you get past step 1, it will move quickly.

    Alfredo Sauce

    • 1 1/2 quarts of heavy whipping cream (I know the picture shows one quart, but we used 1 1/2)
    • 1 canister (7 ounce of Kraft Shredded Parmesan, Romano, and Asiago Cheese Blend (see pic))
    • 2 large egg yolks
    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1 tsp black pepper

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    Listed in steps, please refer to the pictures listed as well

    1. STEP 1: Pour entire quart of heavy cream in a saucepan over high heat (actually one notch below high) and allow to boil
    2. STEP 2: Once cream begins to boil (stir to avoid overflow) reduce heat to medium and allow to reduce and thicken-this should take about 20 minutes. Be sure to stir occasionally.
    3. STEP 3: Look at the picture, this is after 20 minutes.
    4. STEP 4: Add the entire canister of the cheese blend. Be sure to whisk the entire time to incorporate the cheese throughout the cream and to allow cheese to melt.
    5. STEP 5: Whisk, Whisk,Whisk then remove from heat. Add salt/pepper/garlic powder. Mix well.
    6. STEP 6: In a separate bowl, whisk the egg yolk.
    7. STEP 7: Add a small amount of the cream mixture to the egg yolk (only about 1 or 2 ladles). Mix well.
    8. STEP 8: Add the remaining cream mixture to the egg yolk mixture (step 7) and stir thoroughly.
  • It will take a while for the cream to start boiling and for it to thicken and reduce. But once this happens, the steps will speed by, so be ready.
  • Once the cream starts to boil, begin to whisk, vigorously. It will overflow if you don’t continue to whisk.
  • This will yield you about 1 1/2 quarts of sauce. You can easily double this if needed.
  • The seasoning amounts listed are what we use, feel free to increase or decrease to your liking.
  • This is good the next day and maybe the day after. Once you hit day 4, it is not going to hold itself together well. To reheat use microwave or stove.
  • This is a very versatile recipe. Use it for:
    • Fettuccine Alfredo. Add chicken and make a delicious Chicken Alfredo or my favorite way to eat Fettuccine Alfredo is to mix some Basil Pesto into the Alfredo sauce and top with chicken, sliced mushrooms, and red bell pepper.
    • Manicotti
    • Chicken Alfredo Lasagna
    • Alfredo Pizza
    • Be creative.
  • Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Step 3

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

    Alfredo Sauce

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