Judys Baked Manicotti
From linda2230 14 years agoIngredients
- • unsalted butter, for greasing the pan shopping list
- • 12 manicotti or cannelloni pasta shells shopping list
- • Filling shopping list
- • 1 head (about 12 ounces) red or white swiss chard, I used 10 ozs of fresh spinach in this recipe shopping list
- • 1 tbls chili flakes or to taste (Optional) shopping list
- • 2 tablespoons olive oil shopping list
- • 1 medium onion, chopped shopping list
- • 2 cloves garlic, minced shopping list
- • 1 (15-ounce) container whole milk ricotta cheese shopping list
- • 3/4 cup frozen petite peas, thawed shopping list
- • 1 cup shredded mozzarella (4 ounces) shopping list
- • 3/4 cup grated Parmesan (2 ounces) shopping list
- • 1/4 cup chopped fresh basil leaves shopping list
- • 3/4 teaspoon kosher salt shopping list
- • 1/4 teaspoons freshly ground black pepper shopping list
- • fontina Fonduta Sauce shopping list
- • 3/4 cup whole milk shopping list
- • 1/2 cup heavy whipping cream shopping list
- • 3 cups (6 ounces) Fontina cheese, grated shopping list
- • 2 tablespoons grated Parmesan shopping list
- • 2 tablespoons chopped fresh basil leaves shopping list
- • 1 1/2 cups (6 ounces) mozzarella, shredded shopping list
- • Pinch of nutmeg shopping list
- • Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7) shopping list
How to make it
- Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.
- For the Filling:
- Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.
- For the Fontina Fonduta Sauce:
- In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the Fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
- Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.
- Enjoy!!!!!
The Rating
Reviewed by 6 people-
Luv this one! gotta copy print and try thanks bunches thanks Linda 2230
momo_55grandma in Mountianview loved it -
This sounds wonderful!
a1patti in Salem loved it -
Oh yummmmmmmmmmm... this is going to be a winner, I just know it ;) HIGH 5
lor in Toronto loved it
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