Homemade Manicotti

6 servings

Ingredients:
Crepe Noodles:
1 1/2 cups all-purpose flour
1 cup milk
3 eggs
salt
Filling:
1 1/2 pounds ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 egg
1 tablespoon minced fresh flat-leaf parsley
28-ounce jar spaghetti or marinara sauce (or your own)
Freshly grated Parmesan cheese for sprinkling

PLACE flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 tablespoons onto a hot greased 8-inch skillet; spread to a 5-inch circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside.
filling
COMBINE cheese, egg and parsley. Spoon 3 to 4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13 x 9 x 2-inch baking dish. Place crepes, seam-side down, over sauce; pour remaining sauce over top. Cover and bake at 350*F (180*C) for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Serve, passing additional Parmesan cheese, if desired.

Cheese and Mushroom Manicotti

Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese

COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives,
onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or
until cheese is melted. Serve with Parmesan cheese.

Low Fat Vegetable Lasagna

8 Servings

Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese

COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.

Mushroom Spinach Lasagna

6 servings

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated
Parmesan cheese

PREHEAT oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
COOK and drain noodles as directed on package.
MIX 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion. Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
SPREAD 1/2 cup spaghetti sauce in baking dish. Top with 3 noodles, overlapping to fit. Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce. Cover loosely with aluminum foil and bake 50 minutes.
SPRINKLE with Parmesan cheese. Bake uncovered about 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.

Cheese and Mushroom Manicotti

Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese


COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.

Baked Spaghetti

20 Minutes to prepare
30 Minutes to cook

6 servings

INGREDIENTS
3/4 pound lean ground beef
1 jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

PREHEAT oven to 350 degrees F.

COOK beef until brown in large skillet.

MIX spaghetti sauce into skillet. Reduce heat and simmer.

COOK pasta until al dente and drain.

MIX together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake until heated through and cheese is bubbly.

Easy Tasty Lasagna

20 Minutes to prepare
1 Hour to cook

8 servings

INGREDIENTS
1 1/2 pounds ground beef
1 small onion, chopped
1 jar spaghetti sauce
3 pounds frozen cheese ravioli, thawed
4 cups shredded mozzarella cheese

PREHEAT oven to 375 degrees F.

BROWN ground beef with onion in a skillet over medium heat, ; drain grease. Pour in spaghetti sauce and simmer 5 minutes.

SPRAD sauce and beef in a 9x13 inch baking dish and cover bottom. Put a layer of ravioli down end to end. Spread a layer of sauce and cheese just like with regular lasagna. Finish with sauce on top.

BAKE uncovered in a preheated oven for 1 hour.