HippieDog's Favorite Recipes

Cheesy Manicotti

I've been searching for new recipes, especially for meatless Fridays. This Cheesy Manicotti was just the perfect thing. It came together in no time and I even whipped up these Applesauce Bars the same day. That doesn't happen very often. I think I'm in a cooking mode. At least I hope I am.

Cheesy Manicotti

8 ounce package manicotti noodles, uncooked
3 cups homemade spaghetti sauce or 24 ounce jar
3 cups riccotto cheese
2 cups mozzarella cheese, divided
1/2 cup shredded parmesan cheese
1 egg
2 tsp. parsley flakes
1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper

Spread 1/2 cup spaghetti sauce on bottom of 9x13 pan.

Combine ricotta cheese, 1 1/2 cups mozzarella cheese, parmesan, egg and spices. Mix until smooth. Using a ziplock bag, pipe cheese filling into each end of manicotti noodles. 

Place shells on top of sauce. Pour remaining spaghetti sauce over noodles, covering each noodle. 

Cover with foil and bake 375 degrees for 55 minutes. Remove foil. Add remaining mozzarella cheese and bake an additional 5 minutes without foil.

Let cool for 15 minutes and serve.

Recipe Source: Favorite Family Recipes

Cheese Ravioli with toast

 

 

1 package small cheese ravioli
2 15 ounce can tomato sauce
2 TB sugar
1 tsp. salt
1/8 tsp. pepper
2 tsp. Italian seasoning
1 yellow onion, diced
2 TB olive oil
1 cup mushrooms, sliced
2 garlic cloves, chopped
1 cup mozzarella cheese, shredded
1/2 Parmesan cheese, shredded
2 TB parsley
1 bag of fresh baguette bread
1 TB olive oil
garlic sprinkle

Saute onions, mushrooms and garlic in olive oil until vegetables are tender.

Add tomato sauce, sugar, Italian seasoning, salt and pepper. Bring to a boil and reduce heat and simmer for 1 hour.

Cook cheese ravioli according to package instructions. Drain and keep warm in pan with covered lid.

Add ravioli and simmer an additional 10 minutes. Top with mozzarella cheese, Parmesan and parsley flakes.

Slice baquette bread and saute in pan with olive oil. Turn when golden brown. Top with Parmesan cheese, garlic sprinkle and parsley if desired.

 

 

Zesty Ravioli Skillet

I hosted a Pampered Chef Party and the demonstrator made this delicious "Zesty Ravioli Skillet". It was so good that I made it the next day.

We grilled some chicken and made some buttered toast to go with it.

1/3 cup heavy whipping cream
4 cups fresh loosely packed fresh baby spinach leaves
6 ounce provolone cheese, grated
1 TB olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 ounce) diced tomatoes with onions, undrained
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 pkg (24 oz small frozen cheese ravioli

Wash spinach, drain and set aside.

Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño and add to skillet; cook and stir 1 minute or until crisp-tender. Add garlic and cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to skillet; cook and stir 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until cheese is melted.