- January 3, 2006 at 4:00 pm #234938
Make shells in advance-
Place eggs and flour in food processor and whirl for about 15 seconds.
Drizzle in water while processor runs until flour mixture resembles coarse
meal and will stick together into a dough ball without sticking to your
hands. Feed through pasta maker (or roll out) until you have a long narrow
strip. Cut into pieces slightly larger than the handle of a broom is around.
(I use a clean broom handle).
Wrap dough pieces around handle and give a
slight pinch to form a tube around the handle. Hang on back of chairs to dry
at least one hour. Makes about 1 dozen or so.
Cost: about 15?
1 pkg frozen spinach, drained, cooked, and squeezed dry
1/2C cottage cheese
1 slice bread, crumbed in food processor
Combine cheese, spinach and egg and bread crumbs, and stuff into partially
dried manicotti and place in well greased baking dish. Makes enough filling
for about 8. Cost: 80?
1/2C canned spaghetti sauce
Pour topping over manicotti lightly, and bake covered at 350F for 30 minutes
or until bubbly. Total cost: $.95 plus extra manicottiFrom: Lorrain
Date: Wed Jun 12, 2002 12:54 pm
Subject: dinner under 2.00
- February 19, 2012 at 5:59 pm #431485
Has anyone ever tried making extra of these and freezing them?
- February 20, 2012 at 9:27 pm #431488
- February 22, 2012 at 12:51 am #431492
- February 24, 2012 at 10:07 pm #431511
After I saw your post, I started looking though a few of my personal freezer cookbooks…found several that were somewhat simular. I’ll post the recipes in the oamc section. (IF there is one…I can’t remember right off the top of my head.
- March 29, 2012 at 8:27 pm #431738
1 (12 oz) box jumbo pasta shells
10 oz silken tofu
3 green onions-chopped
1 large egg
1/4 cup chopped fresh parsley
3/4 cup shredded mozzarella cheese
15 oz ricotta cheese-(can use non fat)
1 jar spaghetti sauce-commercial or homemade equivalent
drain tofu. finely chop green onions. lightly beat egg.
in a food processor, blend tofu, green onions, egg, parsley, ricotta, and 1/2 cup mozzarella until smooth. Spread about 1 cup sauce in baking dish. Fill each pasta shell, (uncooked or cooked half time recommended on pkg.) with about 1 tbsp cheese mixture.
Arrange shells in a single layer, cheese side up, over sauce. Pour remaining tomato sauce over shells and sprinkle with remaining cheese.
Place filled shells in a freezer bag, pour in sauce and put cheese in a bag. On cooking day, put shells in baking dish and cover with cheese.
use good quality freezer bags or freeze in disposable casserole dishes.
thaw. sprinkle mozzarella over the pasta. cover with foil and bake for 30-45 minutes at 350 degrees, or until the edges start to bubble and it’s warm in the middle.
Remove foil and bake 5 minutes more.
For my family, I would leave out the tofu and add more cheeses. I would also add frozen spinach and minced/chopped onions, garlic, and bell pepper…maybe even some other cooked veggies to make a ‘chunky’ spaghetti sauce.
Cannelloni with Cheese Sauce
2 cups marinara sauce
1/4 lb browned ground beef
1/4 lb browned Italian sausage
1 cup onion-chopped and sauteed
6 large cannelloni
1 cup white sauce-(a simple bechamel sauce)
6 oz cheddar cheese-grated
2 tbsp parmesan cheese-grated
To make filling, combine browned beef, sausage, onion, and marinara sauce.
Cook cannelloni as directed, but for only 3/4 the recommended time; rinse and drain. Fill Cannelloni with filling mixture and pack firmly into greased baking dish.
To make cheese sauce, warm white sauce until nearly boiling; add grated cheddar cheese and stir until melted. Pour over cannelloni, coating pasta generously.
cover baking dish with aluminum foil; place in freezer bag. label and freeze.
uncover and bake frozen casserole in 400 degree oven for 1 hour or until hot and bubbling. Sprinkle with parmesan cheese, return to oven for 5 minutes to brown top.
For my family, I would also add frozen spinach and minced/chopped garlic and bell pepper.
Manicotti pasta shells
1 medium onion-chopped
2 garlic cloves-minced
1/4 cup olive oil
3 cup cooked ham-chopped
1 cup grated parmesan cheese, divided
6 tbsp butter
6 tbsp AP flour
3 cup milk
2 cup shredded swiss cheese
how to make it:
place the olive oil in a large skillet over medium heat.
add the onion and garlic.
cook until tender-about 5 minutes.
Remove from heat.
Add the ham and allow to cool for about 15 minutes.
Stir in the 1/2 cup of the Parm cheese.
Cook the pasta according to the directions on the box.
Drain and Cool.
Place the butter in a large saucepan over med high heat.
Cook until butter becomes foamy looking.
Carefully stir in the flour.
Cook 3 minutes until it begins to bubble.
Be sure to stir continuously so the flour doesn’t burn.
Carefully pour in the milk.
Stir continuously until the sauce begins to thicken.
Stir in the Swiss cheese until smooth.
Place 1/4 of the cheese sauce into the ham mix and stir.
Fill each shell with the ham mix.
Place enough cheese sauce to cover the bottom of a large glass baking dish.
Place the shells in the cheese sauce.
Pour the rest of the cheese sauce over the top of the pasta shells.
Place in the fridge to cool.
Once cool, wrap with freezer wrap and freeze for up to 2 months.
when ready to cook:
thaw the dish overnight in the fridge.
uncover and cover with the 1/2 grated parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.
For my family, I would also add frozen spinach and bell pepper.