Mike's Extra Cheesy Crazy Pleasy Manicotti

Name: Mike's Extra Cheesy Crazy Pleasy Manicotti
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: ● For The Noodles; 2 Boxes LG Dried Manicotti Noodles; 1 tsp Table Salt [for noodle boil]; 1 tsp Olive Oil [for noodle boil]; as needed Quality Olive Oil [to coat noodles after boil]; ● For The Manicotti Cheese Mixture; 2 lbs Tofutti Best Ricotta Cheese [2 buckets]; 4 oz Philadelphia Cream Cheese [room temp]; 1 Cup Shredded Parmesan Cheese [+ reserves for topping]; 1 Cup Shredded Mozzarella Cheese [+ reserves for topping]; 1 Box Dethawed Spinach [fully drained in cheese cloth]; 2 tbsp Fine Minced Garlic; 2 Egglands Best Eggs [beaten]; 1 Cup Chopped Green Onions [+ reserves for topping]; 10 Fresh Chopped Basil Leaves; 1/4 Cup Fine Chopped Parsley; 2 tbsp Fresh Chopped Oregeno; 1 Can LG Black Olives [fully drained & halved]; 1/2 tbsp Fresh Ground Black Pepper; ● For The Red Sauce; 2 LG Jars Of Your Favorite Marina Or Spaghetti Sauce; ● For The Sides; as needed Garlic Bread; as needed Garden Salads; as needed Quality Cabernet; ● For The Disposable Pans; 2 12" Aluminium Pans; 1 Gallon Zip Lock Bags; as needed Spray Pam [olive oil - to spray pans]; as needed Tin Foil

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 7 year old culinary students quadrupled this delicious cheesy recipie and hand delivered it to our local Battered Women's & Children's Shelter. Excellent work kiddos! Good for you for giving back!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 7 year old culinary students quadrupled this delicious cheesy recipie and hand delivered it to our local Battered Women's & Children's Shelter. Excellent work kiddos! Good for you for giving back!

Saved

Ingredients

30 Minutes

12 servings

● For The Noodles
2 BoxesLG Dried Manicotti Noodles
1 tspTable Salt [for noodle boil]
1 tspOlive Oil [for noodle boil]
as neededQuality Olive Oil [to coat noodles after boil]
● For The Manicotti Cheese Mixture
2 lbsTofutti Best Ricotta Cheese [2 buckets]
4 ozPhiladelphia Cream Cheese [room temp]
1 CupShredded Parmesan Cheese [+ reserves for topping]
1 CupShredded Mozzarella Cheese [+ reserves for topping]
1 BoxDethawed Spinach [fully drained in cheese cloth]
2 tbspFine Minced Garlic
2Egglands Best Eggs [beaten]
1 CupChopped Green Onions [+ reserves for topping]
10Fresh Chopped Basil Leaves
1/4 CupFine Chopped Parsley
2 tbspFresh Chopped Oregeno
1 CanLG Black Olives [fully drained & halved]
1/2 tbspFresh Ground Black Pepper
● For The Red Sauce
2LG Jars Of Your Favorite Marina Or Spaghetti Sauce
● For The Sides
as neededGarlic Bread
as neededGarden Salads
as neededQuality Cabernet
● For The Disposable Pans
212" Aluminium Pans
1 GallonZip Lock Bags
as neededSpray Pam [olive oil - to spray pans]
as neededTin Foil

Saved

Steps

30 Minutes

1

Mix everything in the manicotti cheese section. Place in a piping bag or a zip lock bag. Chill.
2

Boil your noodles as per manufactures directions but 2 minutes under. Usually 7 minutes. You'll want these noodles al dente since you'll be baking them.
3

Drain noodles. Do not rinse. Coat with a quality olive oil.
4

Snip your zip lock at a corner and pipe into your noodles. Place in pans. Add your [devided] second jar to both tray tops. Add your reserved parmesan, mozzerella, green onions and parsley to the tops.
5

A great marinara brand but choose your favorite.
6

Seal them up tightly with Tinfoil.
7

Bake at 350° for 30 minutes.
8

Serve melty hot with garlic bread, side salads and a quality red wine. Enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on April 04, 2018 05:16

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Extra Cheesy Crazy Pleasy Manicotti

Mike's Extra Cheesy Crazy Pleasy Manicotti

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