3555. BACON and CARAMELIZED ONION MANICOTTI

makes 12 manicotti


8 oz (12 count) of dry manicotti shells
15 oz ricotta cheese
½ cup shredded mozzarella cheese
14-16 oz of bacon, cooked crispy
1 yellow onion
salt
½ teaspoon sugar
2 tablespoons vegetable oil
3 garlic cloves
salt
fresh ground pepper
about 2 cups of marinara sauce
1 cup shredded mozzarella


Depending on the type of manicotti shells you get, you may or may not need to cook it first. So double check with the package and boil manicotti first, if needed. While bacon is cooking in the oven, prepare caramelized onions. Slice onion thin and add it to the pan with vegetable oil, some salt and sugar. Cook over medium- to medium low heat until nicely golden. Remember to stir every few minutes. This could take about 20 minutes. Once bacon is done, lay it out on a paper towel to drain excess grease and then crumble it up into a bowl. In a mixing bowl, combine bacon, caramelized onions, grated garlic, ½ cup mozzarella cheese, salt and some fresh ground pepper. Mix well until all incorporated. Easiest way to stuff manicotti is to add the mixture to a piping bag and cut of the tip, leaving opening that is little less than an inch. Preheat the oven to 350 and grease 9x13 baking dish. Spread a cup of marinara sauce over the bottom of the baking dish. Stuff manicotti shells with bacon/ricotta mixture and lay them nicely on the bottom of the pan, side by side. Spread remaining sauce over the top and sprinkle with mozzarella cheese. If you precooked pasta shells, bake for 15-18 minutes. If the shells are oven-ready, bake for 20-25 minutes but make sure to check before pulling it out of the oven.


bacon recipe source: Lyuba, Will Cook For Smiles (@WillCook4Smiles), October 1, 2014

3175. BACON and CHEESE MANICOTTI

yields 4 to 6 servings


Manicotti:

Vegetable oil cooking spray
Kosher salt
1 tablespoon olive oil
8 manicotti pasta tubes
9 slices applewood smoked bacon, cut into 1/2-inch pieces
One 10-ounce package frozen chopped spinach, thawed and drained
One 15-ounce container whole milk ricotta, at room temperature
1/3 cup freshly grated Parmesan, at room temperature
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 large egg, at room temperature

Sauce:

2/3 cup heavy whipping cream
1/3 cup whole milk
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 large pinches ground nutmeg
1 1/2 cups (6 ounces) coarsely grated whole milk mozzarella
1 1/2 cups jarred tomato basil sauce

Topping:

1 cup (4 ounces) coarsely grated whole milk mozzarella
Olive oil, for drizzling

 

For the manicotti: Preheat the oven to 375 degrees F. Spray a 9- by 11-inch oval or rectangle baking dish with vegetable oil cooking spray.

Bring a large pot of boiling salted water to a boil over medium-high heat. Add the oil and pasta. Cook until just tender, but still firm to the bite, stirring occasionally, 5 to 7 minutes. Drain and cover with plastic wrap to prevent the pasta from drying out.

In a large nonstick skillet, cook the bacon until crisp and brown, about 7 minutes. Drain on paper towels and set aside to cool.

In a large bowl, add the cooled bacon, the spinach, ricotta, Parmesan, 1/2 teaspoon salt, the pepper, nutmeg and egg. Stir until well combined. Using a small spoon, fill the manicotti tubes with the ricotta mixture.

For the sauce: Bring the cream, milk, flour, salt, pepper and nutmeg to a simmer in a heavy, medium saucepan over medium heat. Add the mozzarella in batches, constantly whisking, until the sauce is thick and smooth. Reduce the heat to low and simmer 1 minute, whisking occasionally. Whisk in the tomato basil sauce.

Pour half of the sauce on the bottom of the prepared baking dish. Arrange the manicotti in a single layer on the sauce. Pour the remaining sauce on top of the manicotti and top with the mozzarella. Drizzle with olive oil and cover the dish with foil. Bake until heated through and bubbling, 20 to 25 minutes.

bacon recipe courtesy of: Giada De Laurentiis, "Father's Day Pasta," Giada at Home, Food Network

2873. TRIPLE-CHEESE SPINACH MANICOTTI with BACON

makes six servings 


12 manicotti shells, uncooked
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 8 oz. package neufchatel cheese, softened
1 10 oz. package frozen chopped spinach, thawed, squeezed dry
1/2 cup shredded mozzarella cheese
1/2 teaspoon each dried basil and oregano leaves
1 24 oz. jar spaghetti sauce
1/2 cup water
1/2 cup shaved parmesan cheese 

Heat oven to 350ºF. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs. Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to spaghetti sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil. Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.


bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

2038. STUFFED MANICOTTI with BACON ALFREDO SAUCE

1 (12 ounce) package of manicotti pasta

For the filling:
1 (10 ounce) package of frozen spinach
1 (15 ounce) package ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 tablespoon of Italian Seasoning
1 tablespoon of chives
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 eggs

For the sauce:
1/2 pound of bacon
6 tablespoons of butter
3 cups of heavy cream
1 1/2 cups of Parmesan Cheese
1/4 teaspoon of pepper
A pinch of nutmeg

For the chicken:
3 boneless skinless chicken breasts
2 eggs
1 cup of Italian Seasoned Bread Crumbs
1/2 cup of vegetable oil

In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels. Allow to cool. Crumble the bacon. Set aside.

In the same skillet along with the bacon drippings, add 6 tablespoons of butter. Slowly add the heavy cream. Heat over medium heat until the mixture begins to bubble. Remove from heat. Add the Parmesan Cheese, pepper and nutmeg. Mix well. Set aside.

Cook the pasta according to the package directions just until al dente (about 5 minutes). Drain.

Preheat oven to 350 degrees F.

Put all of the filling ingredients in a medium bowl. Mix until well blended. Stuff each of the manicotti shells with equal amounts of the filling. Pour 1/2 of the sauce into the bottom of a 9 x 13 glass baking dish. Lay the manicotti on top of the sauce. Pour the remaining sauce on over the manicotti. Bake at 350 for 30 minutes.

While the manicotti is baking, heat a heavy skillet with the 1/2 cup of vegetable oil over medium heat.

In a large shallow dish, scramble the two eggs.

On a plate place the 1 cup of bread crumbs.

Cut each of the chicken breasts in half. Dip each in the egg and then dredge in the bread crumbs.

Brown both sides of the chicken in the oil. Drain on paper towels.

Remove the manicotti from the oven and allow to sit for at least 10 minutes before serving. Serve the manicotti next to the chicken and drizzle some of the sauce on top of the chicken. Top with some of the crumbled bacon.


bacon recipe courtesy of: Mamas-Southern-Cooking.com, Georgia