Katie Lee Biegel's Cheesy Vegetable Manicotti | The Kitchen | Food Network
Katie Lee makes her version of a childhood favorite by filling the manicotti with a mixture of ricotta cheese and vegetables! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/VTta1hB. Get the recipe ▶ https://ift.tt/2FiR46j Subscribe to Food Network ▶ https://ift.tt/bEO9cKz Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheesy Vegetable Manicotti RECIPE COURTESY OF KATIE LEE BIEGEL Level: Easy Total: 1 hr 25 min Active: 30 min Yield: 4 to 6 servings Ingredients Filling: 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 medium yellow onion, chopped 1 small zucchini, finely diced 1 small yellow squash, finely diced Salt and freshly ground black pepper One 15-ounce container whole-milk ricotta 1/2 cup finely grated Parmesan cheese 3 tablespoons chopped fresh flat-leaf parsley leaves 1 large egg, beaten Tomato Sauce: One 28-ounces can whole peeled San Marzano tomatoes 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves Manicotti: Neutral oil or nonstick cooking spray, for the baking dish 12 manicotti shells, cooked according to package instructions and drained 1 1/2 cups grated mozzarella cheese 1/4 cup grated Parmesan cheese Directions For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 4 minutes. Add the zucchini and yellow squash, season with salt and pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Pour the mixture into a medium bowl and let cool. Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Stir to combine. For the tomato sauce: In a food processor, pulse the tomatoes with their juices until they are coarsely ground or chop the tomatoes by hand. Transfer them to a bowl, add the salt and pepper, then stir in the basil. For the manicotti: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil or cooking spray. Transfer the filling mixture to a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the mixture into the cooked manicotti shells. Spread about 1 cup of the tomato sauce on the bottom of the baking dish. Place the manicotti shells into the baking dish. Spread the remaining sauce over the manicotti. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://ift.tt/56UwgK0 ► FULL EPISODES: https://ift.tt/G27ZmrR ► FACEBOOK: https://ift.tt/3Aym7Rn ► INSTAGRAM: https://ift.tt/LKcSI5f ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #KatieLee #CheesyVegetableManicotti Katie Lee Biegel's Cheesy Vegetable Manicotti | The Kitchen | Food Network https://www.youtube.com/watch?v=X8O7MnkUcOM
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