3 Main Dishes

Homemade Stuffed Manicotti Recipe  

Photo:  All Recipes

Crepe Noodles

1-1/2 cups all-purpose flour

1 cup whole milk

3 large eggs

1/2 teaspoon salt

Filling

1-1/2 pounds ricotta cheese

1/4 cup grated Romano cheese

1 large egg

1 teaspoon Watkins Organic Parsley Flakes

1 jar (26 ounces) meatless spaghetti sauce

Grated Romano cheese, optional

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.

For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.

Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Photo: Taste of Home

Italian Mushroom Meatloaf     

1 large egg, lightly beaten

1/4 pound fresh mushrooms, chopped

1/2 cup old-fashioned oats

1/2 cup chopped red onion

1/4 cup ground flaxseed

1/2 teaspoon Watkins Black Pepper

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, crumbled

1 pound lean ground beef (90% lean)

1 cup marinara or spaghetti sauce

1 teaspoon Watkins Organic Italian Seasoning

Shredded Parmesan cheese, optional

In a large bowl, combine egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture and mix lightly but thoroughly.

Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50 minutes; drain. Add Italian Seasoning to marinara sauce. Top with marinara sauce. Bake 10-15 minutes longer or until no pink remains and a thermometer reads 165°. If desired, top with Parmesan cheese.

Photo: Taste of Home

White Seafood Lasagna    

9 uncooked lasagna noodles

1 tablespoon butter

1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined

1 pound bay scallops

5 garlic cloves, minced

1/4 cup white wine

1 tablespoon lemon juice

1 pound fresh crab meat

Cheese Sauce

1/4 cup butter, cubed

1/4 cup all-purpose flour

3 cups milk

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon Watkins Black Pepper

Dash Watkins Organic Nutmeg

Ricotta Mixture

1 carton (15 ounces) part-skim ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 large egg, lightly beaten

Topping

1 cup shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

Minced fresh parsley

Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.

Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turns pink and scallops are firm and opaque. Remove from pan.

Add garlic to the same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.

For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

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