Thursday, June 5, 2014

Manicotti Easy as 1, 2, 3 !

Manicotti made easy as 1,2,3!  I have been told by a few friends they avoid making Manicotti because it is somewhat tedious and messy to stuff the Manicotti shells. Let's see if we can make it easier...I start with my sauce simmering and ready to go.  My sauce is one large jar of my fresh canned tomatoes pureed, a combination of ground chuck and Italian sausage browned, spices.  Everyone has a favorite sauce, use yours.
You will need the following
Ingredients for Filling Manicotti pasta:
15 oz. Ricotta
3 Tablespoons sugar
2 eggs
4 oz. mozzarella cheese (you will need 8 oz. total)
4 oz. cream cheese
1/2 cup grated Parmesan cheese
garlic powder
1/4 cup fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Other ingredients:
1 package uncooked Manicotti pasta
fresh mushrooms
4 oz mozzarella cheese
a couple of leaves of basil or sprigs of parsley for top chopped finely
Mix all filling ingredients together.
Put ricotta mixture in zip lock back and snip corner of bag.
Put a layer of sauce down into your spray oiled baking dish.  Fill each uncooked manicotti shell with your filling in zip lock.  The pasta is much easier to fill if it is uncooked.
After filling my manicotti pasta and arranging in a layer into dish, I cover with fresh sliced mushrooms.
Cover with remaining meat sauce.
Top with 4 oz. mozzarella cheese and fresh basil or parsley.
Cover with foil and bake in oven preheated to 400 degrees Fahrenheit for approximately 30 minutes.  Uncover and bake an additional 10 minutes until golden brown.  Allow to set for 10 minutes before serving.
Comfort food...
and Manicotti easy as 1,2,3 !
I think I may be back for seconds : )

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