MANICOTTI-1(M)           USENET Cookbook           MANICOTTI-1(M)


     MANICOTTI-1 - An American version of stuffed shells

     This is my recipe for stuffed manicotti shells.  Perhaps
     it's not authentic, but it's tasty.

INGREDIENTS (Serves 4-6)
     2 lb      crushed tomatoes (1 large can)
     2 lb      whole tomatoes (1 large can)
     4 Tbsp    tomato paste
     4-6       garlic cloves
     2 cups    chopped onions
     1/2 cup   olive oil
     1/2 tsp   black pepper
     2         bay leaves
     1 Tbsp    basil
     1 Tbsp    oregano
     1/2 tsp   tarragon
     1/4 tsp   thyme
     1/4 tsp   rosemary
     1/4 tsp   red pepper flakes
               cayenne pepper, to taste
     1 tsp     parsley, preferably fresh, but dry will do
     dash      dry red wine
     1/2 cup   chopped parsley, fresh is much better
     1 lb      ricotta
     2         eggs
     1 cup     shredded mozzarella
     1/2 cup   grated Parmesan cheese
     1/2 cup   grated Romano cheese
     1/2 tsp   black pepper
     1         garlic clove, crushed
     1 box     manicotti (12 or so shells)

          (1)  Make sauce: Sauté onions in large pot with olive
               oil over medium heat.  Add crushed garlic.  Cook
               until onions start to brown.

          (2)  Add cans of tomatoes along with paste, breaking
               any large chunks.

          (3)  Add in seasonings and red wine. Simmer, stirring
               occasionally, for 20-30 minutes.

          (4)  Make filling: mix filling ingredients in bowl,
               reserving 1/2 cup of the shredded mozzarella to
               sprinkle on top.

          (5)  Preheat oven to 350 deg. F.

          (6)  Cook manicotti until they are al dente (follow the
               instructions on the box).  Drain, and stuff each
               with filling mixture.

          (7)  Cover baking pan with 1/2 inch of sauce, and
               arrange stuffed shells on top.  Cover with sauce
               and reserved mozzarella.

          (8)  Bake at 350 deg. F for about 20 minutes, until
               cheese is nicely browned and sauce is bubbling.

     While I prefer to use true manicotti, regular pasta shells
     are easier to stuff and it's okay to substitute.  You can
     also cut each manicotti down one side and rewrap it around
     the stuffing.  This freezes well uncooked; cover with plas-
     tic wrap and foil.  Let it defrost in a 200 deg. F oven for
     an hour or overnight in the refrigerator.  The cheese mix-
     ture can be modified to suit your tastes.  Cottage cheese
     can be substituted for the ricotta.

     Difficulty: moderate.  Time: 1 hour preparation, 20 minutes
     baking.  Precision: approximate measurement OK.

     Julia Riseman
     Reed College, Portland, Oregon, USA
     Path: decwrl!recipes
     From: (Laurent Siklossy)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Maple syrup souffle
     Date: 1 Apr 88 06:37:01 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Vrije Universiteit, Amsterdam, The Netherlands
     Lines: 46

                Copyright (C) 1988 USENET Community Trust
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