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THE ONLY MANICOTTI RECIPE YOU’LL EVER NEED!!Oh my gosh, when I ran across this recipe in a food magazine, my first thought was “Why didn’t I think of that?” I’ve made manicotti for years, some very gourmet recipes that require making homemade pasta and sauce, some easier ones that allow store bought manicotti shells. But this recipe I’m sharing today is without a doubt easy and delicious. And you can dress it up to make it elegant, as well. I hope you enjoy my adaptation, which, by the way, freezes well – you can bake it frozen, covered, and adjust the baking time, or let it thaw overnight in the fridge. A great family dish, since even the smallest child can put the string cheese into the manicotti shell. And if you’re real adventurous, sneak some silken soft tofu into the sauce – they’ll never know it’s one of the best plant sources of protein, iron and calcium – it lends creaminess just like the mozzarella! Manicotti1 package, 8 oz, manicotti shells Good add ins: Fresh spinach, chopped Cook manicotti almost according to package directions, slightly undercooking them. Remove from water and lay on tray a couple inches apart so they don’t stick together. Meanwhile, sauté beef, onion and garlic until meat is cooked. Drain and stir in pasta sauce. Now if you’re making this without meat, just stir in 1/2 teaspoon minced garlic into the sauce. Spray a 9x13 pan. Spread some of the meat sauce on the bottom. Sprinkle each piece of string cheese with a shake of Italian seasoning. Cover and bake at 350 for about 30 minutes. This allows the string cheese to melt. Sprinkle with mozzarella cheese. If you are adding spinach, make a layer on top of the sauce before you sprinkle on the cheese. Bake, uncovered, about 10 more minutes or until cheese melts. Serve this Manicotti with a sprinkling of Parmesan. Serves 6-8.
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