Bomb Manicotti

I adore Italian food. I don’t adore heating up my house on 100 degree days, and when it’s 4 or 5pm and it’s hot, I get lazy about what I feel like doing in the kitchen. Knowing myself and that my day was going to be so busy, I started prepping manicotti noodles and ingredients at 4:30am. I had to work yesterday at the antique store, so I made one of my memory recipes and got the pan ready to throw in the oven when I got home. 

I par cook these noodlies- the kids always called them noodlies when they were little, so it stuck. 😜 If you over cook them, they will be too soft to fill and they will be soggy. No bueno.

My goal of zero sogginess extend to the meat and sauce. I precook the organic hamburger, but this time I over cook it just a teeny bit. It’s worth it because the sauce and meat serve as a base, so it needs to hold up. Don’t worry- everything cooking on top of it gives the meat time to absorb some of the sauce. Good stuff! I also crush and mince 2 cloves of garlic, add abt 1tbsp of dried basil and oregano on as well. (Dried because the fresh herbs tend to darken and not look as appealing with the sauce.

I used a large container of ricotta, 2 eggs, 1/2 cup of shaved parm, 1 cup of mozzarella and fresh basil, dried oregano, 2 cloves of minced garlic and fresh ground black pepper and mixed them all together. This is your filling.

The filling is so good, it’s crazy! I use the same filling for lasagna. Just put filling in large pastry bag and fill up those shells! Super easy!

I cover 3/4 of the shells with spaghetti sauce, fresh mozzarella and parm. Sprinkle with dried oregano and basil. See- easy peasy! 

Bake in 400 degree oven, covered with foil for 40 mins. Take cover off and bake for 10 more mins. Enjoy! 

Happy cooking!


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