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<blockquote data-quote="Dannyalcatraz" data-source="post: 9155266" data-attributes="member: 19675"><p><img src="https://i.imgur.com/ZpoFasi.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /></p><p></p><p></p><p><img src="https://i.imgur.com/nW8hRI4.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /></p><p></p><p></p><p>I tried making meat-stuffed manicotti for dinner the other night- a first attempt. Things didn’t go to plan, though. </p><p></p><p>First, I haven’t used a piping-bag/sliced ziplock in decades, so I was struggling with the stuffing process. Second, it’s apparent I overcooked the pasta. It was floppy, not firm. That made it virtually impossible to handle during the stuffing process. Worse, some tubes split.</p><p></p><p>So I used my floppy manicotti to make lasagna instead!</p><p></p><p>Flavor was VERY good, and surprisingly mild. I suspect the cheese blocked some of the heat. Like my previous lasagna, I was STILL a little light on the sauce.</p><p></p><p>SHELL &amp; STUFFING INGREDIENTS:</p><p></p><p>Manicotti pasta</p><p>Louisiana Hot Sausage </p><p>Egg</p><p>Ricotta </p><p>Parrano cheese, shredded</p><p>Pecorino, shredded</p><p>Mozzarella </p><p>Chives</p><p>Oregano </p><p>Parsley </p><p>Salt</p><p>Ground black pepper </p><p></p><p>SAUCE INGREDIENTS:</p><p></p><p>Garlic-infused EVOO</p><p>Dave’s Gourmet Marinara</p><p>Diced green onion</p><p>Chiffonaded baby spinach </p><p>Diced white mushrooms </p><p>Diced tomatoes </p><p></p><p>Preheated the oven to 350degF</p><p></p><p>Boiled the pasta. Sautéed the meat while breaking it up info crumbly pieces</p><p></p><p>I sautéed the green onions in the EVOO , then added the Dave’s &amp; everything else. </p><p></p><p>Mixed the egg, ricotta &amp; shredded cheeses, and seasonings. Then added the meat once it was fully cooked.</p><p></p><p>(Attempted to) stuff the shells, then placed in the sauced baking dishes. Topped with mozzarella slices and last of the sauce.</p><p></p><p>Sauced the bottom of the baking dish(es), then cooked shells for 50min at 350degF.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 9155266, member: 19675"] [IMG]https://i.imgur.com/ZpoFasi.jpeg[/IMG] [IMG]https://i.imgur.com/nW8hRI4.jpeg[/IMG] I tried making meat-stuffed manicotti for dinner the other night- a first attempt. Things didn’t go to plan, though. First, I haven’t used a piping-bag/sliced ziplock in decades, so I was struggling with the stuffing process. Second, it’s apparent I overcooked the pasta. It was floppy, not firm. That made it virtually impossible to handle during the stuffing process. Worse, some tubes split. So I used my floppy manicotti to make lasagna instead! Flavor was VERY good, and surprisingly mild. I suspect the cheese blocked some of the heat. Like my previous lasagna, I was STILL a little light on the sauce. SHELL & STUFFING INGREDIENTS: Manicotti pasta Louisiana Hot Sausage Egg Ricotta Parrano cheese, shredded Pecorino, shredded Mozzarella Chives Oregano Parsley Salt Ground black pepper SAUCE INGREDIENTS: Garlic-infused EVOO Dave’s Gourmet Marinara Diced green onion Chiffonaded baby spinach Diced white mushrooms Diced tomatoes Preheated the oven to 350degF Boiled the pasta. Sautéed the meat while breaking it up info crumbly pieces I sautéed the green onions in the EVOO , then added the Dave’s & everything else. Mixed the egg, ricotta & shredded cheeses, and seasonings. Then added the meat once it was fully cooked. (Attempted to) stuff the shells, then placed in the sauced baking dishes. Topped with mozzarella slices and last of the sauce. Sauced the bottom of the baking dish(es), then cooked shells for 50min at 350degF. [/QUOTE]
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