Monday, February 14, 2011

Manicotti {Recipe}

Last week I made Manicotti for dinner. Hubbs-to-be LOVES italian food, especially homemade. I've been trying to stay away from spaghetti, because well, it's nothing special. It's good, but not exceptional. I made spaghetti and hamburger helper twice a week for a year in 2008. So we've had our share of spaghetti.
 
Most people think that Manicotti takes too long to make. I think that it tastes so good that I don't mind how long it takes. If you cook the manicotti shells at the same time as cooking the meat, you can multitask and save some time. After the shells were done cooking, I stuck them in the refrigerator so that I could handle them more quickly when stuffing them.
 
 
 
 
Manicotti
adapted from Giada de Laurentis
 
Ingredients4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Directions
{Cook the manicotti shells and meat at the same time.}
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.


 
Hubbs-to-be left this morning at 5am to head for West Virginia. He'll be there until March 10th. So it will be a long 24 days ahead of me. I have lots of traveling plans {because that's what I do when B is gone for long periods of time.} I will be eating pre-made dinners for the majority of my days, until I go to my parent's house, then I get homecooked meals.
 
Oh, by the way Happy Valentine's Day! I hope you have a blessed day and enjoy this fabulous day of LOVE! {My vday consisted of shopping at walmart hungry, and eating leftover steak and frozen mac 'n cheese, and some chocolate in the mix!}
 
heartAmber

No comments:

Post a Comment

Leave me some LOVIN!