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| Seriously awesome cookbook. Highlights include Scalloped Potatoes and this Manicotti recipe. |
This is a fabulous and easy recipe that can be changed and adjusted to whatever your creative juices - or taste buds - settle on.
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| Laid out and ready for the next step. |
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| Soaking briefly in warm water. |
I have four words for you: No-Boil Lasagna Noodles.
Your life will change when you use these for lasagna - even more when you use them to make manicotti! Why try to jam filling into those tubes when you can just make roll-ups? All you need to do is soak them for a bit in warm water until they are flexible. Once they are flexible, gently remove them and line them up on clean kitchen towels (see above).
Prosciutto really made this recipe so I highly recommend it. Just like in this photo - line each noodle with prosciutto and plop some cheese on top (in this case - a mixture of cottage cheese and ricotta, parmesan and eggs plus some herbs, salt and pepper.) Then spread the cheese out (see noodle on the right).
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| Check on the princess, I mean, pooch who is clearly too tired to care about what is happening in the kitchen. |
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| Roll each noodle up and place in a pan, seam side down. I divided this into two pans since it's just me and the hubs. One pan was enough for two meals for the two of us. |
Cover with sauce (home made here but Prego will do just fine if you're in a rush - just be sure to add a little extra as the noodles will absorb a lot of liquid), sprinkle with parm and romano and place sliced of fresh moz on top. Freeze one*, bake the other.
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| Finished product! Put this under the broiler for a minute or two once it's baked to get that nice roasty cheese. |
I was shocked at how easy this was. I'm excited for its versatility. Add sausage or thinly sliced meatballs. Pepperoni? Chicken? Whatever you'd like! Make it with a white sauce and mushrooms if that suits your fancy. Lactose intolerant? I'm so very sorry....but you *could* stuff these with a hearty meat sauce. Vegetarian? Stuff it with eggplant and zucchini. The possibilities are endless.
*We ate the frozen one over a month after during a particularly busy week and it was just as good as the day it was made, and so easy to pull out of the freezer and bake.
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