Manicotti, a tasty Italian comfort food, brings the taste of Italy right into your home. It makes you think you are in Italy. You should be glad that you were present at this wine and dine event. This Manicotti dish is so delicious, and it was paired with a blend of wine, “Zipline Red,” one of our red wines from our Wine of the Month Club that comes from Napa Valley Wine Country.
Manicotti is a delicious gourmet recipe that will have you wanting it often. But let’s just cut the crap and get you started on making this manicotti dish now!
What Will You Use In The Manicotti?
Manicotti Shells (14 shells) 1 8 oz. pkg
- Manicotti Shells (14 shells) 1 8 oz. pkg
- Ground beef 1/2 pound (you can substitute chicken for ground beef and Italian sausage)
- 1/2-pound mild Italian sausage casings removed
- 1/2-pound mild Italian sausage casings removed
- 2 garlic cloves, minced
- Salt and pepper 1/4 tsp each
- Yellow onion, 1/2 medium, chopped
- 1 recipe for homemade marinara sauce, or if you use the one from the store, 3 3/4 cups
- 2 eggs
- 2 tablespoons chopped fresh basil or 1/2 tablespoon dried
- 1 cup sour cream, full fat, is best
- 2 tablespoons chopped fresh parsley or 1/2 tablespoon dried
- 3 cups whole milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cups freshly grated mozzarella
- 1/4 teaspoon nutmeg
- 1/4 tsp EACH salt and pepper
- 3 3 3/4 cups store-bought (warmed)
For the topping,
- 1 1/2 cups freshly grated mozzarella
- 1/2 cup freshly grated Parmesan
Marinara Sauce: Oh, so easy!
- 1 28-ounce can of crushed tomatoes without added seasonings
- 3 tablespoons tomato paste
- 1/2 tablespoon reduced-sodium soy sauce
- 2 teaspoons dried parsley
- 1 teaspoon balsamic vinegar
- 1/2 tablespoon chicken bouillon
- 1 tablespoon dried basil
- Dried oregano, 1 teaspoon
- 1/4 tsp EACH dried thyme, salt, pepper, and red pepper flakes
- 1 whole bay leaf
- Dried oregano, 1 tsp
- 1 teaspoon dried oregano
- 1/2 tablespoon sugar, more or less to taste
- 3/4 cup water
Let’s get it together!
Line up the shells in the bottom of a long pan. Let the manicotti shells soak for 30 minutes. While they are soaking drop your vegetables, make your marinara and filling.
Use a Dutch oven or large pot to brown ground beef, sausage (chicken), and 1/2 onion over medium heat. Season with salt and pepper, add garlic and cook for 30 more seconds. Drain and leave 1 tablespoon of grease. Pour it out on a plate lined with a paper towel and let it cool.
Make the marinara as the recipe says to do it. Use the grease from the pan instead of olive oil in the recipe. (See the recipe at the bottom.)
Preheat the oven to 350. In a bowl, add the eggs and whisk. Add the rest of the cheese-filling ingredients, including the cooled meat. Stir until it is mixed well. Do this while the sauce is simmering.
Manicotti (continues)
Spray the 9 x 13 baking pan with nonstick cooking spray. Add 1 cup of marinara sauce to the bottom of the pan.
Use a paper towel to dry the manicotti shell, then fill each shell with the cheese-meat mixture. You do this by adding the mixture to a freezer-size bag, snipping the corner, and piping the filling into each end. Make sure the ends are overflowing.
Place the manicotti in the long pan in a single layer (squeeze them in). Top them with the rest of the sauce, 1 1/2 cups of mozzarella, and 1/2 cup of Parmesan. Cover very tightly with foil, and bake for 40 minutes. Lastly, uncover and bake another 10 minutes or until heated through and through and Parmesan is golden.
Let the manicotti stand for 10 minutes. Then, serve.
You will enjoy this Manicotti, and even better, pair it with the Zipline Red Wine from our Wine of the Month Club and let it bring out a whole new taste. To become a member of this great club or a customer, Go Here:
We enjoyed a joyful event as we watched this food and wine pairing become a success, happening right before our eyes. You can help us by sharing these events with us every Wednesday night at the time below.
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