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3 Cheese Manicotti
3 Cheese Manicotti
While it’s true origins are unknown, manicotti is considered Italian-American. Large tube shaped pasta shells are stuffed with a ricotta cheese filling, topped with marinara and more cheese, and baked in the oven; much in the same vain as lasagna and cannelloni. More traditional recipes use an Italian-style crepe instead of pasta called a crespelle. Either way you go, manicotti is the ultimate Italian comfort food.
Equipment
- piping bag
- 9×13 glass baking dish
Ingredients
- 1 package manicotti shells prepared according to instructions
- 2 cups ricotta cheese
- 3 cups shredded mozzarella divided
- 1/4 cup shredded parmesan cheese
- 1 large egg beaten
Marinara Sauce
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 28 oz canned fire roasted tomatoes
- 1 cup red wine
- 1/4 cup basil chopped
- 2 tbsp dried oregano
- 2 tsp crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add in the manicotti noodles and prepare according to package instructions. Drain, rinse, and set aside.
- Heat up olive oil in a pot over medium heat. Add in the onions and sauté for 6 minutes. Toss in the garlic and cook for 2 more minutes.
- Add in the tomato paste and cook for 2 minutes.
- Pour in the canned fire roasted tomatoes and red wine. Simmer for 10 minutes over low heat.
- Add in the basil, oregano, and crushed red pepper. Simmer for 5 more minutes. Turn off the heat.
- Mix together the ricotta, 1 cup of mozzarella, parmesan, and the beaten egg.
- Fill a piping bag with the cheese mixture.
- Fill each end of the manicotti shells with the cheese mixture.
- Ladle 1 scoop of the marinara sauce into a 9×13 baking dish. Arrange the filled manicotti on the sauce.
- Pour the rest of the marinara over the manicotti. Top with the rest of the mozzarella.
- Place in a preheated 400 degree oven for 30 minutes until the cheese is melted and bubbly.
Roasted Whole Cauliflower
Roasted Whole Cauliflower
I’ve become obsessed with roasted cauliflower. Believe it or not, I’ve never had it until very recently. The cauliflower really becomes the centerpiece of any meal, overshadowing any protein that’s served with it. The best part of roasting cauliflower is that you can season it with just about anything.
Ingredients
- 1 head cauliflower
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
Instructions
- Remove the green leaves from the head of cauliflower. Core out the thick center stem, making sure to keep the head intact.
- Mix together the olive oil and spices.
- Line a baking sheet with parchment paper. Brush the top side with the spiced olive oil.
- Flip over and brush the bottom side. Place in a preheated 350° oven for 75 minutes.
Val’s Antipasti Salad
Val’s Antipasti Salad
In Italian cuisine, antipasto is looked as an appetizer to prepare the stomach for a meal; dating back to medieval times. Cured meats, seafood, olives, cheeses, and pickled vegetables are some of the many forms of antipasti. Moving forward to modern times, Italian Americans combined these ingredients in pasta salad form with a vinegar-based Italian dressing as the sauce. This particular recipe is my sweetie Val’s personal recipe, which is quite delicious. Other additions you could add to this salad include cherry tomatoes, artichokes, marinated mushrooms, salami, mozzarella, basil; just to name a few.
Ingredients
- 16 oz tri-color rotini or fusilli pasta cooked al dente
- 8 oz Monterey Jack cheese cut into 1/2” cubes
- 8 oz cheddar cut into 1/2” cubes
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 6 oz pepperoni cut into half moon slices
- 1 cup pepperoncini peppers chopped
- 1 cup black olives sliced
- 1/2 cup red onion thinly sliced
- 2 cups Italian dressing
Instructions
- Cook the pasta al dente according to package instructions. Rinse under cold water.
- Mix all of the ingredients together in a large bowl. Cover and refrigerate for 2 hours before serving.
