Manicotti (Part 1)
Another one of those things I made 3 ways 🤣
Parboil the shells so they're soft but easy to handle without tearing, I wait until the tips start to turn a lighter color.
For the sauce, heat up some olive oil then add minced garlic & onion until fragrent, a can of san marzano tomatoes, a can of fire roasted diced potatoes, fresh basil, oregano, thyme, parsley, and scallions, then simmer until the tomatoes can be mashed smooth, or if you want a thinner sauce, hit it with an immersion blender. Salt & pepper to taste, add some red pepper flakes if like a little kick.
The 1st way was with spinach, onion, garlic, ricotta, and parmesan. I wilted the spinach to get some of the water out before mixing it in the cheese. Fill the shells then cover w/ sauce, fresh mozzarella, bake @ 400° until the cheese starts to brown, then sprinkle with some fresh basil, scallions, and parsley.
The 2nd way...crisp up some bacon then brown chicken in the fat, I used some rotisserie chicken seasoning. Add broth and simmer until the chicken shreds. Once it cools mix it with ricotta, parmesan, and mozzarella. Stuff the shells then chill in the freezer until firm. Flour, egg, bread, fry until crispy then toss in the oven until finished warming through. Should be done about the same time the spinach ones finish.
3rd way was of course for my dogs 🤣 tumeric chicken filled over rice with carrots.
When preparing manicotti, parboiling the pasta shells correctly is crucial—it ensures they’re tender yet sturdy enough to hold the fillings without tearing. Waiting until the shell tips lighten in color is a helpful visual cue for this stage. The sauce is a game changer. Using San Marzano tomatoes brings a sweet yet tangy depth, and incorporating fire-roasted diced potatoes adds unexpected texture and subtle earthiness. Fresh herbs like basil, oregano, thyme, parsley, and scallions create layers of flavor that complement the tomatoes perfectly. For those who enjoy a bit of heat, a pinch of red pepper flakes elevates the sauce without overpowering it. The first filling, featuring spinach, onion, garlic, ricotta, and parmesan, is a classic combination. Wilted spinach should be squeezed gently to remove excess water to keep the filling creamy without becoming watery. Layering the filled shells with fresh mozzarella before baking at 400°F until golden ensures a melty, flavorful topping. The second variation adds a savory twist with crisp bacon and shredded chicken seasoned with rotisserie spices. Cooking the chicken in bacon fat infuses it with smoky richness. Chilling the stuffed shells before coating in flour, egg, and breadcrumbs allows the breading to adhere well, creating a crispy outer crust after frying and finishing in the oven. For pet owners, the third version offers a nutritious treat by filling manicotti with turmeric-spiced chicken mixed with rice and carrots. Turmeric adds anti-inflammatory benefits, making it a thoughtful choice for dogs. Just remember to avoid using any ingredients harmful to pets, such as garlic or onions, in their filling. Experimenting with manicotti fillings can be fun and delicious—a perfect way to personalize this traditional dish to your taste or dietary preferences. Plus, sharing a pet-friendly variant shows thoughtful care for furry family members during mealtime.
