Manicotti (Part 2)
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.
Okay, let's be real. How many of you, like me, have stood in the pasta aisle staring at manicotti and jumbo shells, wondering if they're even different? For the longest time, I just thought they were two names for the same thing! But after diving deep into pasta-making, I've learned there are some subtle, yet important, distinctions that can really change your dish. If you've been searching for clarity on 'stuffed shells vs manicotti,' you've definitely come to the right place! At first glance, both manicotti and jumbo pasta shells (also known as conchiglie giganti) seem pretty similar. They're both large pasta shapes designed to be lovingly filled with delicious ingredients, smothered in sauce, and baked until bubbly and golden. They both promise that ultimate comfort food experience. However, there are a few key differences that set them apart. First off, the shape. Manicotti are typically smooth or ridged tubes. Think of them like large, hollow cannelloni. They're usually made from a richer egg pasta dough, which gives them a slightly firmer bite. Jumbo shells, on the other hand, are, well, shell-shaped! They're wide and open, making them a natural pocket for fillings. This difference in shape often dictates how easy they are to stuff. Manicotti can sometimes be a bit trickier to fill without tearing, often benefiting from a piping bag, while shells are generally more forgiving and can be easily spooned full. Another distinction often lies in their texture and pre-cooking requirements. While both usually need to be par-boiled before stuffing, manicotti sometimes comes in no-boil varieties, though I always find a quick par-boil helps with pliability. The thicker walls of manicotti tend to hold their structure very well during baking. Jumbo shells, being a bit thinner and more open, can sometimes be more delicate, so precise par-boiling is key to prevent them from becoming mushy or falling apart. Historically, manicotti also has roots in being made from thin crêpes (sometimes called crespelle) that were rolled around a filling, rather than a dried pasta tube. While modern manicotti is mostly dried pasta, this tradition highlights its sophisticated origins. Jumbo shells are a more straightforward pasta shape, celebrated for their generous filling capacity. Fillings and Versatility: This is where both types of pasta truly shine, and where their differences become less pronounced. My three manicotti recipes, including the classic spinach and ricotta, and my unique crispy fried chicken version, could absolutely be adapted for jumbo shells. Both pasta shapes are incredibly versatile. You can go classic with ricotta, mozzarella, and spinach, or get creative with meat sauces, roasted vegetables, or even seafood fillings. The key is a flavorful filling that complements a rich, homemade tomato sauce, just like the one I detailed in my recipe. Which one should you choose? Honestly, it often comes down to personal preference or what's available at your local grocery store. If you love the idea of elegant, tightly packed tubes and don't mind a little extra care with stuffing, manicotti is fantastic. If you prefer a slightly softer texture, an easier stuffing process, and a pasta that cups your sauce beautifully, jumbo shells might be your go-to. Either way, you're in for a delicious, comforting meal that's perfect for a family dinner or entertaining friends. Don't let the names confuse you; just pick your favorite, get stuffing, and enjoy!
Looks fantastic. 😋😋😋