cheese filling
1 medium size whole milk ricotta cheese
1 handful of shredded mozzarella cheese
1 handful of shredded parmesan cheese
1 large egg
parsley, basil, salt, pepper to taste
sauce
1 can crushed tomatoes
1 can tomato paste
1 half onion, sauteed and minced
1 large tomato, minced
oregano, basil, coarse salt to taste
cut one red bell pepper in half, remove the seeds, and put in the oven on a cookie sheet at 400 degrees until, whenever.
cook the manicotti al dente, drain and rinse with cool water. fill each pasta tube with cheese filling (make a huge mess). grease a 9x9 glass baking dish, pour in half the sauce and place the manicotti on top. cover with the rest of the sauce. Slice the red pepper and layer on top of the sauce. Cover with fresh mozzarella. Bake at 350 for 30 minutes.
Sep 2, 2009
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Is there an easy way to fill the noodles without exploding cheese everywhere or breaking them?
ReplyDeleteA real chef would tell you to use a piping bag, like the kind cake decorators use for frosting. I will tell you to scoop the cheese mixture in to a ziploc bag, close it off, and then snip off a lower corner of the bag. You can operate this just like a piping bag, except it's cheaper.
ReplyDeletehttp://en.wikipedia.org/wiki/Pastry_bag