Beefy Manicotti Prepared
Mar. 16, 2014 7:26 am
Updated: Mar. 16, 2014 1:07 pm
In my quest to to the Saturday Evening Meal for my wife and whoever happens to be visiting, I made a meal of Beefy Manicotti with a side of Roasted Brussel Sprouts. My wife was quick to point out that with her being of an Italian Hereitage, she had never
ever had a vegitable or "side" of anything with her pasta. I told her that there was nothing "green" in the main dish I was preparing and decided to try the roasted brussel sprouts. She agreed and I proceeded with what would turn out to be another fine meal
prepared by me.
The manicotti turned out just great. This is my first attempt at making manicotti and after seeing how easy it was to prepare this, I will surely be tweeking on the original recipe and adding my own twist to the creation. I would surely like to add rigotta
cheese in it and maybe a form of sgetti sauce although I favor a homemade sauce as opposed to one that is right out of the jar. Any suggestions on a good homemade sgetti sauce would be great and thank you.
Unfortunately we only have 1 oven so I prepared the manicotti 1st and then did the brussel sprouts last. I thought that the 30-40 minutes required to cook the brussel sprouts would have us eating late and the manicotti to become cold. We did eat a bit
later then expected but the manicotti was still warm and the brussel sprouts were to die for. Some of the leaves came off the sprout while roating and made for pretty tasty brussel sprout "chips" to nibble on while preparing a plate.
Bottom line is that the meal was a great success and me and the wife were very pleased with the outcome of my 1st attempt at manicotti.