|
Manicotti Alla Romana
OMG! What a great recipe. I doubled the meat as I added 1 lb of sweet Italian sausage but forgot to buy an extra container of ricotta. I ended up putting in a leftover amount of goat cheese. It turned out great! I had WAY too much filling left over (as expected) so I put the meat mixture in a ziplock and threw it in the freezer. I didn't cook the noodles before hand and stuffed the raw shells using a small spoon, it was so much easier. Just make sure you add more sauce to the bottom of the pan and around each manicotti. I baked them covered for about 55 min, then uncovered with the added parm cheese for another 10 min. Let stand for 10 mins as stated. AWESOME!
1 user found this review helpful
|
Reviewed On:
Nov. 5, 2008
|