I kinda love any meal that allows me to put cheese in a piping bag. Enter, Manicotti. This recipe calls for pasta sheets, which can be purchased at most grocers. Mine was out this week so I made “mini-manicotti” with lasagna noodles cut directly in half and rolled as usual.
- 1lb. pasta sheets
- 1lb. lean ground beef/ ground turkey
- 1 jar tomato sauce- I suggest Bertoli tomato basil sauce
- 1 small onion, chopped
- 1 large garlic clove minced
- 15oz. tub Ricotta cheese
- 1 c. cottage cheese
- 1 tablespoon sour cream
- 1 tablespoon chopped basil
- 1 tablespoon dried thyme
- Salt and pepper to taste
- Brown meat, garlic, and chopped onion with salt a pepper. Drain.
- Add back to pan, add sauce. Turn on low. *I let this simmer down at least an hour before I prepare anything else, however that is optional.
- In a bowl, mix ricotta, cottage cheese, and sour cream.
- Add basil, salt, pepper, and thyme. Mix thoroughly and chill.
- Boil water with a pinch of salt and cook pasta to al dente. You do not want to overcook your pasta as it will also cook slightly in the oven.
- Rinse pasta and let cool so you can handle it.
- Meanwhile, add a small layer of your meat sauce to a baking dish.
- Preheat oven to 400 while you prepare your manicotti.
- To pipe the manicotti, all you need is a large freezer bag. Open the bag and set into a cup. Fill your filling into the corner of the bag, twist at the top and secure with a rubber band.
- Cut the corner off with scissors, about 1/4″.
- Roll your pasta sheet into a roll, securing the ends to one another.
- Pipe filling all the way through.
- Lay on top of sauce in baking dish and pour remaining sauce over your manicotti.
- Smother in mozzarella and left over chopped basil.
- Cook for 40 minutes or until sides are bubbling and cheese is brown.