Tonight we decided to give the oven a pretty hefty workout, so we put together some manicotti, and a pumpkin pie (great combo, huh?). We followed Giada’s beef and cheese manicotti recipe, but we used some ground pork instead of beef, and added about 1.5-2 tablespoons of basil, 1/4 teaspoon of thyme, a pinch of sage, 1 tablespoon of parsley, and 1.5-2 tablespoons of oregano. For the cheese, we substituted some of the parmesan for some romano we had stashed in the fridge. We also had a fairly heavy grind of pepper in there too. For the sauce, we just put together the tomato sauce recipe posted here. The end result was a much more delicate meat manicotti than you might typically find. The richness and the creaminess of the cheese comes through, and the sauce thickens to a beautiful sweet and rich tomato flavor.