Meat and cheese Manicotti

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s