Backyard Chats

Easy Manicotti
May 25, 2010, 11:00 am
Filed under: Recipes

The original recipe is from Kraft Foods magazine and has been converted into a manicotti recipe by simply substituting the manicotti  tubes for the shells.  If  you’ve ever stuffed cooked manicotti shells before,  you know how messy it can be.  The trick is to not cook the tubes prior to filling; resulting in easier handling.  The final sauce will provide enough moisture to  cook the dish.    A sturdy freezer zip closure bag is often used as a substitute for a pastry bag when filling manicotti tubes. Insuring that the corner of the bag is snipped off  large enough to accommodate the filling (but not larger than the pasta tube’s hole) will help to prevent the bag from tearing.  However, Attaching a pastry coupler to the opening will provide added insurance.  Avoid trying to stuff the pasta entirely from one end. Instead, fill half way from one end and then finish filling from the opposite end.

A note here: since the homemade cheese contains less moisture than the grocery store cottage cheese, an addition of about 1/4 to 1/2 cup of liquid (either liquid squeezed from the spinach or water) will make the consistency of the filling easier to stuff into the tubes.


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