We still have not found any gluten free manicotti shells. So just Judy and Mike had this for dinner last night.
Manicotti Ripieni (Italian)
Served 2
Preheat the oven 350℉ (175℃)
A. Bring water to a boil, add a pinch or two of sea salt, and six manicotti shells.
1. Cook as directed.
2. Drain and separate cooked shells on wax or aluminum foil. (They stuck and tore when I tried to stuff them, because I did to do this.-Mike)
3. Let cool before stuffing.
B. Make or use canned organic spaghetti sauce.
C. Cooked 2 cups of sweet sausage meat.
D. Mixture:
1 cup (240 ml) organic cottage cheese
1 organic egg
1 Tbs. (15 ml) each: parsley and pesto
¼ tsp. (1,2 ml) each: black pepper, nutmeg, garlic powder, Italian spices, dried basil
2 chopped garlic cloves
½ cup (120 ml) each of two cheeses: Parmesan, mozzarella, etc.
some chopped basil leaves
2 cups sweet sausage meat
handful of chopped spinach leaves
1. Combine the ingredients in a bowl. Use half of the sausage meat.
2. Use a small spoon and stuff each cool manicotti shell with the mixture. (Put a finger at one end.)
3. Spray oil in an oven pan.
4. Place each stuff shell in the pan. Do not layer them.
5. Pour the spaghetti sauce over the shells.
6. Sprinkle more cheese on top.
7. Pour the other half of the sausage meat over the cheese.
8. Cover the pan with foil and bake in the oven for 30 minutes.
9. Serve with a mix salad, glass of red wine, soft background music, and the two of us,
and we have left overs!
