The word ‘stuffed’ (when describing a dish,) typically conjures up visions of savory cheeses, spinach, and a variety of other delectable ingredients – delicately wrapped inside a piece of tender meat or hearty pasta. Today I made homemade manicotti shells, a la crepe-style, and stuffed them with a mixture of Ricotta and Parmesan cheeses, spinach, toasted pine nuts, and crispy pancetta! (Add anything you’d like – mushrooms and/or sun-dried tomatoes would have also been tasty! Leave out the pancetta for your vegetarian friends.) A real show-stopper, especially when your guests find out you made the manicotti shells! It honestly couldn’t be easier: Make the batter, quick griddle the manicotti shells/crepes, mix up the filling – and you’re ready to roll, literally!
1.5 Cups Flour, 1.5 Cups Milk, 6 Eggs – Whisk together until smooth – drop onto lightly greased skillet or griddle – making thin crepe-style manicotti shells. They cook very quickly – maybe a minute or two with a quick flip. Remove from pan to parchment-lined sheet pan.
Spread filling in a thin layer, roll ’em, and place in a baking dish with sauce on the bottom. Top with additional sauce and cheese, and it’s ready for the oven. 375 F (Covered – 30 Minutes) Remove foil and continue baking until bubbly and golden-brown! Buon Appetito!
Last day of winter break before going back to work tomorrow, so what better way to spend part of it than making homemade fresh pasta, Cavatelli to be exact! My absolute favorite! It’s very similar to a (potato) gnocchi, but made with ricotta cheese, and instead of little dumplings, the dough is rolled into little shells. I posted this very easy (3 ingredients) recipe a while back, and today’s updated post shows the same pasta made with my very vintage hand-crank Cavatelli machine. The previous post, Sunday Cooking, shows a picture of hand-rolled pasta shells. A little more free-form than these more uniform shells, but either way, they’re great! (If you do get your hands on a machine, it’s even more important to have very dry and well-floured dough so it doesn’t get stuck in the machine! Thanks, Dad, for that in-the-moment advice!) It’s a good idea to lay them in a single layer on a sheet pan to freeze so they don’t stick together when put in a freezer bag for storage. Take them right from the freezer into a pot of boiling salted water for 4-6 minutes. They’ll float to the top when ready! Buon Appetito!
Nothing says summer like fresh veggies from the garden! When the abundance of cherry/grape tomatoes is too much to eat now or even give away, why not make this quick and easy (1, 2, 3) fresh roasted tomato sauce? You can enjoy some of it over your favorite pasta today – and freeze in small containers to enjoy when you’re yearning for a taste of summer!
- Wash and dry (remove stems) cherry/grape tomatoes
- Toss with olive oil, kosher salt, and fresh ground black pepper on a sheet pan – roast at 400F for 30-40 minutes until the tomatoes start to caramelize and the juices escape onto the pan. Cool slightly after removing from oven.
- Blend in food processor, little by little, along with a couple of garlic cloves, a handful of Italian parsley, a few tablespoons of olive oil, and more kosher salt and fresh ground black pepper to taste.
That’s it! Enjoy over your favorite pasta and bite into summer goodness!
Truly is as easy as 1, 2, 3 – and 4 – Buon Appetito!