1 ounce dried mushrooms such as shiitake, soaked and drained, and finely chopped
4 cups Basic Tomato Sauce
Directions
Cook pasta, drain, and cool. Meanwhile, preheat oven to 375 degrees. In a large bowl, whisk together ricotta, eggs, thyme, oregano, and 1 cup Parmesan. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in mushrooms.
Using a plastic bag for filling, stuff cooled pasta shells (about 3 tablespoons ricotta mixture in each). Coat bottom of a 9-by-13-inch baking dish with 2 cups tomato sauce.
Line up manicotti in baking dish, and cover with 2 cups sauce. Sprinkle with remaining 1/2 cup shredded Parmesan. Bake until bubbly, about 30 minutes.
The fat levels of swedish cream is higher than US cream and therefore easier to whip (and accidentally turn into butter!) and holds it's shape. I believe swedish cream is 48% fat. After chilling it, it will be quite firm.
The ghee I purchase at the store is semi-solid! I don't use it very often (though I probably could use it much more often--which, if I used it often would warrant making it my self). As I mentioned earlier I don't refrigerate it.
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The best part about baking is anyone can do it! Men, women, even you! Jake, did you make the apples? Did you like them? I'm trying them out tomorrow. Will report back.
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