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.
Hi Adrianna! Do you think I could leave the dulce de leche in the fridge overnight before using it? Shoiuld I pour it out into a new container beforehand? […]
After a visit to Peru came home to Canada with the recipe for Alfajores and make them every Christmas. For the sake of safety I punched a hole in my condensed milk can and had the water come half way up the can (lots of refilling). Now we can buy dulce de leche in Canada so use that. […]
I have a dumb question .. sorry. I don’t have a stand-up mixer soooo just mix it by a large bowl or do I hav e to borrow one? I am not a real baker so I can’t spend that kind of money for a stand-up mixer :'( though I would love to have one ;-) I’m sure I ’ll use it once or twice a year. ;-) I would like to try this though. Thank you for the post. […]
The water boiling out can result in some danger for sure. The water must be filled up every 15 minutes or so. I've also seen it in the slow cooker and I bet it works great. The goat's milk sounds delicious - I need to try it! Thanks, Anna. […]
PBS Food – Latest Comments
