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.
I wonder if you used 9" tins like I did. Note that the recipe calls for 20cm, which is more like 7.9". It makes a difference: a 9" diameter circle is 31% bigger than a 7.87" one. So next time I'll multiply all the amounts by 1.31.
As long as you don’t use margarine if your dr has any sense he /she will be glad your eating food your body knows what to do with. Cholesterol is made by your body and there has never been a study linking high levels to any problem. A leap was made in the 1950’s when someone saw that a heart patient had high numbers. Now even John Hopkins did a big study and
@Dave Thompson @bhjulian @Sue Kriebel Marleton If any of you still need the recipe, this is the one Paul used in the masterclass episode. :) https://www.bbc.com/food/re...
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