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 can't speak for the crust, as I used store-bought, but the filling was amazing. I used the juice of 1 Meyer lemon instead of a regular lemon, which gave it just the right amount of tartness for my tastes. A large lemon would have been too much, I think.
I think the main purpose of sealing with a lid on is to prevent the dough from drying out and forming a skin rather than holding gasses in the dough. A shower cap or cling wrap should do the job while allowing the dough to expand.
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Follow directions.Check the recipe's directions: Step 1- heat oil, add corn & sugar, stir, THEN PUT LID ON!I do like where someone said, wait til 1 or 2 kernals pop til pour in sugar and put lid on.
What kind of peas are you using? Did you soak them? Sometimes if peas or beans are really old they take longer to cook. Whole dry peas should be soaked overnight. Split peas shouldnt take long to cook and don't need to be soaked. If you're having trouble, you could add a piece of kelp to the soup, it helps to tenderize legumes, remove it before ser
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