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 IzF, yes, the dish will taste differently if you leave it hot, just like a hot tomato soup tastes different from a cold one (gazpacho). I'm sure it would taste fine either way but temperature does effect taste and texture.
That isn't the exact recipe. She's reduced the spices, the bicarb, and left out the anise completely. But looks like you can use 1/3 of Ian's recipe for a 2-layer 8" cake.
Hi Orin, you could substitute any flavored syrup, or just use sugar (though you'll probably need to add a bit more milk to the crepes, and you might want to add some vanilla or other flavor to the cream). As for heavy cream, yes that will work better.
Hi Marc! I'm planning to make it this weekend. I just wanted to ask what I can substitute with the maple syrup? And can I use a heavy cream instead of a whipping cream? Thanks! Cook on!
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