How To make Julia's Manicotti
1 pk Manicotti
-(12 or so shells)
SAUCE:
2 lb Tomatoes, crushed
-(1 large can) 2 lb Tomatoes, whole
-(1 large can) 4 T Tomato paste
6 Garlic cloves
-(or less) 2 c Onions, chopped
1/2 c Olive oil
1/2 t Black pepper
2 Bay leaves
1 T Basil
1 T Oregano
1/2 t Tarragon
1/4 t Thyme
1/4 t Rosemary
1/4 t Red pepper flakes
Cayenne pepper, -to taste 1 t Parsley, preferably fresh,
-but dry will do 1 ds Red wine, dry
FILLING:
1/2 c Parsley, chopped
1 lb Ricotta
2 Eggs
1 c Mozzarella, shredded
1/2 c Parmesan cheese, grated
1/2 c Romano cheese, grated
1/2 t Black pepper
1 Garlic clove, crushed
MAKE SAUCE: Saute onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. Add cans of tomatoes along with paste, breaking any large chunks. Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes. MAKE FILLING: mix filling ingredients in bowl, reserving about 1/2 cup of the shredded mozzarella to sprinkle on top. Preheat oven to 350 degrees F. Cook manicotti until they are al dente (follow the instructions on the box). Drain and stuff each with filling mixture. Cover baking pan with about 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. Bake at 350 degrees F. for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NOTES: * This is my (American) recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. Yield: Serves 4-6. * While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a 200 95 oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. : Difficulty: moderate. : Time: 1 hour preparation, 20 minutes baking. : Precision: approximate measurement OK. : Julia Riseman : Reed College, Portland, Oregon, USA : tektronix!reed!julia : Copyright (C) 1986 USENET Community Trust
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Cannelloni recipe - Cannelloni with meat and ricotta with easy-to-follow recipe.
Stuffed in large pasta tubes with your favorite filling, cover with tomato sauce, and bake to perfection. Perfect for a family dinner or a special occasion.
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???? Ingredients:
Cannelloni shells 20 tubes
1 tomato passata 24.5 oz (700g) or 28 oz plum tomatoes
1/2 cup extra virgin olive oil divided
1 medium onion chopped and divided
1 lb. of ground beef (450 g)
1/2 cup white wine (60 ml)
1 lb. ricotta (450 g)
1/2 lb. mozzarella in small cubes (225 g)
1 egg
1/2 cup Parmigiano Reggiano (60 g) divided
Pinch freshly grated nutmeg
Salt
Fresh cracked black pepper
10 leaves Fresh basil
Directions:
???? For Sauce:
Step#1: In a medium pot sauté 1/2 of the onion in half of the olive oil. (Careful not to burn onion).
Step#2: Add a little of the passata and fry for a minute. Add the rest.
Step#3 Fill jar with about 3/4 with water and add to pot (If the tomato passata is not very thick fill only halfway with water).
Step#4- Add salt, fresh basil and bring to a boil. Lower heat to a simmer.
Step#5- Cover leaving a little opening by placing wooden spoon across the top so steam can escape. Cook for 45 minutes or until oil comes up.
???? Preparing ground beef:
In a large sauté pan add remaining oil and onion.
Step#1- Sauté without burning, add meat and bring heat on high.
Step#2- Using a flat wooden spoon break the meat apart. As the meat brown add white wine and let it evaporate. Set aside to completely cool.
????Preparing filling:
Step#1- Mix ricotta, mozzarella, egg, 1/2 of the Parmigiano Reggiano, cooked meat, nutmeg, pepper and adjust salt. Best to taste before adding raw egg.
????Assembling Cannelloni:
Step#1- Using a piping bag with a 1 inch opening fill tubes and adjust in baking dish. Leave space in between because they will expand cooking. Completely cover with sauce. Sprinkle the remaining Parmigiano Reggiano on top and bake covered for 45 minutes at 350° Fahrenheit, (180° Celsius)
Buon appetito!
Perfect for large gatherings. So easy to make ahead. This recipe will give you a guideline of amounts. Easily doubled or tripled
Cappellini all' Istriana with Lidia Bastianich | Cooking With Master Chefs Season 1 | Julia Child
Jan Birnbaum cooks from his home in the Napa Valley, preparing home-smoked salmon and scrambled egg torte with caviar. Lidia Bastianich prepares cappellini pasta with a seafood and tomato sauce.
About Julia Child - Cooking with Master Chefs:
Julia Child visits the kitchens of acclaimed master chefs, including Alice Waters, Jacques Pepin, Andre Soltner and more, where they demonstrate distinct techniques, regional recipes, and culinary tips that guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer a unique and inspirational learning experience.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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How to Make the Best Cheesy Stuffed Shells
Hosts Julia Collin Davison and Bridget Lancaster make a streamlined recipe for Cheesy Stuffed Shells.
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Hosts Julia Collin Davison and Bridget Lancaster make a streamlined recipe for Cheesy Stuffed Shells. Next, equipment expert Adam Ried reveals his top pick for 13x9 broiler-safe baking dishes. Finally, test cook Bryan Roof shows Julia how to make Eggplant Pecorino.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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