Manicotti (pasta) Casserole

Preface

1. Manicotti is an Italian-American type of pasta. The layman would suspect an oversized Penne Rigate here, but that’s not it. Originally, dishes with manicotti were made from crepe dough and then moved into my kitchen when modified. Manicotti are very large pasta tubes, I only know them in a corrugated shape that are filled and then baked. One could assume the possibility of preparation is similar to that of cannelloni. Similar to the Italian cannelloni, manicotti can be extruded in the form of a tube (with a pasta machine) or rolled out of sheets of dough. In well-stocked Kaüfhäuser you can find them in pasta shelves or the delicatessen department.

preparation

1. While you are putting the filling together, put the manicotti in boiling water for about 8 minutes. You do this to give the pasta some flexibility, because my experience has shown that this pasta can break extremely quickly. This slight parboiling reduces the cooking time in the oven by approx. 8-10 minutes.
2. Now prepare the filling (pre-cooked ingredients or leftovers are best) to your taste. Make sure that these ingredients match the cooking time of the manicottis – otherwise the result will be more or less optimal. Put these in a piping bag and then fill the prepared manicotti. Now spread a baking dish with olive oil and the garlic paste. Place the manicotti on this.
3. Remainder Pour the sauce over it and sprinkle with a grated cheese of your choice. I like to take Gouda, Mozzarella or Edam cheese – depending on the intensity of the crust I want to achieve.
4. Now put the mold in the oven at 200 degrees for 20 minutes. I choose 190-200 degrees O / U heat – but that again depends on the oven. If you still feel like it – how about a small salad that you prepare during this time? I served it with a very simple tomato salad. Casserole dish on the table and everyone serves themselves!

Bon appetit and culinary greetings your Biggi ♥