Manicotti, Mani-got......PotAtoes, po-tatoes

Sorry for this VERY late posting.  I've gotten caught up in spring fever, all things homeschooling and most importantly....DESSERTS.  Not sure what has gotten into me.....ok, maybe I do know what is IN me, but this resulting sweet tooth has got me hankering to bake!  I've spent a lot of free time the past two weeks doing just that.  Strawberries are popping up in the stores and I love to serve strawberries over panna cotta - so check, that's one I've made, actually not once, but twice.  And, One Hungry Mama posted a tempting Nutella Brownie Bites recipe that I just had to try - easy and delicious - best a day later as the brownies were a little crumbly fresh out of the oven.  But they set up better after a days rest.  And, lets not forget the Banana Pudding.  No crazy fancy recipe for this chica - just Jello brand vanilla pudding, wafers and bananas.  Yummo - gotta love the soggy wafers!  And while we are talking desserts, I might as well tell ya what desserts are planned for the future because yes-um, I have future desserts planned....a dessert wish list of sorts.  To be served for afternoon snack on St. Patty's Day - I have a Shamrock Shake up my sleeve from one of my favorite bloggers, The Naptime Chef. 

Anyway, back to the meal I swapped this week.  Let me first not forget to explain the title of this post.  In my litte household of three, anytime we have manicotti, we make sure to jokingly pronounce it [insert a very haughty facial expression]"mani-got"  like my Grandmother would.  Her pronunciation, let me note, does not come from adventurous times in southern Italy but more like time spent in central NJ.   From what I understand there is a following of folks that pronounce it like Grandma, but from what I also understand, it isn't proper.  Oh well, who cares how ya say it, this cheesey meaty dish was good, although next time, I'll use more sauce.  The recipe calls for very little and I prefer some red sauce with all that rich cheesy gooey-ness.  And this certainly is a cheesy one guys! Not a diet recipe. 

Beef and Cheese Manicotti – Giada De Laurentiis

Ingredients

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

and not to cheat you.....here is a post-Beef and Cheese Manicotti picture