This time of year feels so nostalgic for me and always takes me back in time a little. Meals like manicotti, garlic bread and salad send me back to grade school. I lived in a small town with most of our family within a couple of miles. We used to all gather at my Granny’s house on random Wednesday nights or for someone’s birthday for a family dinner – all the kids coming from volleyball, football practice or gymnastics. Dinner would’ve been Chicken & Rice or Spaghetti & Meatballs, and a Fruit Pie or Angel Food Cake for dessert.
I’ve recently updated this old family dinner staple with more nutrition. I added an entire box of frozen spinach to the cheese filling (mozzarella & cottage cheese) and added carrots, mushrooms and celery to the meat sauce. I served it with a classic romaine salad with tomatoes and cucumbers… and herbed garlic bread. Yes, there was bread and cheese and pasta… but also so many vegetables. And everyone cleaned their plates.
I had a last minute ah-ha moment just before we stuffed the shells. I put the filling into a Large Piping Bag and it made what is normally a messy job, so quick and easy. Highly recommend.
Large Piping Bag >
Another thing I like to do is to save the leftover meat sauce in individual containers for the freezer (available here). I can get these out for a hearty lunch this fall and eat it with a hunk of bread or use it for a quick dinner for Emma and I if Mike is out of town. These little steps save me from running to Chick-Fil-A during the week.
Paper Containers >
Classic Manicotti
serves 4-6
Manicotti Shells (12 in a package)
2 cups shredded mozzarella cheese
16 oz. cottage cheese
1 box of frozen spinach, thawed
2 teaspoons of garlic salt
1 egg
…
1 pound of ground beef
1 teaspoon of sea salt
1/4 onion, small dice
4 carrots, small dice
2 ribs of celery, small dice
3 cloves of garlic, minced
28 oz. can of crushed tomatoes
1 teaspoon of dried Italian herbs
2 bay leaves
1/4 teaspoon of red pepper flakes (optional)
Cook manicotti shells in a large pot of salted boiling water just until al dente. Meanwhile, make meat sauce.
Meat Sauce : In a large skillet, brown ground beef. Add onions, carrots, celery and cook for about 5 minutes until softened. Add garlic and herbs, cook for 1 minute, then add tomatoes. Simmer for 15-30 minutes.
Pasta : Once pasta has cooked, lay out the shells on a Baking Sheet lined with Parchment Paper to keep from sticking. Make filling by stirring together cheeses, spinach, garlic salt and egg. Put filling into a Large Piping Bag and pipe into the shells. Place sheets in a casserole or individual baking dishes. Top with meat sauce, then bake at 350 for 20-25 minutes until hot and melty.
Serve with Classic Salad & Herbed Garlic Bread.
