Manicotti/Pic

[Roxy15]

Manicott

 

16 Manicotti Pasta Shells

8 Eggs

1-1/2 Cups Self-Rising Flour

1/2 Cup Evaporated Milk

1/2 Cup Chicken Broth

1/2-lb. Bulk Italian Turkey Sausage

1/2-lb. Ground Chicken

1-1b. Cottage Cheese

1-lb. Grated Parmesan Cheese

1-lb. Shredded Mozzarella Cheese

1/4 Cup Chopped Fresh Flat Leaf Parsley

2-1/2 Cups Prepared Pasta Sauce

1/4 Tsp. Crushed Red Peppers

3 Garlic Cloves, Minced

2-1/2 T. Garlic Oil

1/4 Tsp. Fresh Torn Thyme

1/4 Tsp. Fresh Torn Basil

1/2 Cup Broccoli Florets, Finely Chopped

1 Tsp. Italian Seasoning

1/4 Tsp. Nutmeg

 

Get out a heavy pot, add  5-6 cups of salted water, bring to a boil, add the pasta and cook just this side of al dente, following the package directions.  The shells will continue to cook in the oven, be sure not to overcook! 

 

Remove from the pot and set aside, do not rinse!  

 

In a large bowl, add the eggs and beat until light and fluffy.  Add the flour, milk, and chicken broth, mix well, set aside.  

 

In a skillet, add the oil and the meat, cook until the meat crumbles and turns brown.  

 

Add the dry seasonings, nutmeg, parsley, thyme, garlic, broccoli, and basil taste, adjust dry seasoning to fit your taste.  

 

Add to the flour mixture along with 1/2 of the cheeses, mix well.  

 

Now it's time to stuff the shells. Get out a plastic bag, fill the bag with the meat mixture. Cut a corner diagonally. Push the meat mixture into the shells. Put the stuffed shells on a lightly sprayed baking pan. 

 

Pour the pasta sauce on top. Bake for about 15-17 minutes.  

 

Remove from the oven, add the remaining cheeses, return to the oven for approximately 6-8 minutes, or until all the cheese is melted and bubbly.