Monday Dinner, June 4, 2007
Manicotti with Tomato Salad
Our Rating: * * *
We saw these shells in the store and decided to make Manicotti. Ryan found a good recipe for the filling which included fresh parsley, ricotta cheese (1c), mozzarella cheese(1c), and parmesan cheese(1/2c). Add in 1 beaten egg, salt and pepper. Mix together well. Put mixture in a ziploc bag and cut off one of the bottom corners of the bag to squeeze the cheese mixture into the cooked shells. Put a layer of sauce (we use Prego Traditional, it's the best! [send me free stuff]) on the bottom of a baking dish, put the filled shells in and put more sauce on top, (make sure you coat it pretty well so that the shells don't dry out). Sprinkle some Mozzarella on top and bake at 350 for about 45 min to an hour.
The tomato salad was originally a cucumber/tomato salad, but the cucumber we bought was horribly bitter so we couldn't use it. Instead we just left it at halved grape tomatoes and tiny strips of red onion. I made a simple vinaigrette with olive oil, balsamic vinegar, and pepper and poured it in a bowl on top of the tomato and onion. Put it in the fridge for about an hour. When ready to eat, sprinkle shredded parmesan cheese on top.
I thought this was very good. Ryan wasn't as happy with it. I don't remember why but overall we were satisfied with it.
SMB
Our Rating: * * *
We saw these shells in the store and decided to make Manicotti. Ryan found a good recipe for the filling which included fresh parsley, ricotta cheese (1c), mozzarella cheese(1c), and parmesan cheese(1/2c). Add in 1 beaten egg, salt and pepper. Mix together well. Put mixture in a ziploc bag and cut off one of the bottom corners of the bag to squeeze the cheese mixture into the cooked shells. Put a layer of sauce (we use Prego Traditional, it's the best! [send me free stuff]) on the bottom of a baking dish, put the filled shells in and put more sauce on top, (make sure you coat it pretty well so that the shells don't dry out). Sprinkle some Mozzarella on top and bake at 350 for about 45 min to an hour.
The tomato salad was originally a cucumber/tomato salad, but the cucumber we bought was horribly bitter so we couldn't use it. Instead we just left it at halved grape tomatoes and tiny strips of red onion. I made a simple vinaigrette with olive oil, balsamic vinegar, and pepper and poured it in a bowl on top of the tomato and onion. Put it in the fridge for about an hour. When ready to eat, sprinkle shredded parmesan cheese on top.
I thought this was very good. Ryan wasn't as happy with it. I don't remember why but overall we were satisfied with it.
SMB
This entry was posted by Stephanie Briones, on
Tuesday, June 5, 2007.
You can leave your response.
leave a response