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Stuffed Manicotti with Pattis Homestyle Pasta Sauce


 



Happy Tuesday folks. I hope is getting to enjoy a beautiful day like we are having here in Western Kentucky. I sure could get

used to days like this. But since it is still January, it isn’t likely. But you know what they say about Kentucky weather. If you don’t like just hang around and it will change soon.


As I was walking around the gift shop at Patti’s last night, I happened upon an item that I knew we had but had somehow let it slip past me when I was doing recipes. So today I am trying a new recipe so that I can introduce you to Patti’s Homestyle Pasta Sauce. It is now going to be on my favorites list. It’s roasted tomato flavor adds just the right taste everyone loves when making homemade pasta dishes.


I decided to make stuffed Manicotti and so happy that I did. It was my first time making it so it was a learning experience as well. 1st lesson, use that pastry bag!!! Makes stuffing those shells so much easier.


So let's start at the beginning. You will need 1 Jar of Patti’s Homestyle Pasta Sauce, 8 manicotti shells (uncooked), 2 cups Ricotta cheese, 1 cup shredded parmesan cheese, 4 cups

Mozzarella cheese, 6 oz chopped mushrooms, 1 tsp Italian seasoning, ¼ tsp black pepper.


In a bowl mix, ricotta, parmesan, mushrooms, Italian seasoning and pepper. Mix well and place mixture in pastry bag. Pipe mixture into shells. Pour ½ pasta sauce in bottom of baking dish. Place filled shells in baking dish. Cover with remainder of pasta sauce and bake for 45 minutes at 375. After 45 minutes remove dish from the oven and cover with mozzarella cheese and chopped parsley. Return to oven long enough to melt cheese.


I prepared a platter with a bed of Italian sausage cooked with mushrooms and pasta sauce. Placed my shells on platter and served. There was nothing left on the platter at the end of lunch. So I take that as a success.


I hope you all enjoy this as much as my bunch did.


Got to get off here and get out in this sunshine. Y'all have a great day.


Until next time,


Bev



 







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