Green Apple Manicotti

Marc · 08-24-2007, 09:41 AM

Green Apple Manicotti
(Serves 6-7 as a main course, 3-4 by itself)

Ingredients for Sauce:

Ground Beef - 1/2 lbs.
Ground Turkey - 1/2 lbs.
Apple Cider Vinegar
Olive Oil - 2 TBSP
Medium Onion - 1, Diced
Green Apple - 1, Minced
Tomato Sauce - 30 OZ
Tomato Paste - 12 OZ
Brown Sugar - 2 TBSP
Parsley - Chopped, about 2 TBSP
Oregano - Dried and Chopped (Like it comes in jars) - 2 TBSP
Salt - 1 TSP
Cracked pepper - To taste (I use about a TSP)
Bay Leaf - 1

Ingredients for Pasta:

AP Flour - 1 Cup
Eggs - 4
Olive Oil - 1 TBSP
Salt - 1 TSP
(specifically, use table salt here for more even melting)
Water - 1 Cup

Ingredients for Manicotti Filling:

Ricotta Cheese - 2 Cups
Grated Parmesan - About 2 TBSP
Salt - 3/4 TSP
Eggs - 2
Shredded White Cheeses - 8 oz.
(You can use just mozarella, but Sargento's puts out a Mozzarella/Provalone blend that's excellent for this).

Topping: Freshly Shredded Parmesan

Step 1 - Make the Sauce

1. In your favorite skillet, combine ground beef and turkey with a splash of Apple Cider Vinegar and brown (I'm sorry I don't have an exact measurement, I just pour to my best judgement). Drain when finished.

2. In a seperate saucepan over medium heat, sweat apples and onion in olive oil until tender and golden (about 10 minutes on my stove).

3. Add remaining ingrediants and heat on high until boiling, stirring frequently (to keep the paste from sinking to the bottom and scorching into a blob of goo).

4. Once boiling, reduce heat to a low simmer and add browned meats. Allow to simmer for 30 minutes before removing bay leaf.

Step 2 - Make the Pasta

What we're trying to do here is make "pasta pancakes" that we can roll into tubular pasta.

1. In a small bowl, mix pasta ingredients until combined (I just throw it in a mixer and set it to low to avoid backsplash). Some lumps are normal.

2. Take a skillet (roughly 7-inches) and lightly oil (I use Pam honestly). Set over medium high heat.

3. Pour in 1/4 cup of batter and roll pan around until evenly distributed. Cook until top is set, about 30 seconds. DO NOT FLIP. Some slight browning on the underside is okay, but too much means it's time to reduce your heat slightly.

4. Transfer pancake to wax paper to cool, then repeat (re-oiling as necessary).

Yields about 7 Pancakes.

Step 3: Start preheating the oven to 375 Degrees.

Step 4: Assemble Manicottis

1. In a medium bowl, mix filling ingredients until well blended.

2. Spoon 2 heaping tablespoons into each pasta pancake.

3. Fold two edges of each pancake over then roll. Leave seam-side down.

Step 5: Assemble and Bake

1. In a roasting pan (I use a 16 x 11), spoon about 1/3 of the sauce into the bottom and evenly distribute.

2. Arrange Manicottis seam side down in pan.

3. Pour remaining sauce over manicottis, and top with shredded parmesan (again, sorry for not having an exact measurement, but this is largely dependent on taste).

4. Bake for 30 minutes, or until hot and bubbly, then serve. With appetizers or prior courses, one manicotti per person will do nicely. If you're eating it by itself you might want to consider serving two per person.

5. Enjoy!

08-24-2007, 09:41 AM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28 Posts: 2,705 Rep Power: 47	Green Apple Manicotti Green Apple Manicotti (Serves 6-7 as a main course, 3-4 by itself) Ingredients for Sauce: Ground Beef - 1/2 lbs. Ground Turkey - 1/2 lbs. Apple Cider Vinegar Olive Oil - 2 TBSP Medium Onion - 1, Diced Green Apple - 1, Minced Tomato Sauce - 30 OZ Tomato Paste - 12 OZ Brown Sugar - 2 TBSP Parsley - Chopped, about 2 TBSP Oregano - Dried and Chopped (Like it comes in jars) - 2 TBSP Salt - 1 TSP Cracked pepper - To taste (I use about a TSP) Bay Leaf - 1 Ingredients for Pasta: AP Flour - 1 Cup Eggs - 4 Olive Oil - 1 TBSP Salt - 1 TSP (specifically, use table salt here for more even melting) Water - 1 Cup Ingredients for Manicotti Filling: Ricotta Cheese - 2 Cups Grated Parmesan - About 2 TBSP Salt - 3/4 TSP Eggs - 2 Shredded White Cheeses - 8 oz. (You can use just mozarella, but Sargento's puts out a Mozzarella/Provalone blend that's excellent for this). Topping: Freshly Shredded Parmesan Step 1 - Make the Sauce 1. In your favorite skillet, combine ground beef and turkey with a splash of Apple Cider Vinegar and brown (I'm sorry I don't have an exact measurement, I just pour to my best judgement). Drain when finished. 2. In a seperate saucepan over medium heat, sweat apples and onion in olive oil until tender and golden (about 10 minutes on my stove). 3. Add remaining ingrediants and heat on high until boiling, stirring frequently (to keep the paste from sinking to the bottom and scorching into a blob of goo). 4. Once boiling, reduce heat to a low simmer and add browned meats. Allow to simmer for 30 minutes before removing bay leaf. Step 2 - Make the Pasta What we're trying to do here is make "pasta pancakes" that we can roll into tubular pasta. 1. In a small bowl, mix pasta ingredients until combined (I just throw it in a mixer and set it to low to avoid backsplash). Some lumps are normal. 2. Take a skillet (roughly 7-inches) and lightly oil (I use Pam honestly). Set over medium high heat. 3. Pour in 1/4 cup of batter and roll pan around until evenly distributed. Cook until top is set, about 30 seconds. DO NOT FLIP. Some slight browning on the underside is okay, but too much means it's time to reduce your heat slightly. 4. Transfer pancake to wax paper to cool, then repeat (re-oiling as necessary). Yields about 7 Pancakes. Step 3: Start preheating the oven to 375 Degrees. Step 4: Assemble Manicottis 1. In a medium bowl, mix filling ingredients until well blended. 2. Spoon 2 heaping tablespoons into each pasta pancake. 3. Fold two edges of each pancake over then roll. Leave seam-side down. Step 5: Assemble and Bake 1. In a roasting pan (I use a 16 x 11), spoon about 1/3 of the sauce into the bottom and evenly distribute. 2. Arrange Manicottis seam side down in pan. 3. Pour remaining sauce over manicottis, and top with shredded parmesan (again, sorry for not having an exact measurement, but this is largely dependent on taste). 4. Bake for 30 minutes, or until hot and bubbly, then serve. With appetizers or prior courses, one manicotti per person will do nicely. If you're eating it by itself you might want to consider serving two per person. 5. Enjoy! __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?