I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
Is there any real difference in dried manicotti vs. dried shells. Looks like pretty much the same recipes will do in either one. Thanks for any advice. Dee Dee
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
I have made it a few times. I tried a pastry bag and it turned out to be just as easy to use a spoon and fingers. My best suggestion is to not make too many at a time :-) I always stuff them dry and then use lots of sauce to soften them up during cooking. Old Italian cooks may cringe, but it works for me.
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
I use my fingers, but I usually cook the noodles first, too.
Quoted message said:
Is there any real difference in dried manicotti vs. dried shells. Looks like pretty much the same recipes will do in either one.
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
I use my fingers, but I usually cook the noodles first, too.
Do you try to play pool with a piece of rope too? :-) I made the mistake of cooking the pasta once. Never again. It turned out to be much easier to stuff the hard shells that after they are cooked because they flop over and / or tear.
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
If you are doing a lot of them, then piping is worth the extra mess. (heck, use a baggie and cut a corner off. then there won't be a mess to worry about...) Otherwise a small spoon or spatula to push it in works fine.
I found a very easy way. You take your filling and put it in a small sandwich bag (similar to the pastry effect but its smaller and easier to fill) Cut the tip and fill the manicotti. Because the tip of the bag is smaller than a normal pastry bag it fills with less mess.
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
Is there any real difference in dried manicotti vs. dried shells. Looks like pretty much the same recipes will do in either one. Thanks for any advice. Dee Dee
The only way to really get the filling in is to make your own shells. The next best thing is to make a casserole using ziti. I use the same recipe for filling and sauce and just layer it in a deeper dish. Tastes just the same. Doesn't impress the company quite as much.
-- Susan N.
"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Serene said:
Quoted message said:
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
I use my fingers, but I usually cook the noodles first, too.
Do you try to play pool with a piece of rope too? :-) I made the mistake of cooking the pasta once. Never again. It turned out to be much easier to stuff the hard shells that after they are cooked because they flop over and / or tear.
If you don't cook them, where do they get their moisture from? The sauce they're baked in?
"Doug Kanter" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Serene said:
>I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni
and
Quoted message said:
Quoted message said:
Quoted message said:
>I'm >sure Barilla will be good! I wouldn't have bought it except for you >using >it.) I've never tried to fill a dried manicotti. They look like they >are >about 5 to 5-1/2 long. Does anyone know how to get a filling in
easily?
Quoted message said:
Quoted message said:
Quoted message said:
>Do >you pipe it in? Push it it with a knife - hehe. >One recipe on cooking.com says "spoon it in."
I use my fingers, but I usually cook the noodles first, too.
Do you try to play pool with a piece of rope too? :-) I made the mistake of cooking the pasta once. Never again. It turned out to be much easier to stuff the hard shells that after they are cooked because they flop over and / or tear.
If you don't cook them, where do they get their moisture from? The sauce they're baked in?
Yep. If I'm making a cream sauce, I par boil the noodles first - just firm enough to be able to stuff with a spoon. Some tear, but I put that side down. If I'm using a red sauce, I make it watery and don't par boil the noodles first. It works fine.
"The Cook" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dee Randall said:
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
Is there any real difference in dried manicotti vs. dried shells. Looks like pretty much the same recipes will do in either one. Thanks for any advice. Dee Dee
The only way to really get the filling in is to make your own shells. The next best thing is to make a casserole using ziti. I use the same recipe for filling and sauce and just layer it in a deeper dish. Tastes just the same. Doesn't impress the company quite as much.
-- Susan N.
Thanks, Susan. Do you mean you make your manicotti from scratch, fresh. Then you roll up your dough around the filling?
I've bought fresh made (not dried) manicotti already filled and ready to bake, but it was certainly nothing special for the price it cost. What I've seen frozen, and in restaurant are always flat in appearance. Not the round tubes I just bought.
Do you try to play pool with a piece of rope too? :-) I made the mistake of cooking the pasta once. Never again. It turned out to be much easier to stuff the hard shells that after they are cooked because they flop over and / or tear.
If you don't cook them, where do they get their moisture from? The sauce they're baked in?
They get the moisture from the filling and the sauce. I usually add a little water to the sauce and seal the pan with foil. The pasta always turns out nicely cooked in the same time that you would bake it with cooked pasta. It saves the time it takes to boil the pasta, having to clean another pot, having to deal with hot manicotti shells. I learned a long time ago that there are some types of pasta that you don't need to boil first if they are are going to be stuffed and then cooked in a sauce. That advice came from an Italian friend.
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Doug Kanter said:
Quoted message said:
Do you try to play pool with a piece of rope too? :-) I made the mistake of cooking the pasta once. Never again. It turned out to be much easier to stuff the hard shells that after they are cooked because they flop over and / or tear.
If you don't cook them, where do they get their moisture from? The sauce they're baked in?
They get the moisture from the filling and the sauce. I usually add a little water to the sauce and seal the pan with foil. The pasta always turns out nicely cooked in the same time that you would bake it with cooked pasta. It saves the time it takes to boil the pasta, having to clean another pot, having to deal with hot manicotti shells. I learned a long time ago that there are some types of pasta that you don't need to boil first if they are are going to be stuffed and then cooked in a sauce. That advice came from an Italian friend.
Barilla lasagna noodles work well this way, although I have a friend who invariably burns them, but that's a whole 'nother subject.
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
Is there any real difference in dried manicotti vs. dried shells. Looks like pretty much the same recipes will do in either one. Thanks for any advice. Dee Dee
I cook lasagna noodles and roll the filling up in them.
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
Is there any real difference in dried manicotti vs. dried shells. Looks like pretty much the same recipes will do in either one. Thanks for any advice. Dee Dee
I use my piping bag and leave the outter tip off so that the opening is nice and wide. I also don't cook them first, as I discovered if I dilute my sauce a bit and use plenty, baking covered until the last few minutes. It works great. Goomba
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
Manicotti should be cooked prior to filling, just don't overcook, about three quarters cooked is perfect. If filled uncooked you won't be able to stuff enough filling in, then when they cook they will double in diameter and you'll have sicko looking flat manicotti. To fill use one of those trigger type cookie presses with a suitibly sized decorator tip, couldn't be simpler... no muss, no fuss, and you can easily fill a hundred in under an hour.
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Dee Randall said:
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
Is there any real difference in dried manicotti vs. dried shells. Looks like pretty much the same recipes will do in either one. Thanks for any advice. Dee Dee
I use my piping bag and leave the outter tip off so that the opening is nice and wide. I also don't cook them first, as I discovered if I dilute my sauce a bit and use plenty, baking covered until the last few minutes. It works great. Goomba
Thanks,Goomba -- and everyone else for replyng to my request. Dee Dee
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
I have made it a few times. I tried a pastry bag and it turned out to be just as easy to use a spoon and fingers. My best suggestion is to not make too many at a time :-) I always stuff them dry and then use lots of sauce to soften them up during cooking. Old Italian cooks may cringe, but it works for me.
I used to make stuffed manicotti, before I acquired Crash. He says he doesn't like it, but I'm not so sure he's ever tried it. Anyway ... I cooked the pasta until it was just barely pliable, but not to the point where it tore when I was stuffing it. I found that partially cooked manicotti was a lot easier to work with than with either dry or fully cooked versions.
I have made it a few times. I tried a pastry bag and it turned out to be just as easy to use a spoon and fingers. My best suggestion is to not make too many at a time :-) I always stuff them dry and then use lots of sauce to soften them up during cooking. Old Italian cooks may cringe, but it works for me.
I used to make stuffed manicotti, before I acquired Crash. He says he doesn't like it, but I'm not so sure he's ever tried it. Anyway ... I cooked the pasta until it was just barely pliable, but not to the point where it tore when I was stuffing it. I found that partially cooked manicotti was a lot easier to work with than with either dry or fully cooked versions.
I get confused with those stuffed pastas. Some have meat fillings, some have cheese fillings. Personally, I prefer the cheese.
I picked up a box of Barilla (Wayne, I know, I tried to find Ronzoni and I'm sure Barilla will be good! I wouldn't have bought it except for you using it.) I've never tried to fill a dried manicotti. They look like they are about 5 to 5-1/2 long. Does anyone know how to get a filling in easily? Do you pipe it in? Push it it with a knife - hehe. One recipe on cooking.com says "spoon it in."
I use my fingers, but I usually cook the noodles first, too.
Do you try to play pool with a piece of rope too? :-)
Heh. Nope. But I grew up in a Jewish/Italian momma's kitchen, where playing with noodles was something I did from early childhood.
Quoted message said:
I made the mistake of cooking the pasta once. Never again. It turned out to be much easier to stuff the hard shells that after they are cooked because they flop over and / or tear.
I don't like the texture of noodles that are baked from dry. I just have to cook them first.
Do you try to play pool with a piece of rope too? :-) I made the mistake of cooking the pasta once. Never again. It turned out to be much easier to stuff the hard shells that after they are cooked because they flop over and / or tear.
If you don't cook them, where do they get their moisture from? The sauce they're baked in?
They get the moisture from the filling and the sauce. I usually add a little water to the sauce and seal the pan with foil. The pasta always turns out nicely cooked in the same time that you would bake it with cooked pasta. It saves the time it takes to boil the pasta, having to clean another pot, having to deal with hot manicotti shells. I learned a long time ago that there are some types of pasta that you don't need to boil first if they are are going to be stuffed and then cooked in a sauce. That advice came from an Italian friend.
I find the texture of noodles cooked that way to be gummy and unpleasant.
