"Serene" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Dave Smith said:Doug Kanter 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.I find the texture of noodles cooked that way to be gummy and
unpleasant.serene
I just finished eating the manicotti I made -- I boiled the manicotti 7
minutes, then cooled it in water. I only made 7, so I winged the filling,
which was some left-over ricotta in a container, an egg, boiled an un-exact
amount of frozen spinach 1 minute and mixed.
I used a trader joe's Rustico's Southern Italian Sauce (with mushrooms) on
the bottom of the pan, and on the top in a line, adding parmesan regg.
Baked at 325 convection. Thanks for all the info. And I learned a little
extra: Basically that anything cooked inside shells, manicotti, ravioli can
be the same filling or improvised upon.
DH made the "Shrimp was Chili's Spicy Garlic & Lime Shrimp"
http://www.recipezaar.com/76470
which he has made numerous times.
Steamed fresh broccoli & Trader Joe's wine.
Dee Dee