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Old 12-15-2013, 04:44 PM   #31
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Quote:
Originally Posted by Whiskadoodle View Post
I know this is about fillings. My question is, once you have this made,

How do you stuff the shells? And how long do you bake manicotti.
I prefer the pasta tubes (Manicotti) and as I previously said, I'd just partially cook the pasta tubes and use a plastic bag with a corner cut out to stuff them with the filling from both ends.
I bake it the same as AB.
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Old 12-15-2013, 04:48 PM   #32
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Originally Posted by CarolPa View Post
I copied Luca's recipe. It looks delicious, but I would probably add a layer of ricotta since we like it. I buy a locally made ricotta. It's Lamagna brand. I don't know if it's sold anywhere but PGH. It is so excellent, when I use it I have to buy a bigger container than I need because I eat it right out of the container by the spoonfuls while I'm cooking.

I recall conversations with Luca back when he posted the lasagna recipe. He said in Italy, ricotta in lasagna was not all that common.
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