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Old 12-13-2013, 09:37 AM   #1
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Favorite Filling for Shells/Manicotti?

We tend to use a three cheese mix (motz, ricotta and parm). Sometimes we'll throw in minced, precooked mild Italian sausage. What are your favs?

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Old 12-13-2013, 09:43 AM   #2
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I've never made this, but I would like a combination meat/cheese filling.
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Old 12-13-2013, 09:48 AM   #3
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I like the three cheeses mentioned and then topped with a nice meat sauce made with Hot Italian Sausage.
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Old 12-13-2013, 09:56 AM   #4
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I like the three cheeses mentioned and then topped with a nice meat sauce made with Hot Italian Sausage.
That would be great as well. I wonder if a Florentine style stuffing with a bechamel based sauce would be good. Maybe a tomatoe cream sauce.
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Old 12-13-2013, 10:03 AM   #5
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I like the three cheeses mentioned and then topped with a nice meat sauce made with Hot Italian Sausage.

We love hot sausage but I never think to put it in my meat sauce! Good idea!
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Old 12-13-2013, 10:05 AM   #6
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That would be great as well. I wonder if a Florentine style stuffing with a bechamel based sauce would be good. Maybe a tomatoe cream sauce.
Hmmm...I love spinach, I will try that next time with a marinara. I do like the tomato based sauces the best.
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Old 12-13-2013, 11:45 AM   #7
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I like ricotta cheese, chopped broccoli or spinach, an egg, a little mozzarella, a little Romano and a few dried breadcrumbs. Not much in the way of seasonings salt, pepper and a twist of nutmeg.

Years ago I made a batch of stuffed shells with chopped crab, shrimp and fish, ricotta, mozzarella, an egg and dried breadcrumbs. I covered it with frozen cream of shrimp soup and baked it. It was very good.

Now days I cheat and use the frozen ones most of the time. I can't make them for the price of the frozen ones and they are quite good. I put a little more effort into the sauce and the pan empties out just as fast as it always did!
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Old 12-13-2013, 04:23 PM   #8
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I made this dish once. I stuffed the shells with ricotta and taco meat mixture, then put tomato sauce over the top. It was very good.

The reason I never made it again is just that I found other uses for my taco meat and just never got around to it again.
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Old 12-13-2013, 05:23 PM   #9
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I've never made this, but I would like a combination meat/cheese filling.
The version made in my house goes something like this:

Jumbo shells, just undercooked.
Filling:
15 oz. diced tomatoes
4 oz. tomato paste
1 lb. ground beef
1 onion, diced fine
1/4 tsp. granulated garlic powder
1/2 tsp. each - oregano, sweet basil, thyme, and rosemary
1/4 tsp. salt

Bring to a very low boil and reduce heat until the sauce is no longer bubbling. Stir.

Grate - 1/2 lb. Monterey Jack, 1/2 lb. sharp Cheddar. Add 1 cup large curd cottage cheese. Stir to combine. Let simmer for 10 minutes, then taste. Correct the seasonings. Typically, I'm adding more basil.

Fill the shells with the sauce and place in a greased casserole dish. Pout any remaining sauce over the top. Sprinkle any leftover cottage cheese on top. Cover the dish with a lid, or with aluminum foil. Bake for 20 minutes at 350' F. Remove and serve with good veggie.

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Old 12-13-2013, 06:09 PM   #10
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I like ricotta cheese, chopped broccoli or spinach, an egg, a little mozzarella, a little Romano and a few dried breadcrumbs. Not much in the way of seasonings salt, pepper and a twist of nutmeg.:
Aunt Bea----- everyone else has some good ideas but yours takes my eye today----- do you have a recipe for that or a good guess-i-mate? I'd probably add some Italian type spices because I love them.

CraigC had something like that too.
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