Beautiful dish! I am eagerly awaiting the arrival of a pasta roller. Do you think this recipe would adapt well to fresh shells?
Thank you for highlighting the Gourmet article. I was saddened reading the article and feel a deep injustice is occuring inside our country which needs to be stopped.
First of all, gorgeous shots. I want to eat those right now and I’m not even hungry. I appreciate you posting the recipe. I bought some shells over a year ago and can’t find a recipe that appeals to me. Until now.
aw, how appropriate… today is one of the very few days of my life where i was highly nostalgic for home–the dirty jerz. i myself whipped up a little red sauce and garlic bread dinner and felt pangs thinking of the best food in the world– doria’s pizza in my home town.
i will be sure to try this next time this rare warmheartedness pops up!
Your blue casserole dish is beautiful! I want one just like that. I also want to make the delicious-ness inside the dish. This comment is turning into Dr. Seuss now.
I was down in AC just a few weeks ago, and I have to say I’m a little wistful for some good beach Italian food. Its rough how I go down there these days and literally go to casino after casino (and I don’t even gamble!) and barely even get to smell the beachy air, let alone the authentic Italian cuisine. From what I hear, though, Chef Vola’s is the place to go :-)
I love baked pasta dishes, and all Italian food for that matter. I usually add a pinch of cinnamon to the ricotta mixture, it adds a nice warmth, I definitely recommend trying it out.
I have been craving manicotti for days, what a timely post. Thank you for the rolling recommendation. Filling the shells is also my least favorite part about the dish.
Same “Madelyn from Jerusalem” that commented on your “Jerusalem, again” blog post. I am so excited to make this dish! I had to make a special trip out to a non-kosher delicatessen that sells all kinds of wonderful meats, cheeses, pastas and other items not often found in Jerusalem–but it will be worth it! I even climbed through the snow and debris left from “the worst [snow] storm [in Jerusalem] in decades” to get this manicotti!
A question: You said to pre-boil the manicotti pasta. But the directions on this De Decco manicotti (the only kind available) says, “for perfect cooking: raw in the oven with the sauce, about 20 minutes.” What do you think I should do? My Italian husband can’t stand mushy noodles (who can, really?) or even more than al dente. What do you suggest I do?
Hi Madelyn! I’ve been hearing about your snow, it sounds wild. I honestly don’t know what to do about those shells. I’ve never tried them before. Mine definitely required a boil before being baked, but if yours are instructing you to use them “raw”, maybe you should listen? Soggy noodles are not great. Let us know what happens!
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MyFrogs says:
March 11th, 2009 at 3:45 pm
Jersey is still filled with the big hair and all those other sterotypes! haha But they do have some good food, I miss it!
Phoo-D says:
March 11th, 2009 at 3:46 pm
Beautiful dish! I am eagerly awaiting the arrival of a pasta roller. Do you think this recipe would adapt well to fresh shells?
Thank you for highlighting the Gourmet article. I was saddened reading the article and feel a deep injustice is occuring inside our country which needs to be stopped.
Tim says:
March 11th, 2009 at 4:06 pm
MyFrogs: I lived in Jersey for a while and really loved my time there. Such a good state.
Phoo-D: Yes, I think you could do some great things with this recipe and fresh pasta. Keep me posted on your pasta-rolling adventures.
Dana says:
March 11th, 2009 at 4:32 pm
First of all, gorgeous shots. I want to eat those right now and I’m not even hungry. I appreciate you posting the recipe. I bought some shells over a year ago and can’t find a recipe that appeals to me. Until now.
Kim says:
March 11th, 2009 at 4:52 pm
Had to tell you we made your green rice casserole over the weekend and it got RAVE reviews. It was even better reheated for lunch the second day!
This recipe looks just as good, may have to make it for our puppy party next weekend as my vegan dish.
The Duo Dishes says:
March 11th, 2009 at 5:59 pm
Thanks for mentioning both articles as they’re worth reading. And this looks worth eating.
sarah says:
March 11th, 2009 at 6:13 pm
aw, how appropriate… today is one of the very few days of my life where i was highly nostalgic for home–the dirty jerz. i myself whipped up a little red sauce and garlic bread dinner and felt pangs thinking of the best food in the world– doria’s pizza in my home town.
i will be sure to try this next time this rare warmheartedness pops up!
Emily says:
March 12th, 2009 at 5:25 am
Every time I look at your new recipes, a little bit of my stomach dies when I have to go to the student center for food. This looks fantastic!
Lisa says:
March 12th, 2009 at 5:40 am
Your blue casserole dish is beautiful! I want one just like that. I also want to make the delicious-ness inside the dish. This comment is turning into Dr. Seuss now.
Thanks for providing such inspiration!
maggie (p&c) says:
March 12th, 2009 at 7:37 am
Yum. I just added a subscription to Saveur to my massive ridiculous collection of magazines, but now I’m excited!
Holly says:
March 12th, 2009 at 8:03 am
I was down in AC just a few weeks ago, and I have to say I’m a little wistful for some good beach Italian food. Its rough how I go down there these days and literally go to casino after casino (and I don’t even gamble!) and barely even get to smell the beachy air, let alone the authentic Italian cuisine. From what I hear, though, Chef Vola’s is the place to go :-)
Hayley says:
March 12th, 2009 at 8:51 am
I love baked pasta dishes, and all Italian food for that matter. I usually add a pinch of cinnamon to the ricotta mixture, it adds a nice warmth, I definitely recommend trying it out.
Nichole says:
March 12th, 2009 at 9:26 am
I have been craving manicotti for days, what a timely post. Thank you for the rolling recommendation. Filling the shells is also my least favorite part about the dish.
unconfidentialcook.com says:
March 12th, 2009 at 10:07 am
I never make manicotti BECAUSE of the shell-filling process. But, what could be better on a cold night than baked pasta? Thanks for the inspiration.
Ulla says:
March 14th, 2009 at 4:51 pm
I love that article! The recipe looks great too:)
Yummy!:)
bruce says:
March 23rd, 2009 at 4:48 pm
just made this. sooo f-ing good. the nutmeg and the garlic sauted in butter makes it!!! care for you branch.
Madelyn says:
December 16th, 2013 at 7:26 am
Same “Madelyn from Jerusalem” that commented on your “Jerusalem, again” blog post. I am so excited to make this dish! I had to make a special trip out to a non-kosher delicatessen that sells all kinds of wonderful meats, cheeses, pastas and other items not often found in Jerusalem–but it will be worth it! I even climbed through the snow and debris left from “the worst [snow] storm [in Jerusalem] in decades” to get this manicotti!
http://www.timesofisrael.com/jerusalem-braces-for-storm-three-times-worse-than-what-has-been-seen-so-far/
A question: You said to pre-boil the manicotti pasta. But the directions on this De Decco manicotti (the only kind available) says, “for perfect cooking: raw in the oven with the sauce, about 20 minutes.” What do you think I should do? My Italian husband can’t stand mushy noodles (who can, really?) or even more than al dente. What do you suggest I do?
Madelyn says:
December 16th, 2013 at 7:27 am
correction *De Cecco
Tim says:
December 16th, 2013 at 10:31 am
Hi Madelyn! I’ve been hearing about your snow, it sounds wild. I honestly don’t know what to do about those shells. I’ve never tried them before. Mine definitely required a boil before being baked, but if yours are instructing you to use them “raw”, maybe you should listen? Soggy noodles are not great. Let us know what happens!