BAKED MANICOTTI STUFFED WITH RAPINI
Steps:
- White Sauce Sauté the garlic in butter until fragrant over medium high heat, whisk in flour and cook 1-2 min. Gradually whisk in milk and continue stirring until thickened. Add salt, pepper to taste stir. Set aside. Rapini Pre cook rapini in boiling salted water for 5 minutes to remove bitter taste. Drain and plunge into ice water to set the color and cool drain again and roughly chop. In large skillet over medium heat, sauté garlic and red pepper flakes in oil. Add rapini, parsley and thyme cook until all liquid is absorbed (10-15 minutes) stirring occasionally. Salt and pepper to taste. Place rapini, raw garlic clove, parmesan and ricotta cheese in a food processor and process until smooth. Note this makes enough for 14 tubes but is also good on baguette toasts as an appetizer and will keep in the fridge or freezer. Pasta Preheat oven to 350 Deg Cook tubes in boiling salted water for 5 minutes (I usually cook the pasta first then use the same water to cook the rapini). Remove and let cool. Using a pastry bag or simply a zip top bag with the corner cut, pipe the filling into the manicotti tubes. Place in greased ovenproof dish, top with white sauce, sprinkle with mozzarella cheese and bake for 40 minutes or until the cheese is browned and bubbly.
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Aleena Hamza
[email protected]This was my first time making manicotti and it turned out great! I'll definitely be making it again.
Joshee 638
[email protected]I'm not a big fan of rapini, but I really enjoyed this dish. The flavors were well-balanced and the pasta was cooked perfectly.
Unicorn Luv
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
juliana Matthew
[email protected]The sauce was a bit too bland for my taste, but the pasta and filling were delicious.
Funiii lol
[email protected]I've made this dish several times now and it's always a hit with my family and friends.
Nakaweesi Ryat
[email protected]This recipe is a keeper! I will definitely be making it again.
Mary Ohia
[email protected]The manicotti was a bit too soft for my liking, but the flavor was spot on.
Sushan Shrestha
[email protected]The rapini filling had a slightly bitter taste, which I wasn't a fan of. Otherwise, the dish was good.
Huzaifa
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
Connor Ordonez
[email protected]The manicotti shells cooked to perfection, providing a tender and al dente texture that complemented the filling wonderfully.
Juanita Monte
[email protected]This baked manicotti was an absolute delight to prepare and savor. The rapini filling was a unique and flavorful twist on a classic dish. It added a delightful bitterness that balanced perfectly with the creamy ricotta and mozzarella cheeses.