Woohoo! I’ve FINALLY cooked something from the current Cookbook Challenge book ‘Better Homes & Gardens – All-Time Favourite Beef Recipes’. While I was staying at Aaron’s place during my study week last week I made us some Manicotti for dinner. For those of you like myself who have never heard of this dish, it is basically pasta tubes filled with a ricotta cheese mix and baked in a bolognese style sauce. It was delicious and tasted a lot like lasagne. Not only was the dinner a success, but I managed to get Aaron to buy a baking dish – I’m slowly building up the kitchen stash at his place! muhahaha…
I will try to post again later this week, but I am also trying to concentrate on getting my exams done (trying being the operative word!), the last time I entered those exam rooms I did so knowing that my father was in a coma and unfortunately he passed away later that day. Needless to say it is going to be hard to enter those doors again.
Manicotti Serves 6
Preheat oven to 200C and grease a large baking dish with olive oil spray. Cook 8 manicotti shells (I used 16 cannelloni shells because I couldn’t find manicotti shells at my supermarket) according to packet directions until just tender. Drain and rinse in cold water.
Meanwhile, in a large saucepan, fry 1 diced brown onion & 2 crushed garlic cloves until softened, add 500g lean beef mince and lightly brown. Add 340g tomato paste, 2Tbsp chopped basil, 1 1/2tsp salt, a dash of pepper & 2C water, stir well and simmer uncovered for 15 minutes, stirring ocassionally.
In a bowl, combine 2 lightly beaten eggs, 680g ricotta (or cottage cheese), 1/2C grated parmesan cheese & 3Tbsp chopped basil, mix well and season with salt & pepper. Stuff cooked tubes with cheese mixture using a small spoon (this is when my piping gun would have come in handy if I made these at home!).
Pour half of the tomato sauce mixture over the bottom of a large baking dish, arrange stuffed tubes on top and pour over remaining sauce mixture. Sprinkle with 1/4C grated parmesan cheese and bake, uncovered, for 15-20 minutes, or until cheese is golden.
And now, Cookbook Challenge Book #10 has been chosen by the LibraryThing Widget gods as ‘International Recipe Book’ which is a book that was produced by the Internation Students Club at Victoria University. I bought the book while I was studying there a few years ago and have never touched a recipe out of it. So I’ll be giving it a look through and cooking something from it soon. Stay tuned!