Jumbo shells by DaVinci - 3.39 for 12 oz box in my mkt.

D

dodgers

New member
On lowest shelf, but they at least had em. I haven't made em in years
- the darn things broke up and were hard to stuff. I would make
extras in the future for the breakage factor. I found that a tiny
spoon worked best for stuffing. Almost as bad as stuffing
manicotti.
 
Kalmia wrote:

I cook shells before stuffing, but I've given up pre-cooking manicot. I
just stuff them uncooked, thin the sauce a bit and add plenty then bake
covered with foil for 45 minutes before uncovering the last 10-15 min or
so. They come out great that way. Who knew?!
 
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Goomba wrote:


Kinda like no-boil lasagna apparently. I haven't had happy results with the
lasagna but it makes sense with the manicotti the way you describe it.
Suggestion: Throw some raw mushrooms in there and let them add some
flavorful moisture.

MartyB
 
"Goomba" wrote in message
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I never tried to stuff Manicotti. My mom did it once. A lot of cursing was
involved. I had brought a friend over from school and she stayed for
dinner. She was afraid of the Manicotti and refused to eat it. People were
sometimes afraid of the food at our house because we frequently ate black
eyed peas and hominy. Those things are uncommon in the Pacific Northwest
and many people have never even heard of them. But Manicotti?
 
"Nunya Bidnits" wrote in message
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I've found that the trick with the lasagna is to literally smother it in
sauce. You can't have a speck of pasta left bare of it won't cook right.
Frankly that is more sauce than I prefer. I just cook mine now.
 
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Julie Bove wrote:


Same here. I don't need a lot of sauce in the layers, if any. As long as
it's cooked to a firm al dente it's fine and handles well when assembling.
I'm pretty adventurous with lasagna and like multiple layers which include
things like sliced cooked italian sausage, florentine ricotta parmesan
mixture, a layer of prosciutto somewhere, sweet roasted red pepper, sauteed
(so as not to thin the sauce) mushrooms and onions, and even a little sauce.
The last one I made weighed so much I christened it Industrial Strength
Lasagna.

MartyB
 
On Wed, 2 Mar 2011 14:41:40 -0800, "Julie Bove"
wrote:

I don't like a lot of pasta in lasagna, so Barilla rocked my world the
first time I used their no boil lasagna. It's very thin, so it
doesn't swell up and overwhelm the other ingredients.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Kalmia" wrote in message
news:db8899a2-61e6-45a9-976d-6badf190ff9f@y31g2000prd.googlegroups.com...

I buy Muellers. (Who cares about an Italian name... it's pasta.) I've only
had a few of the large shells tear when I was stuffing them. And they
didn't tear so badly that I couldn't use them. Sounds like you may be
over-cooking them before stuffing them.

Jill
 
Kalmia wrote:

It's exciting that they have shells... but I made manicotti from
scratch when I was a mere kid and have had no urge to do something
puttery like that since then.

--
Jean B.
 
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