I love pasta. It is so versatile that I could probably make a different pasta dish every day for the rest of my life and not get tired of it. Don’t believe me? Just take a look at all the pasta dishes I’ve posted on this blog and visit Ruth’s Presto Pasta Night blog. Isn’t it amazing the creativity foodies use when it comes to pasta?
I’ve been meaning to make manicotti for a long time, and finally decided to get a package at the store last time we were there. Even though I have made my own pasta before, I still buy most of it at the store. I do not own a pasta maker (and I am not going to get one any time soon because of the move, I’ll tell you about that later) and rolling the pasta with a rolling pin is too much work. It doesn’t matter how good of a work out it is, sometimes I just don’t have the time. Even though these manicotti were store-bought, they were still delicious. The secret is in the sauce
I used the same filling for these manicotti that I use for lasagna. That is, ricotta cheese mixed with Parmesan, Romano and mozzarella cheeses, salt, pepper, parsley and eggs. I used a pastry bag to fill the cooked manicotti. It was a little bit tricky, but not difficult after the second one. I then placed them in a baking dish, covered them with the chorizo sauce and baked them for 25 minutes at 175°F.
- 1/2 lb Mexican chorizo
- 1/2 lb ground meat (I usually use turkey)
- 5-6 garlic cloves, minced
- 1 small onion, chopped
- 1 cup red wine
- 2 small zucchinis, diced
- 2-3 cups diced tomatoes
- Italian herbs (thyme, oregano, parsley, basil, etc)
- 1 tsp ground cumin
- salt and pepper to taste
- Remove the casing of the chorizo and brown it in an iron-cast skillet over mediun-high heat. Add garlic and sautee in the chorizo fat until it starts to turn brown. Add onion and sautee as well.
- Add ground meat and cook until brown. Add red wine and bring to a boil.
- Add zucchini and tomatoes and bring the sauce to a boil again.
- Reduce heat to low and add herbs and spices. Mix well.
- Simmer for about 30 minutes stirring constantly. Adjust seasoning as necessary.
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