Main Dishes Recipes — By Ben on 10 December 2009
Manicotti in Chorizo Sauce

Manicotti

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 ;)

Manicotti

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.

Manicotti

Chorizo sauce

The ingredients:

  • 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

The how-to:

  1. 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.
  2. Add ground meat and cook until brown. Add red wine and bring to a boil.
  3. Add zucchini and tomatoes and bring the sauce to a boil again.
  4. Reduce heat to low and add herbs and spices. Mix well.
  5. Simmer for about 30 minutes stirring constantly. Adjust seasoning as necessary.

¡Buen provecho!

This is my entry for this week’s Presto Pasta Nights. The host this week is Kevin of Closet Cooking.  Check out this great event and Kevin’s delicious blog.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(30) Readers Comments

  1. Now why didn't I think of that?! It would combine both sides of my heritage and spotlight 2 of my favorite foods — pasta and chorizo. BTW, I don't make my own pasta either but I know manicotti is very simple. You don't need a pasta machine. It's more like making crepes — or tortillas!

  2. I have yet to find something that chorizo does not play perfectly with. This time of year I definitely also start dishing out more pasta based dishes because hey why not.

    I love everything in this dish but the bloody zucchinis for some reason I have never liked them.

    Awesome job as always!

  3. Ben, you certainly know the way to this girl's heart…manicotti AND chorizo – what a great combination. Thanks so much for sharing with Presto pasta Nights. It's always a treat when you dol

  4. Ben, this dish is spectaculat. I've just finished dinner and I'm hungry again.

  5. Pingback: Presto Pasta Nights #143 | Food & Cooking

  6. oooh, very garlicky, I love garlic. looks delicious.

  7. Instead of Manicotti shells, try using Egg Roll wraps. They are way easier to load with filling(s) and don't need pre cooking.

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