Winter nights make for amazing food. Part of what I love about winter, is having every excuse in the book to sit at home, and dream up tasty tasty foods to make, while having zero guilt about not going out into the drizzly mess outside. This dish is actually fairly lazy. With only about 20 minutes of prep and a generous bake time, you’ll have plenty of time to look like you spent all day slaving over a hot stove, when you really spent the day binge watching Netflix and staring woefully out at the rain.
10 Manicotti – cooked to al dente
16 oz ricotta cheese
1 lb shrimp minced with shells removed
1/2 lb chantrelle mushrooms
1/2 cup romano cheese
6 cloves garlic
2 tablespoons fresh thyme, dill,and oregano
1 tbs butter
salt and pepper
2 cups marinara sauce
12 oz grated mozzarella cheese
Saute shrimp and chantrelles with shallots, garlic and herbs until just cooked, and set that aside too cool. Cook your manicotti to just on the hard side of al dente, usually about half the cook time on the packaging.
Once the shrimp mixture has cooled, mix it with ricotta, half the mozzarella, and Romano cheese add in salt and pepper to taste, and pipe it into your manicotti tubes.( I used a super fancy method of placing all of my mixture into a Ziploc and cutting off a corner at the bottom, and squeezing the mixture through.) After you have piped in all of your mixture, line the bottom of a casserole dish with marinara, place you manicotti over the top, add another layer of marinara, then place a heavy smattering of mozzarella and Romano cheese to the top. Bake it at 400 for 30 minutes.