Manicotti Alla Romana I Made It

Manicotti Alla Romana

pointsevenout 10 years ago
Recipe by Debwin: Manicotti Alla Romana/saved
A very nice stuffed manicotti recipe. Good flavor. All comes together exactly to spec and surprisingly quickly. Plenty of stuffing mix and not as sloppy to stuff as other manicotti recipes I've made.
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frankieanne 10 years ago said:

That looks really delicious, pso. Do you have a trick for stuffing slippery kinda limp manicotti? I've always used a no boil recipe when I make manicotti because I can stand the little tubes on their ends and stuff them. I have troubles with them after they are boiled.

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pointsevenout 10 years ago said:

Only half boil them, as in, not quite to al dente and rinse in cold water. The rest of the oven bake time should make them edible. It leaves them firm enough to stuff. Don't think I've seen no boil manicotti around here.

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NPMarie 10 years ago said:

Looks good, I love manicotti..haven't made it in ages..I usually stuff with cheese(s) and spinach..I don't boil the manicotti, stuff them uncooked, cover and bake until done:) I make lasagna the same way, always comes out perfect!

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frankieanne 10 years ago said:

OK, pso. I figured that half boiling was the trick.
I make my lasagna the same way, Marie. In fact, that is the only way I have ever made it!

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NPMarie 10 years ago said:

Here's a no bake recipe using chicken..I would just use your favorite stuffing ingredients Easy Chicken Manicotti I don't remember cooking mine for 1 1/2 hours..I was thinking more like 1 hour..I usually uncover when the manicotti is almost done and continue cooking for 15 mins or so.

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pointsevenout 10 years ago said:

When Ahmed1 sings its praises it must be good. Do you recall if the chicken was raw or cooked.

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frankieanne 10 years ago said:

Oh, man, that looks so good and easy! I'm thinking uncooked, pso. Seems 1.5 hours or even 1.0 would be plenty to cook little chicken tenders.
I could cut that in half, too, Marie. Thanks for showing us!

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NPMarie 10 years ago said:

PSO, Coffebean's recipe calls for raw chicken..as far as I can tell! I'm thinking ground chicken breast would be easier to use in her recipe, what do you all think??? Sometimes those tenders can be quite large:)

Your welcome FA!

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pointsevenout 10 years ago said:

That "stuffing from each end of shells if necessary" instruction line makes more sense if the tenders are whole. Larger tenders sliced lengthwise shouldn't be any trouble.

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mommyluvs2cook 10 years ago said:

The only manicotti I've eaten is meatless, so my family would enjoy this one with beef. That plated up picture looks so delicious!! :)

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