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OK
I am going to give them a try.
for Jeep...enjoy!!!!!....:p
[B]I need your Italian culinary expertise for a manicotti filling or cannelloni, btw what is the difference?
Fendi [/B]
Fendi...manicotti is a wider tube than cannelloni...you can make them with ground beef and spinach or you can make them with ricotta cheese....
for ground beef...same as you would to make meatballs...just add about 1/2 a package of frozen spinach cooked in the microwave and squeeze all the liquid out....then using your fingers which i find is the best method push the meat filling into the pasta...try to get as much air out of it as you can...
for ricotta...i tub of ricotta (plain regular ricotta avoid the light kind)...add 1 egg...dried parsley...salt (preference)... and a pinch of nutmeg...to stuff with the ricotta...take a medium ziploc bag and fill it with the cheese and then cut the corner off....and use it like a piping bag...or a piping bag if you have one
line the bottom of the pan with tomatoe sauce and place the stuffed pasta on top...sometimes i make both and i alternate them in the pyrex dish that way when you serve if you serve 4 per person the get 2 of each but one cheese, one meat, one cheese and one meat...the smother them with sauce...and back them for about 20 minutes at 400 degrees...then smother them with mozzerella cheese and bake for another 5 minutes or so...until the cheese is melted and bubbling...always cook it without the cheese first so that they cook...adding the cheese to soon will cause the cheese to burn...oh ya...you don't need to boil the tubes before hand...too hard to stuff that way....regular Primo cannelloni or manicotti is the best...let me know if you need anymore help...:D