Manicotti and My Favorite Hand Model

Every now and then the planets align, the sun is shining, and there appears to be an intense connection between UD and me, mentally that is.  That just happened on a recent Spring Winter day here on the Rocky Coast.  We were enjoying a Sunday morning breakfast, and of course the Food Network channel was on.  I have taken a fancy to a new FN star, called The Pioneer Woman.  She started with a food blog, and now is a staple on the FN.  And it just so happens that UD will actually watch this particular show with me, because (1.) he loves the scenery and (B.) he enjoys seeing what the cowboys and the kids are doing to run the ranch. 

Right after that program, up came Rachael Ray with her new show, "A Week in a Day".  I am not a huge RR fan, because sometimes she is just a little too jovial. And I haven't really tried any of her recipes, because they were pretty basic in her original show called "30 Minute Meals", and it was actually a lot like I cook.  Not that I didn't grab a great tip here and there.  She (and most of the others) have little things they do, that you stop and say "hmm I never thought to do it that way".  Like what?  Well I can't think right now.  But I will put it in the back burner of my mind, and hopefully come up with one or two before the end of this post.

Anyhoo, this is where the planets started aligning and yada, yada.  UD does not care for RR at all, so when the show started, I expected him to wander off and find something else that might need his attention.  But no.  He actually stayed.  I am guessing that in his mind, it was probably just until he was finished with breakfast. :)  What she does in this show, is make 5 different dishes, one for each night of the work week, and explains how to store and reheat them during the week.  Well I think she was probably at the second recipe of the show, when UD and I looked at each other and smiled.  We both new what was for dinner that night! 

It was Veal or Turkey and Spinach Manicotti.  If you look at the reviews, you will see that I posted the first one!  Ah, my 5 minutes of fame.  So fleeting, but so fun.

It was just for the two of us, and I didn't want to have leftovers for a week, so I cut the recipe in half.  Here is what I did, and what I used.

1/2 pkg. chopped frozen spinach, thawed
If you don't have time to thaw it on the counter top, you can easily defrost it in the microwave.
1 tablespoon EVOO
1 pound ground beef (I used 80%)
1/2 medium onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup dry white wine
2 cups passata in glass jars (Italian tomato puree)
Our Hannaford didn't have that, so I used canned tomato puree.

2 tablespoons butter
1 1/2 tablespoons flour
1 cup of whole milk
Nutmeg
Salt
Pepper
3 ounces of soft cheese with herbs
I used light Boursin
1/2 cup freshly shredded Parmigiano Reggiano

7 manicotti pasta tubes

It is recipes like this that I like to break up into stages.  It is less frantic, and therefore less intimidating.  It is nice to have a little calm in the kitchen.

Step 1 - Manicotti stuffing mixture
Step 2 - Pasta preparation
Step 3 - Casserole assemblage', or, for the non-fake French, then assembly
Step 4 - Bechamel sauce or white sauce, which is one of the mother sauces of French cuisine.  And sooo easy.
Step 5 - Top off and bake

Now five steps may seem overwhelming, but remember this.  Each step can be done, and then set aside.  You are not fighting with the clock to get all the steps done without any of the food getting cold.  Everything can come to room temperature, right up until the bechamel sauce.  This is a casserole and will be baked in the end, and come out nice and bubbly hot.

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Step One:  Manicotti Stuffing Mixture
Place thawed spinach in a clean dish towel and wring out all the excess water.  Then separate the clumped up spinach and set aside.
Heat the EVOO in a pan over medium heat.  Pat the meat dry with paper towels, and then place in the pan.  Sprinkle with salt and pepper.  Once the meat is broken up and browning nicely, add the chopped onions and cook until everything is nicely browned or caramelized.

Pour in 1/2 cup of dry white wine and stir.  Then add the spinach and 1 cup of tomato puree, and stir everything together.

Reduce the heat to low, and simmer for 15-20 minutes. Stir occasionally.

Place the remaining cup of tomato puree to your casserole dish, and set aside.

Step Two:  Pasta Preparation

Have the manicotti ready and waiting.

Get a big pot and fill it with cold water and lots of salt. Put it over high heat, and bring it to a boil.

While that is coming to a boil, grab a large bowl.  Put in 1 or 2 tablespoons of salt, lots of ice, and cold water.  Set this aside.  This will be what is used to stop the manicotti shells from cooking once it is cooked to al dente.

Once the water is boiling, add the manicotti.  Cook it for 5 minutes, no matter what the package directions are.  This is a tip that RR used in the TV show, that aren't included in the recipe directions.

Carefully remove the pasta from the boiling water and place it in the salty ice water bath.  Then carefully place it in a colander and let it drain.

Step Three:  Casserole Assemblage'  :)

Use the casserole dish to help you fill the manicotti.  Place the bottom of the shell against the edge of the dish.  That way it won't slip and cause a problem getting it stuffed.  Use a smallish utensil, like my lovely model appears to be using in these photos.  Hip Rah for my fav hand model UD!

Get it all nestled in, and move onto Step 4.

Step Four:  Bechamel Sauce

Melt 2 tablespoons of butter over medium heat.  Add 1 1/2 tablespoons of flour, and whisk for 1 full minute.  This will get rid of the pasty flour taste.

Then add the milk. Bring it to a simmer, where it bubbles slightly, and season with salt, pepper and a touch of ground nutmeg (optional). Cook this until it is thick enough to leave a film on a spoon. It will only take 2-3 minutes, if that.

  Now stir in the Boursin. Mmm Mmm good!

Step Five:  Top off and bake

Preheat the oven to 375 degrees.  Pour the bechamel over the manicotti.

Then sprinkle a 1/2 cup of Parmigiano Reggiano over the top.

Cover with foil.

Bake for 40 minutes at 375 degrees, and remove the foil.  Bake for an additional 20 minutes, uncovered, until it is bubbly hot.

Serve it up and enjoy.

It really was good. I cooked 7 manicotti, thinking UD would have 4, and I would have 3. He had 2 and 1/2, and I had 1 and 1/12. We each had one for lunch the next day, and the next!  Sometimes things just work out that well. :)

A bientot!  See you soon.