Three Cheese Chipotle Manicotti
photo by Sackville
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 1⁄2 large onion, chopped
- 4 -5 button mushrooms, chopped
- 2 tablespoons olive oil
- 8 -10 manicotti
- 250 g fresh ricotta cheese
- 1 teaspoon dried basil
- 1 (7 ounce) can chipotle chiles in adobo
- 2 1⁄2 cups pasta sauce (your preferred brand)
- 1 1⁄2 cups water
- 1 cup grated parmesan cheese
- 125 g fresh mozzarella cheese, sliced thinly
- salt and pepper, to taste
directions
- Heat the oil in a frying pan and sauté the onions and mushrooms until they are soft and browned.
- Put the cooked mushrooms and onions in a mixing bowl along with the ricotta and basil.
- Open the can of chipotle peppers and take out 2 peppers.
- Chop them finely and add to the cheese mixture.
- Mix and season to taste with salt and pepper.
- Now take another two chipotles and the remaining sauce in the tin and add them to the pasta sauce. You may have some chipotles left over and you can add them, to your taste. If you are worried about the spice, this is where you can cut back a bit.
- Use a hand blender to purée the chipotles in with the rest of the sauce.
- Add the water and pour 1/3 of the mixture on the bottom of a baking dish (about 9 x 13 or slightly smaller).
- Start stuffing the uncooked manicotti with the ricotta cheese mixture, placing each shell in the baking dish as you go.
- When all the shells are stuffed pour the rest of the sauce over.
- It should be fairly watery and enough to cover the shells.
- Cover with tinfoil and bake in a 200 C fan oven for 30 minutes.
- If you don't have a fan oven, you will need to increase the heat by about 20°C.
- After 30 minutes, take the tinfoil off and cook for a further 15 minutes.
- Sprinkle the parmesan on top and lay the mozzarella over the pasta as well.
- Grill for 3-4 minutes, or until the cheese is bubbling.
- Let rest for 10-15 minutes and then serve.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">