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Simplicity Gourmet brings you “Katie’s Kitchen.” This week’s feature: Manicotti

My ex-roommate (who is now a happily married lady) loves, loves, loves Italian food. To be more specific – she loves lasagna. Well…in the past few years of our living situation (sigh, reminisce, sigh), she started experimenting with her favorite Italian dishes and found she loves manicotti almost as much as she does lasagna. She ALSO came up with a way to make Manicotti in our waterless cookware! Fabulous! ?

So, I’ve tasted and tweaked…and tasted some more…and I think I’ve found just the right Italian combination to please the masses.

Enjoy this recipe and more at this Saturday’s cooking school at the Smyrna, TN corporate office from 11:00 am – 1:00 pm, CST. Call me @ 866-897-7676 to RSVP. Can’t make it out? Tune in online.

Happy Cooking!
Miss K

Mama Mia, Manicotti!

UTENSILS: Large Skillet, Master Kut, 10″ Saute pan, Medium Mixing Bowl
INGREDIENTS: Jumbo Shells or Manicotti Shells, 1 – 1 ½ Jars of your favorite pasta sauce, 1 lb Ground Turkey (cooked), 1 Cup Sweet Yellow Onion (finely minced), 1 Bunch Fresh Basil (minced), 2 Cups Fresh Spinach Leaves (minced) 4 Garlic Cloves (minced), 2 TBSP Italian Seasoning, ½ tsp Garlic Powder, ¾ Cup Parmesan Cheese (shredded), ¾ Cup Mozzarella Cheese (shredded), ¾ Cup Provolone Cheese (shredded), 2-3 Cups Ricotta Cheese, ½ tsp Salt, ¼ tsp Freshly Cracked Black Pepper

INSTRUCTIONS:
Heat the large skillet on medium heat. When the pan is heated, add the onion and minced garlic. Saute for 5-7 minutes or until tender. Add the ground turkey and combine. Cover, whistle open, and cook on medium heat. When the whistle sounds, uncover, reduce to low and saute until the meat is browned through. Remove the meat mixture and allow it and the pan to cool.

Shred all the cheeses on the #1 Cone. Combine well. Add ¾ of the cheese mixture to the medium mixing bowl. To the cheese: Add ¾ of the chopped Basil (leaving some for garnish), chopped spinach, ¼ of the Ground Turkey mixture, ricotta cheese, and all the listed spices. Mix until thoroughly combined. Stuff the shells generously with the cheese mixture.

Add ½ the sauce on the bottom of a cold skillet. Add the stuffed shells onto of the sauce. Cover the shells with the remaining sauce. Sprinkle the remaining cheese mixture on top of the sauce.

Cover, whistle open, and cook on medium heat. When the whistle sounds, turn it to “C” for closed and turn the burner to low. Cook for 15 minutes on low. Turn the burner off and allow to stand covered for 10-15 minutes to set up. Garnish with reserved chopped Fresh Basil.

Serving Options: Green Side Salad and Garlic Bread

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