1 lb. pasta (half cooked)
2 chopped onions
½ lb. chopped mushrooms
3 cloves garlic, chopped
2 Tbsp. olive oil
1½ lb. lean meat
1½ c. shredded mozzarella
1 c, bread crumbs
1 egg, slightly beaten
1½ tsp. salt
½ tsp. oregano
¼ tsp. pepper
3-4 c. tomato sauce
1 c. grated Parmesan
Cook onions and garlic in olive oil. Wilt in mushrooms.
Combine with meat, bread crumbs, mozzarella, egg and seasonings.
Stuff the shells with the mixture.
Put a little tomoato sauce in the bottom of a casserole dish to keep pasta from sticking. Layer in stuffed pasta. Pour tomato sauce on top. Sprinkle on Parmesan
Bake at 350°F for 30 minutes.
I prefer to use large shells instead of manicotti. I find it easier to fill and easier to adjust portion sizes.
The original recipe came from The New York Times Cookbook
From my friend Nancy Williams.
3 cups white vinegar (5% acidity)
9 cups water
11 Tablespoons pickling salt (UNiodized)
Sterilize your jars, lids and rings. Combine the ingredients to make a brine. Bring to a boil and keep at a simmer on the stove while you pack your jars. Into each jar put:
1 clove garlic (more if you’d like)
1 teaspoon whole pepper corns
loads of fresh or dried dill
1 tsp. red pepper flakes (optional, for spicy pickles)
1/2 tsp mustard seed (optional)
All the cucumbers you can pack in
Pour boiling hot brine over the contents of each jar to within 1/2 inch of top. Wipe the jar tops with a clean, dry cloth. Put lids on, twist the rings down tight. You’ll have better luck with jars sealing if you do this step one jar at a time.
You may, if you’d like, process the jars for up to 5 minutes in a boiling water bath. It doesn’t hurt the texture and it helps the jars seal.