Rigatoni Lasagna
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    Bill Berger's Avatar
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    Rigatoni Lasagna

    Sometimes, I deviate from the traditional way, and this is my version of Lasagna using Rigatoni pasta vs: Lasagna strips.
    a. 2 pounds of fresh ground round, cooked down in my cast iron skillet, drain grease from meat and return meat to skillet.
    b. 1 large can of Manwich sloppy-joe sauce, poured onto and mixed into the meat, stir to mix it up good.
    c. 1 pound of Rigatoni pasta, cooked, rinsed with hot water to wash off the residual starch, set aside to cool down.
    d. 1 small box of chopped spinach, cooked and water drained.
    e. 1 pound of Manicotti cheese.
    f. 1/2 of a small bag of Mozzerella cheese to top it off before putting it in the oven at 325° .
    Layer 1/2 of the Rigatoni in the bottom of a greased baking dish
    Spoon out the meat mixed with Manwich sauce, use only 1/2 of it
    Spoon out the Manicotti cheese on top of the sauce, again, using just 1/2 of it
    Repeat the layers of Rigatoni, Manicotti cheese, chopped spinach, meat and sauce
    Top off with the 1/2 of the small bag of Mozzerella cheese and put in oven for 30 minutes.
    Time to eat, and enjoy some good Red Wine with the meal.
    Attached Thumbnails Attached Thumbnails DSCN1373.JPG  
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    NJDevil's Avatar
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    Quote Originally Posted by Bill Berger View Post
    Sometimes, I deviate from the traditional way, and this is my version of Lasagna using Rigatoni pasta vs: Lasagna strips.
    a. 2 pounds of fresh ground round, cooked down in my cast iron skillet, drain grease from meat and return meat to skillet.
    b. 1 large can of Manwich sloppy-joe sauce, poured onto and mixed into the meat, stir to mix it up good.
    c. 1 pound of Rigatoni pasta, cooked, rinsed with hot water to wash off the residual starch, set aside to cool down.
    d. 1 small box of chopped spinach, cooked and water drained.
    e. 1 pound of Manicotti cheese.
    f. 1/2 of a small bag of Mozzerella cheese to top it off before putting it in the oven at 325° .
    Layer 1/2 of the Rigatoni in the bottom of a greased baking dish
    Spoon out the meat mixed with Manwich sauce, use only 1/2 of it
    Spoon out the Manicotti cheese on top of the sauce, again, using just 1/2 of it
    Repeat the layers of Rigatoni, Manicotti cheese, chopped spinach, meat and sauce
    Top off with the 1/2 of the small bag of Mozzerella cheese and put in oven for 30 minutes.
    Time to eat, and enjoy some good Red Wine with the meal.
    What time is dinner ?
    Bill Berger likes this.
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    Bill Berger's Avatar
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    Quote Originally Posted by NJDevil View Post
    What time is dinner ?
    'Round 'bout 6:00 this evening, soon as my bride gets home.
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    Keeper of the GTT Cookies dieselshadow's Avatar
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    Added to the GTT Cookbook.
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    Bill Berger's Avatar
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    Quote Originally Posted by dieselshadow View Post
    Added to the GTT Cookbook.
    Just finished a great meal on this recipe.
    The bride was overly happy, the meal was hot, the wine was chilled.
    Full as a tick 'bout now, lol.
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    Dingeryote's Avatar
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    Looks darn good from here!!!!
    Kind of an Americanized Ziti, with a couple twists.
    I can see where that would be really good in the dead of winter, while the wind is blowing outside. Good hearty fare!


    One question though.
    Never heard of mannicotti cheese.
    Is that a local name for a common cheese, or a local artisan cheese of some sort?
    If I'm missing out on a cheese, I need to track it down!
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    Bill Berger's Avatar
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    Quote Originally Posted by Dingeryote View Post
    Looks darn good from here!!!!
    Kind of an Americanized Ziti, with a couple twists.
    I can see where that would be really good in the dead of winter, while the wind is blowing outside. Good hearty fare!


    One question though.
    Never heard of mannicotti cheese.
    Is that a local name for a common cheese, or a local artisan cheese of some sort?
    If I'm missing out on a cheese, I need to track it down!
    Manicotti is sorta' like a medium soft cheese. Normally found in the stores refrigerated area in a small or large cup, near the butter, cream cheese, and yogurts. It's also used for when you make stuffed shells and other pasta entrees.
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    Dingeryote's Avatar
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    Quote Originally Posted by Bill Berger View Post
    Manicotti is sorta' like a medium soft cheese. Normally found in the stores refrigerated area in a small or large cup, near the butter, cream cheese, and yogurts. It's also used for when you make stuffed shells and other pasta entrees.
    You mean Ricotta?

    Last edited by Dingeryote; 09-23-2015 at 07:01 AM.
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    Bill Berger's Avatar
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    Quote Originally Posted by Dingeryote View Post
    You mean Ricotta?

    Guess what? I pulled the empty cup it came in from the trash can, and, it does in fact say "Ricotta".
    I wonder why the local IGA grocery has it labeled on the shelf as "Manicotti"?
    Looks like I need to pay more attention to what I buy, and let IGA know they have it labeled wrong.
    Thanks for the heads-up.
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    Dingeryote's Avatar
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    Quote Originally Posted by Bill Berger View Post
    Guess what? I pulled the empty cup it came in from the trash can, and, it does in fact say "Ricotta".
    I wonder why the local IGA grocery has it labeled on the shelf as "Manicotti"?
    Looks like I need to pay more attention to what I buy, and let IGA know they have it labeled wrong.
    Thanks for the heads-up.



    To be fair, the stuff IS used for stuffing Manicotti.

    I was kinda hoping that it was a new flavored Cheese of some sort, to slap on crackers and sammidges.
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