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Discussion Starter #1
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. :bigthumb:
 

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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. :bigthumb:
What time is dinner ?
 

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Added to the GTT Cookbook. :thumbup1gif:
 

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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!:laugh:
 

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Discussion Starter #7
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!:laugh:
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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Discussion Starter #9
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. :bigthumb:
 

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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. :bigthumb:

:lolol::lolol::bigthumb:

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.:unknown:
 

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Discussion Starter #11
I just had an interesting chat with the assistant manager at the IGA, in regards to why he has signage in front of that particular cheese. His response was somewhat along the lines of "You southern folks down here barely even recognize a good pizza, and then went on to say that he's had 5-6 or so folks come in who had eaten Manicottis' up in the bigger cities around here like Durham, Raleigh, Charlotte, etc...and liked it but didn't know what kind of cheese to stuff in the larger Rigatoni and Manicottis', so he made the sign to put in front of it.
All in all, my impression of him is that he's from "up there", and also a condescending little "bass-turd".
Sorry for the confusion folks. :laugh:
 

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I just had an interesting chat with the assistant manager at the IGA, in regards to why he has signage in front of that particular cheese. His response was somewhat along the lines of "You southern folks down here barely even recognize a good pizza, and then went on to say that he's had 5-6 or so folks come in who had eaten Manicottis' up in the bigger cities around here like Durham, Raleigh, Charlotte, etc...and liked it but didn't know what kind of cheese to stuff in the larger Rigatoni and Manicottis', so he made the sign to put in front of it.
All in all, my impression of him is that he's from "up there", and also a condescending little "bass-turd".
Sorry for the confusion folks. :laugh:
Well...bless his heart! :lolol:

We get 'em here too.

The gal managing the Olive cart in town( High end Olive oil blender, that caters to fudgies.) is from Jersey, and was patronizing the wife one day, on grades of Olive oil and "Basalmic". LOTS of "In New york..:dunno:" tossed around.It was priceless. LOTS of patronizing.My wife laid on the country dumb(I had a ratty Deer hat on, and was wearing muck boots..so I'm sure assumptions were made) and played along, until, "Is this blended 25yr condimento, or Famiglia riserva Acetico Basalmico Tradizionale'?, I'm not paying Tradizionale prices for Condimento Aceto Balsamico di Modena!".:lolol::lolol:
Poor gal was flummoxed, and had to go get the owner, who is a great guy, and local.
She still hides when I go in for something.


I'll clue ya in on a little Yankee secret.
Most use Cottage cheese in Lasagna and Manicot, and don't know any different.:shhh::shhh:
Don't get me started on finding Proper Pasta..thank god for Aldi!!

On the bright side, you have a local grocery that stocks Ricotta.
I had to nag for a couple years, and learn to make my own, or drive an hour, until a Meijer opened up two towns over.

Just to twist his Yankee tail,go ask him for Marscapone, and Peccorino Toscana, and wind him up, while playing country dumb.
Ya can't lose either way, and if he ends up stocking the stuff, it could lead to all manner of further hyjinks.:yahoo:

"Excuse me, do you stock Radicchio?" Why not? "Rapini?" Why not? "Mortadella?" Why not?
Then demand 5yr aged Cullatello. :lol:
Just make sure to lay on the Carolina Drawl, and throw lotsa "Ain'ts" around...they like that.:good2:
 

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Discussion Starter #13
:lol: !!! Now THAT is quite rich !!! Sounds like good fun, but I'd most likely get lost trying to pronounce some of that.
But still........:bigthumb:
 

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Around here, you'd better say Ricotta with a lot of Texas influence, because if you ask for it as it should be pronounced, they have no idea what you are asking for. Yes, I too like to mess with the minds of the stockers and store clerks. :mocking:
 

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:lol: !!! Now THAT is quite rich !!! Sounds like good fun, but I'd most likely get lost trying to pronounce some of that.
But still........:bigthumb:
That's the beauty of it...You can mispronounce all ya want, and more fun if you DO!.:yahoo:
(Our friends in Ostia, bust our chops constantly, over our Spanish influenced, Michigan accented, butchery of the Italian language..we ain't gonna get it right.)

On the off chance the guy comes through, you're in for a treat!

Ya can't lose! :lol:
 
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