Sunday, February 01, 2015


makes 12 manicotti

8 oz (12 count) of dry manicotti shells
15 oz ricotta cheese
½ cup shredded mozzarella cheese
14-16 oz of bacon, cooked crispy
1 yellow onion
½ teaspoon sugar
2 tablespoons vegetable oil
3 garlic cloves
fresh ground pepper
about 2 cups of marinara sauce
1 cup shredded mozzarella

Depending on the type of manicotti shells you get, you may or may not need to cook it first. So double check with the package and boil manicotti first, if needed. While bacon is cooking in the oven, prepare caramelized onions. Slice onion thin and add it to the pan with vegetable oil, some salt and sugar. Cook over medium- to medium low heat until nicely golden. Remember to stir every few minutes. This could take about 20 minutes. Once bacon is done, lay it out on a paper towel to drain excess grease and then crumble it up into a bowl. In a mixing bowl, combine bacon, caramelized onions, grated garlic, ½ cup mozzarella cheese, salt and some fresh ground pepper. Mix well until all incorporated. Easiest way to stuff manicotti is to add the mixture to a piping bag and cut of the tip, leaving opening that is little less than an inch. Preheat the oven to 350 and grease 9x13 baking dish. Spread a cup of marinara sauce over the bottom of the baking dish. Stuff manicotti shells with bacon/ricotta mixture and lay them nicely on the bottom of the pan, side by side. Spread remaining sauce over the top and sprinkle with mozzarella cheese. If you precooked pasta shells, bake for 15-18 minutes. If the shells are oven-ready, bake for 20-25 minutes but make sure to check before pulling it out of the oven.

bacon recipe source: Lyuba, Will Cook For Smiles (@WillCook4Smiles), October 1, 2014

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