Having a definite hatred of all things tomato, but still loving and craving Italian-style food, I opted for a creamy, hearty approach to the sauce for Manicotti - my fave in the pasta family. (I do wish I could find a whole wheat version! Any ideas, anyone?) This dish took way too long to make, and I am hoping that was because it was my first time making it!
I love meals that are involved -- Recipes that call for sautéing, deglazing, broiling, puréeing, stuffing, and baking -- All in one recipe!!! That is like a dream for me. Granted, there are nights when the microwave is my primary implamentation of heating up some...thing... that I should be ashamed to admit to eating... But we all do eat pre-packaged foods, because this is America and we're busy, tired, and as the average "middle" class can't afford servants =) Besides my husband is tired of eating at 8:00PM!
This is one of those I-will-be-making-a-LOT meals, although next time I do think I'll make a second batch and freeze them! It's definite comfort food, not exactly as healthy as it could be. I'm not going to lay out an exact recipe here, I think I'll just let you know in general what I did:
Sweat one medium onion, then add one garlic clove to finish sautéing. Put onion and garlic in blender. Deglaze skillet (brand-new cast iron skillet in my case - yay birthdays and thoughtful, attentive husbands!!) with vegetable broth, pour into blender. Add more fat and sauté three peeled zucchini. Toss in blender. Deglaze again and add to blender. Broil one organic red bell pepper; skin and seed. Blend very well with other vegetable awaiting their organic friend in the blender. Add one container of Philly Cooking Cream, some spices to taste, and blend again. Meanwhile, or even beforehand, boil manicotti, drain, rinse with cold water. Stuff with a ricotta, basil paste, and mozzarella mix. Line in casserole dish. Pour on sauce (in between layers and on bottom to help with non-stickage. Sprinkle with asiago. Bake. Enjoy.
(I guess that did turn out to be a full recipe!)
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