R&R: Piggykins' Quick & Easy Manicotti - A winner!

 I picked up this recipe right here the other day. I had planned to have it this weekend but it was chilly enough today to make it and I'm sure glad I did. It's a winner, and much easier than all those I tried so hard at and failed with in the past. I'm sure they were great recipes, but for some reason, noodles and me, stuffed noodles, that is, just were not a winning team. I had almost given up, positive we never would be.

This time around though, I did it. DH liked it and we have enough left overs for tomorrow to finish it off. I still can't get over how easy it was.

My only problem wasn't with the recipe but getting the string cheese out of their packets. LOL. Just once I'd like to get my hands on the guy who dreamed up those tightly wrapped food stuffs that are so hard to open.

The flavoring was wonderful in this recipe. I used a jar of Mushroom Wine spaghetti sauce, and I added a small can of mushrooms because I like mushrooms and have them whenever I can get away with it. That's quite often because by themselves, they're not fattening.

I also doubled up the ground beef with ground pork. Like Emeril would say, it's a pork fat thing. All in all this was wonderful. 

Once I figured out how to open the cheese, everything was a breeze.

This recipe immediately went into our favorites list. We will making it often, especially when family drops in. And it's easy enough and hassel free that you can do it almost on the spur of the moment. You know, like when unexpected company drops by and stays for hours?

Here's Piggykins recipe. Try it. I just know you'll like it.

What a great recipe~  Super easy and Hassle free~  I totally agree with you on the cheese issue~  I run for the scissors as that package is a pain to deal with~   Thanks for your Review and Pk  thanks for sharing this nifty little Recipe~  Happy Mothers Day to both of you~   Janie

This sounds so easy to put together and really delicious!  I missed this recipe the first time it was posted, so thanks for sharing GranMarion.  Thank you also ffor sharing your recipe Piggykins!   I plan to do some grocery shopping this afternoon, where I'll be sure to pick up what I need.  I do have just one question however-------------

Is this casserole wet, saucy?  Or do the noodles absorb up the sauce?  My DH likes his pasta dishes swimming in sauce on his plate-LOL.  Would I be better at adding 1/2 of a jar more?  I don't want it to be all sauce, but I'd like to have it on the wetter side.

Thanks for your help. 

Thank you both for the r and r.

 Happy weekend to you all.

 Rosie

Sounds like a terrific recipe. Thank-you both for the recipe & review.

Jill

Sounds good.  Thnaks for the review

cooktocook:

Is this casserole wet, saucy?  Or do the noodles absorb up the sauce?  My DH likes his pasta dishes swimming in sauce on his plate-LOL.  Would I be better at adding 1/2 of a jar more?  I don't want it to be all sauce, but I'd like to have it on the wetter side.

 

The noodles absorb a lot of the sauce. But because I used twice the amount of meat, 1 lb. of ground beef and 1 pound of ground pork, I used 2 jars of the sauce. I also doubled up on the mozzarella, but NOT on the manicotti. So it was juicy and full of flavor. Any leftover sauce (with the cheese) will go into another quickie meal.

I want to try something with wontons. I want to see if they will work as a noodle in a cheese and sauce dish.

Had the left overs for lunch today and it was still very good. If it had dried (noodles taking up the sauce over night) I would have spritzed it with water on top, spooned the saucer back over it and heated it in the microwave. As it was, though, all I did was shove it in the oven, covered, for about half an hour. It was as good as it was yesterday, if not better. This could be one of those dishes that gets better when it sits. Not that it had to.

I have a bit of sauce left, so tomorrow I will try mixing turkey or chicken with some celery and onion, rolling that in the wontons and then steaming them. When done I will put the heated left over sauce over them. Should go good with a lettuce wedge on the side and some ice tea.  

I just love it when recipes work.

I have made a similar recipe for years. The whole family enjoys it!

Sounds great, thank you!

Buffalo Chicken Soup

Serves 4-6

1 onion, chopped fine

1/2 cup clery (2 ribs) chopped fine

1/4 cup butter

1/4 cup flour

1 1/2 cups milk

2  14 oz. cans chicken broth

2 cups diced cooked chicken

1 1/2 cups mozzarella cheese, shredded

1 1/4 cup blue cheese crumbles

1/2 cup Parmesan cheese, shredded

1/2 tsp cayenne pepper

3 cloves garlic, minced

1/4- 1/2 cup buffalo wing sauce, or more to taste (*I recommend Jim Beam Buffalo Wing Sauce)

Instructions:

1. Saute onion, celery, and garlic in butter.

2. stir in flour.

3. Whisk in milk, broth, and buffalo wing sauce.

4. In a bowl, combine all the cheeses and mix. Add to soup.

5. Stir in chicken.

6. Stir occasionally and simmer until cheese is melted.

Serve with a bottle of Tobasco Sauce for those who want more "Kick."

Also good served with carrot sticks and ranch or blue cheese dressing!

This sounds delish Zita, THANKS for sharing it. I will use Italian Sausage, but other than that, I will make it exactly as described!!! I can't wait to try it this week!!!

LOL on the string cheese issue. It makes me want to throw the entire package across the room!!!

So sorry, this got posted on the wrong thread!!!!

Yikes.

Thank You Piggykins for a fun recipe.