About eighteen months ago I was going to make manicotti and - OH NO!!! - I couldn’t find manicotti shells for a good six months. All the stores I went to, just a blank spot on the shelves.
Manicotti, braciole and baked Zitti.... Marone!!! You're literally teaching how to make every recipe I get curious about while watching the Sopranos 🍝🍷 Salute :)
My Mom made the Sunday sauce with the Braciole and Italian sausages. I miss her and all the delicious food she made and Grandma taught her. My grandma made the egg and ham casserole every Christmas, with zeppole’s for breakfast. She also made chicken cutlets with crushed saltine’s as the breading. My Italian heritage hails from Naples and Sicily.
Thanks for sharing. I had a friend whose father made zeppoles for breakfast every time there was a sleepover. I also remember the saltine cracker breading.
Just a reminder/tip to anybody new to cast iron from a Southerner (cast iron is its own religion down here 😂) to help keep you going strong: If you are following this method, it's best to use a WELL SEASONED skillet for this and other tomato based recipes using Sunday sauce or bbq sauce The acid in tomatoes is very rough on cast iron and unless you have a very well developed seasoning on your skillet or non-enamel dutch oven it will mess up your cast iron. Wouldn't recommend doing this with a brand new off the shelf piece, cook a lot of oily foods like bacon or deep fry in it several times first, or season it several times in the oven before using tomatoes or other acids Kent Rollins has a lot of good cast iron care videos (he does a far better job explaining than I could) Edit: I specified "non-enamel" dutch oven earlier. Enameled cast iron such as the blue-green one commonly used in these Sunday sauce videos is perfectly fine to use acidic foods in, the cast iron is coated specifically to prevent damage to the piece from acid (or to the seasoning from things like boiling or soaking water inside it, which will leech your season into foods like soups or soaked beans if you cook them in regular cast iron)
lol - I'm 60 years old. I can't begin to think how many things, cakes, pies, cookies, etc., etc. that my grandmother made and we all ate the batter, raw eggs and all. Now if someone has an allergy but it would be hard to have an allergy to uncooked versus cooked eggs, don't worry about it. It won't hurt you.
I am a first generation Southern Italian, and greatly enjoy your method of teaching! I saw my mom make all of these dishes, and feel so fortunate to have been able to eat these delicious dishes. I wanted to share that instead of the store bought pasta, my mom made creeps, or home made pasta to make the manicotti.
Phil referred to it as "manigott" on the Sopranos. He was like, "I wanted manigott... but I compromised. I ate grilled cheese off the radiator instead."
Looks awesome! I remember my Gram mixing spinach in the ricotta! I made the Braciola last week and as I was browning, looked across the counter and saw the chopped parsley sitting in a bowl! Hahahaha! Added it to the gravy!
Thanks very much! Hopefully you'll enjoy a lot of the recipes. I pretty much make Italian-American (some authentic Italian) food that one would find in the NY metro area. I think it's the best food in the world. Thanks for liking the channel!
I feel like a meatless manicotti is an insult to the full belly you're building. I use beef in the ragu and Italian sausage in the manicotti. Just crumble the sausage VERY WELL, brown it, and add it to the cheese mixture right before stuffing it.
an easy way to stuff manicotti is instead of trying to ram it in from the ends, attach a long tube to your pastry bag or whatever and stick it thrrough the manicotti. Then extrude the material and pull the tube back through the manicotti as you pull. They make these tubes for baking that are stainless steel. Another way, is to use wax paper (or anything similar) to roll the stuffing into a tube that is thinner than the manicotti by a decent distance (like 1/4 of an inch and then put it in the freezer to stiffen it up quite a bit. then remove it from the wax paper and cut into lengths. You want to cut them a bit long. Then you should be able to insert the mixture right into a manicotti. Then lay them out and leave them to defrost a bit. Once they have unstiffened, you can shove the extra material in, thereby filling that empty quarter inch via compression. I could go on. I think everyone on of my aunt's and uncles had a different method lol
Thanks for sharing the tips. I don't make manicotti too much. I'd probably be 40 pounds heavier if I did lol, so the tips are worth trying out next time I make it.
Your Beef Short Rib Ragu was my intro to this channel. Made that for my mother's birthday in October, and it was a hit. Based on that success, I tried your Sunday sauce, manicotti and baked meatball recipe for a dinner between Christmas and NYE. I spent a day making two batches of the sauce, then another day prepping the meatballs and manicotti. Not only did my family think the manicotti and meatballs were fantastic, I knew it was worth the effort based on my taste test(s) during prep. That's four recipes tried from this channel, and four wins. Your recipes are amazing my friend! One thing I did with the meatballs after cooking, since I made two batches, was put them in a vac bag, with the amount of sauce they called for, and froze. I used a sous vide to warm them up to 160. Even after cooking to temp in the oven and reheating with a sous vide, they tasted awesome and were super moist. I'd recommend to anyone if they want to prep meatballs ahead of time for a large gathering to use this method. You will not regret it! (I want to note for other cooks that catch this channel, I did my best to follow the recipes here to the last letter, the only deviation being different brands for ingredients since I live in flyover country)
I started following James channel from the same recipe, A-M-A-Z-I-N-G! I haven’t made any from the Sunday dinner series yet but I’ve printed them all and they are in my future. First I have the ingredients prepped to make the Ragu again hopefully tonight. I have MS so I have to make sure I have enough get up and go but that recipe is definitely worth struggling to make. BTW, thanks for the tip on freezing the meatballs, that’ll help me tremendously.
@@Lwah0812 Glad I was able to add a helpful suggestion. Sorry to hear about the MS situation. Usually when I don’t cook it because I’m lazy. Perhaps I should work on that and not take anything for granted.
Idk my bio dad's side (since he left for that pack of smokes 😉 haha) but my mom got her recipe from them and this is my favorite thing she cooked when I was a kid. Honestly that side might be Italian.
iim gonna make this tonight thank you. I would love to see a bechamel version , maybe even with crab meat or lobster with spinach or something of sorts
Hey I have a bechamel spinach ricotta lasagna roll up recipe right here: ruclips.net/video/4uikCtIU0Ps/видео.html. If you want to use the manicotti shells just sub them for the lasagna. Enjoy!
Yes absolutely. The sauces are very similar in those two series with the only difference being the ground beef and pork. I also made two other variations in this pork neckbone Sunday Gravy: ruclips.net/video/HLaCr1RL8j0/видео.html and this Sunday sauce with a whole pork tenderloin: ruclips.net/video/lQxD4qvKL04/видео.html. Hope you enjoy it!
Try stuffing the Manocatti with simple mix of good Italian sausage, spinach , onion, basial and paragamine... then cover with sauce and motazalla more paragamine and bake
I boil my manicotti for 3 minutes because it holds its shape better for stuffing the shells before you bake them...soggy pasta does not taste good. your recipe im using this coming weekend...it looks absolutely delicious. As a baker, i always have pastry bags.. AND I LOVE ZITI...
I just found your channel, and you are an amazing home cook! In fact your dishes are made so much like mine. I'm sure your mother taught you how to cook these delish Italian/American meals. Every dish you make, it's like me making them with you. Are your parents or grandparents from Naples? I have been enjoying all you videos, each one is so delish! You are amazing!.....I'm not sure if you made a stuffed artichokes video. I didn't see one, but if you did, I want to see it. I'm wondering since we cook almost the same in every way. I'm curious if you make yours the same as I do!. There's just one person, a good friend of mine from LI, N.Y. that makes hers the same way I do. Good luck with your channel, you should have your own cooking show on TV.
I would always crave this dish during my time in prison, 20 years, not a peep, anyways I had to compromise and eat grilled cheese off the radiator, so glad I get to make it now
Honestly, this looks incredible. When I find the specific kind necessary for this dish, I'd happily make it, BUT... This video actually got me thinking back to events in my past, as all my life I craved pasta dishes like Manicotti, but a series of events kept me from having it.* See, I wound up getting involved in a crime. Basically, I was recruited by these tough slick-haired motherfuckers as they thought I was durable enough to carry out a hit on one of their rivals. Their boss looked real, a real fuckin' godfather type. So, out of fear that I myself might be Whacked, I had no choice but to go along with it. I went to the dude's house, pulled out a shotgun, and blasted his ass into oblivion. And then, as me and the others made our getaway, we wound up being arrested by the law. At that point, I knew I was fucked. I knew I was going to jail. And to jail I went. I wound up spending twenty years in the can. TWENTY. FUCKING. YEARS. And that time lead me to build up a yearning for better food, as most of the shit there SUCKED. However. During that time, I learnt to _compromise._ I wanted Manicotti. I compromised. I ate Grilled Cheese off the Radiator instead. I put the bread between two sheets of paper. I had a whole system. And it was like that until I finally went free. Now free from my time in the Joint, recipes like yours give me ideas for better food. And thank the lord for that. *Okay, you got me. None of this happened and this was a blatant parody/reference to the premium cable crime show The Sopranos and the improvised style of dialogue that show used. Moreso a comic expansion of the "I ate Grilled Cheese" bit from season 6. I'd still eat this, however. I've recently been converted to pasta.
Dude I absolutely LOVE your videos. I've watched a lot of your stuff and you've taught a non Italian guy his favorite cuisine. Making this for the ummm Really Big Football Game this weekend. Keep making and I'll keep making your food.
Post throat (viral infection style) cancer. 6 months living on protein shakes and I’m back in the eating game! This was the first channel I came to based on what I missed eating the most. With all of that said, I’ve got to get you a Braves cap. (I think how this works is, as a “Cancer Survivor” you have to wear the cap or feel guilty the rest of your life) Giving the manicotti a try tonight! I’m down 50-60 pounds so I’m looking for anything Italian and high calorie.
I'm all fairness, parsley does Nothing for any dish but add eyeball candy. Most overused tasteless green ever. Every time someone carts out ,"fresh parsley I think dumbass IMHO....how about some Cilantro?
This is one of those dishes that when I eat it, I say why did I wait so long to make it again. Hope you enjoy it, but save some ricotta. I'm releasing a New York-style white pizza video today.
@@SipandFeast Thanks for the heads up. Love white pizza. Looking forward to your version. I hear you. I grew up in an area with a high immigrant population from Southern Italy. There used to be some outstanding restaurants but sadly that generation is gone. Italian food truly is my go to comfort food.
I was planning to make stuffed shells tonight but they were out of jumbo shells at the store!! Decided to use manicotti instead and I’m using your method :)
In my family, Manicotti is made with a crepe. What you made is more like a stuffed shell. Looks delicious though. Everything else about this dish is classic.
I'm really enjoying your cooking channel. Everything you make looks delicious and your instructions are so clear. I'm making this for dinner tonight! Thank you.
@4:52 great point about the 'over al denta'. However, you provide no tips as to why you do it or how to proceed. See, I think you need it pliable but not easily torn.
We love your Sunday sauce and we are looking for a good recipe for homemade beef lasagna. Would love to see a video if you have the time. Thank you and thanks for your recipes they’re the best.😊
I'm going to make this your way the first chance I get. For now, I'm off to the kitchen for spaghetti aglio e olio -- can't let my fresh parsley go bad.
That looks good. I find this way of doing the manicotti pasta is super easy and works every time (we do this for lasagna too): I arrange the uncooked manicotti in the baking dish. I boil enough water to cover them completely. When the water is boiling, I turn it off and carefully pour it over all the dry pasta. Let it sit 30 minutes. Drain water, stuff the shells and cook as desired. We just work the filling in with our fingers. Maybe the boil and soak method we use now will help someone else having trouble!
Hey there. The method you describe definitely works. For some reason I have better luck with lasagna to boil individual sheets. But for the manicotti I would say your way is great. Not sure if I mentioned it in this video. Too many videos I can't remember lol.
@@SipandFeast We never had lasagna turn out right until we used the soak method. We tried the no-boil lasagna noodles and those were even worse! If you can get it to work by boiling that's great though.
Why don't you keep all your parsley stalks and blitz with white vinegar or water and use for stocks and sauces because like coriander fresh herb the stalks have alot of flavour as long as they are not old and too woody and dry ??
I’m going to make this recipe soon, I bought the manicotti tubes today, I’m not sure what pan to use, in the video it looks like a 10 inch cast iron pan.
Hey there! I am sorry for the confusion. Use a baking dish. That will be better and an easier cleanup. I used the cast iron because it was shallow and easier to get a good shot with the camera.
Ok I'm about to attempt this for the first time in my life! I can make a mean Lasagna so fingers crossed this goes well🤞. I'm a girl from L.A. so we grew up on a lot of Mexican food there. But i love Italian food and I would love to master it. I've enjoyed watching your recipes and would love to try each one of them out. Wish me luck👍
I loved he idea of standing the shells upright in the shot glasses. Was I correct in hearing that this was the idea of the Grandma who made 100 to 200 manicotti at a time? If so, she must have been a groovy Grandma to have that many shot glasses laying around😄😄.
You should try this meat and cheese stuffed shells recipe too! ruclips.net/video/Io94v58c3iE/видео.html
It's 5:30 AM and I had this on my mind. Never made it so I needed a few tips. Got it covered.
Looks delicious 😋 I love to cook, bake, grill and any other way 😂❤️😋
20 years in the can I wanted manicotti, I compromised, I ate grilled cheese off the radiator.
I came here after watching Phil talking about compromise lmao
He should of made grilled cheese off the radiator
@@caseyfalconer7347 20 f****** years in the can!!!
😂😂😂
Me too lol
Underrated comment
Much more appetizing than eating grilled cheese off the radiator.
What radiator should I use for the cheese?
Any type should work😉
About eighteen months ago I was going to make manicotti and - OH NO!!! - I couldn’t find manicotti shells for a good six months. All the stores I went to, just a blank spot on the shelves.
Manicotti, braciole and baked Zitti.... Marone!!! You're literally teaching how to make every recipe I get curious about while watching the Sopranos 🍝🍷
Salute :)
My Mom made the Sunday sauce with the Braciole and Italian sausages. I miss her and all the delicious food she made and Grandma taught her. My grandma made the egg and ham casserole every Christmas, with zeppole’s for breakfast. She also made chicken cutlets with crushed saltine’s as the breading. My Italian heritage hails from Naples and Sicily.
Thanks for sharing. I had a friend whose father made zeppoles for breakfast every time there was a sleepover. I also remember the saltine cracker breading.
Grandmothers always made the crepes from scratch . Once you have had it that way you will never buy store bought shells again
Correct comment is correct. Must use homemade crepes.
My grandma always made her own manicotti crepes.. (flour water egg salt)
Just a reminder/tip to anybody new to cast iron from a Southerner (cast iron is its own religion down here 😂) to help keep you going strong: If you are following this method, it's best to use a WELL SEASONED skillet for this and other tomato based recipes using Sunday sauce or bbq sauce
The acid in tomatoes is very rough on cast iron and unless you have a very well developed seasoning on your skillet or non-enamel dutch oven it will mess up your cast iron. Wouldn't recommend doing this with a brand new off the shelf piece, cook a lot of oily foods like bacon or deep fry in it several times first, or season it several times in the oven before using tomatoes or other acids
Kent Rollins has a lot of good cast iron care videos (he does a far better job explaining than I could)
Edit: I specified "non-enamel" dutch oven earlier. Enameled cast iron such as the blue-green one commonly used in these Sunday sauce videos is perfectly fine to use acidic foods in, the cast iron is coated specifically to prevent damage to the piece from acid (or to the seasoning from things like boiling or soaking water inside it, which will leech your season into foods like soups or soaked beans if you cook them in regular cast iron)
lol - I'm 60 years old. I can't begin to think how many things, cakes, pies, cookies, etc., etc. that my grandmother made and we all ate the batter, raw eggs and all. Now if someone has an allergy but it would be hard to have an allergy to uncooked versus cooked eggs, don't worry about it. It won't hurt you.
OMG...My new FAVORITE cooking channel. Amazing. I'm obsessed!
That's so nice of you to say! Welcome to the channel!
I wanted manicotti I ate grilled cheese off the shinebox
I am a first generation Southern Italian, and greatly enjoy your method of teaching! I saw my mom make all of these dishes, and feel so fortunate to have been able to eat these delicious dishes. I wanted to share that instead of the store bought pasta, my mom made creeps, or home made pasta to make the manicotti.
Phil referred to it as "manigott" on the Sopranos. He was like, "I wanted manigott... but I compromised. I ate grilled cheese off the radiator instead."
I love the Italian way of saying things. ❤
Looks awesome! I remember my Gram mixing spinach in the ricotta! I made the Braciola last week and as I was browning, looked across the counter and saw the chopped parsley sitting in a bowl! Hahahaha! Added it to the gravy!
I’m a complete newcomer to proper Italian cuisine. It’s always been egg noodles and prego. What a wonderful discovery your channel is!
Thanks very much! Hopefully you'll enjoy a lot of the recipes. I pretty much make Italian-American (some authentic Italian) food that one would find in the NY metro area. I think it's the best food in the world. Thanks for liking the channel!
I absolutely LOVE your channel! Thank you for sharing all of these GREAT Recipes!!!
Thanks very much! Appreciate you watching!
I feel like a meatless manicotti is an insult to the full belly you're building. I use beef in the ragu and Italian sausage in the manicotti. Just crumble the sausage VERY WELL, brown it, and add it to the cheese mixture right before stuffing it.
an easy way to stuff manicotti is instead of trying to ram it in from the ends, attach a long tube to your pastry bag or whatever and stick it thrrough the manicotti. Then extrude the material and pull the tube back through the manicotti as you pull. They make these tubes for baking that are stainless steel. Another way, is to use wax paper (or anything similar) to roll the stuffing into a tube that is thinner than the manicotti by a decent distance (like 1/4 of an inch and then put it in the freezer to stiffen it up quite a bit. then remove it from the wax paper and cut into lengths. You want to cut them a bit long. Then you should be able to insert the mixture right into a manicotti. Then lay them out and leave them to defrost a bit. Once they have unstiffened, you can shove the extra material in, thereby filling that empty quarter inch via compression. I could go on. I think everyone on of my aunt's and uncles had a different method lol
Great ideas. I'm definitely going to try the freezer method.
Thanks for sharing the tips. I don't make manicotti too much. I'd probably be 40 pounds heavier if I did lol, so the tips are worth trying out next time I make it.
Thank you for these tips. The stuffing part stops me from making these more than once every couple years
I cracked up when you said you didn’t want to be the only 3-cheese guy. 😂 This recipe is awesome…one of my mom’s favorites. ❤️
You Don't Ever Admit The Existence Of This Thing! Ever...
Im here after i watch junior ask for his manicott and discover boby eta it😂
Your Beef Short Rib Ragu was my intro to this channel. Made that for my mother's birthday in October, and it was a hit. Based on that success, I tried your Sunday sauce, manicotti and baked meatball recipe for a dinner between Christmas and NYE. I spent a day making two batches of the sauce, then another day prepping the meatballs and manicotti.
Not only did my family think the manicotti and meatballs were fantastic, I knew it was worth the effort based on my taste test(s) during prep.
That's four recipes tried from this channel, and four wins. Your recipes are amazing my friend!
One thing I did with the meatballs after cooking, since I made two batches, was put them in a vac bag, with the amount of sauce they called for, and froze. I used a sous vide to warm them up to 160. Even after cooking to temp in the oven and reheating with a sous vide, they tasted awesome and were super moist. I'd recommend to anyone if they want to prep meatballs ahead of time for a large gathering to use this method. You will not regret it!
(I want to note for other cooks that catch this channel, I did my best to follow the recipes here to the last letter, the only deviation being different brands for ingredients since I live in flyover country)
Really glad that you've been enjoying all the recipes. I like the sous vide idea!
I started following James channel from the same recipe, A-M-A-Z-I-N-G! I haven’t made any from the Sunday dinner series yet but I’ve printed them all and they are in my future. First I have the ingredients prepped to make the Ragu again hopefully tonight. I have MS so I have to make sure I have enough get up and go but that recipe is definitely worth struggling to make. BTW, thanks for the tip on freezing the meatballs, that’ll help me tremendously.
@@Lwah0812 Glad I was able to add a helpful suggestion. Sorry to hear about the MS situation. Usually when I don’t cook it because I’m lazy. Perhaps I should work on that and not take anything for granted.
Jim good afternoon wow wow I just made the manicotti recipe out of this world delicious, simple yet so delicious thank you ciao
That's great to hear! I appreciate you taking the time to let me know how it turned out.
You need the metal tip that goes at the corner of your bag. It would be much easier to get it further into the pasta shell. 😊
I've got to stop watching your videos at night. I hate going to bed with my stomach growling.
Can I steal "I don't wanna be the guy with the three cheese manicotti" as a thing to say?
Lol.
Grilled cheese of the radiator?
Sopranos brought me here lol
I just found a funny scene which I assume your referring to. I guess I make a lot of the food from that show😂
“I wanted Manicotti, but I compromised, I ate grilled off a radiator.”
Dang…. Your family is so lucky to have you ! !
I'm trying to think of a good Sopranos quote someone help me.
I came here after uncle jun wondering where the mannnigot was in the fridge.
The 18 people that disliked this were in the can for 20 yrs
Idk my bio dad's side (since he left for that pack of smokes 😉 haha) but my mom got her recipe from them and this is my favorite thing she cooked when I was a kid. Honestly that side might be Italian.
iim gonna make this tonight thank you. I would love to see a bechamel version , maybe even with crab meat or lobster with spinach or something of sorts
Hey I have a bechamel spinach ricotta lasagna roll up recipe right here: ruclips.net/video/4uikCtIU0Ps/видео.html. If you want to use the manicotti shells just sub them for the lasagna. Enjoy!
@@SipandFeast Fantastic, thank you very much 4 Cheese Sir !
New subbie. Love your accent and personality! You did that!! Thank you for sharing!!
Can I use the meat sauce you used for your spaghetti episode? Thanks!
Yes absolutely. The sauces are very similar in those two series with the only difference being the ground beef and pork. I also made two other variations in this pork neckbone Sunday Gravy: ruclips.net/video/HLaCr1RL8j0/видео.html and this Sunday sauce with a whole pork tenderloin: ruclips.net/video/lQxD4qvKL04/видео.html. Hope you enjoy it!
Try stuffing the Manocatti with simple mix of good Italian sausage, spinach , onion, basial and paragamine... then cover with sauce and motazalla more paragamine and bake
Best manicotti I’ve made is using crepes instead of pasta type. It’s a game changer, so light!
Crepes are indeed better. I plan to make a video for them this winter. Now that will take a while to film lol.
Yep my grandma made that way and I make that way
Looks delicious but I'm so lazy I think I'll compromise and stick with grilled cheese off the radiator
I boil my manicotti for 3 minutes because it holds its shape better for stuffing the shells before you bake them...soggy pasta does not taste good.
your recipe im using this coming weekend...it looks absolutely delicious. As a baker, i always have pastry bags.. AND I LOVE ZITI...
I love the idea of using a shot glass to stuff manacotti!
I just found your channel, and you are an amazing home cook! In fact your dishes are made so much like mine. I'm sure your mother taught you how to cook these delish Italian/American meals. Every dish you make, it's like me making them with you. Are your parents or grandparents from Naples? I have been enjoying all you videos, each one is so delish! You are amazing!.....I'm not sure if you made a stuffed artichokes video. I didn't see one, but if you did, I want to see it. I'm wondering since we cook almost the same in every way. I'm curious if you make yours the same as I do!. There's just one person, a good friend of mine from LI, N.Y. that makes hers the same way I do. Good luck with your channel, you should have your own cooking show on TV.
I would always crave this dish during my time in prison, 20 years, not a peep, anyways I had to compromise and eat grilled cheese off the radiator, so glad I get to make it now
20 years in the can...I wanted a Manicotti, I compromised, I ate a grilled cheese off the radiator instead.
Honestly, this looks incredible. When I find the specific kind necessary for this dish, I'd happily make it, BUT...
This video actually got me thinking back to events in my past, as all my life I craved pasta dishes like Manicotti, but a series of events kept me from having it.*
See, I wound up getting involved in a crime. Basically, I was recruited by these tough slick-haired motherfuckers as they thought I was durable enough to carry out a hit on one of their rivals. Their boss looked real, a real fuckin' godfather type. So, out of fear that I myself might be Whacked, I had no choice but to go along with it. I went to the dude's house, pulled out a shotgun, and blasted his ass into oblivion. And then, as me and the others made our getaway, we wound up being arrested by the law. At that point, I knew I was fucked. I knew I was going to jail. And to jail I went.
I wound up spending twenty years in the can. TWENTY. FUCKING. YEARS. And that time lead me to build up a yearning for better food, as most of the shit there SUCKED. However. During that time, I learnt to _compromise._ I wanted Manicotti. I compromised. I ate Grilled Cheese off the Radiator instead. I put the bread between two sheets of paper. I had a whole system. And it was like that until I finally went free. Now free from my time in the Joint, recipes like yours give me ideas for better food. And thank the lord for that.
*Okay, you got me. None of this happened and this was a blatant parody/reference to the premium cable crime show The Sopranos and the improvised style of dialogue that show used. Moreso a comic expansion of the "I ate Grilled Cheese" bit from season 6. I'd still eat this, however. I've recently been converted to pasta.
So how many minutes should we boil the pasta for it to be under al dente?
So this was Barilla manicotti. I believe the box said 8-9 minutes. I cooked them for probably 5 minutes.
Dude I absolutely LOVE your videos. I've watched a lot of your stuff and you've taught a non Italian guy his favorite cuisine. Making this for the ummm Really Big Football Game this weekend. Keep making and I'll keep making your food.
Post throat (viral infection style) cancer. 6 months living on protein shakes and I’m back in the eating game! This was the first channel I came to based on what I missed eating the most. With all of that said, I’ve got to get you a Braves cap. (I think how this works is, as a “Cancer Survivor” you have to wear the cap or feel guilty the rest of your life)
Giving the manicotti a try tonight! I’m down 50-60 pounds so I’m looking for anything Italian and high calorie.
I'm all fairness, parsley does Nothing for any dish but add eyeball candy. Most overused tasteless green ever. Every time someone carts out ,"fresh parsley I think dumbass
IMHO....how about some Cilantro?
Yum! I needed this nudge to use that container of ricotta in the fridge. Haven't made this in ages. Looks delicious. Thanks Jim!
This is one of those dishes that when I eat it, I say why did I wait so long to make it again. Hope you enjoy it, but save some ricotta. I'm releasing a New York-style white pizza video today.
@@SipandFeast Thanks for the heads up. Love white pizza. Looking forward to your version.
I hear you. I grew up in an area with a high immigrant population from Southern Italy. There used to be some outstanding restaurants but sadly that generation is gone. Italian food truly is my go to comfort food.
I was planning to make stuffed shells tonight but they were out of jumbo shells at the store!! Decided to use manicotti instead and I’m using your method :)
I think the manicotti will be a great substitute. Hope you enjoy it!
I've never tasted anything more amazing!!!!!
Thanks so much!
Made this tonight. _I'm actually enjoying it right now._
VERY good. Thanks!
In my family, Manicotti is made with a crepe. What you made is more like a stuffed shell. Looks delicious though. Everything else about this dish is classic.
You are correct. I need to make a video (long filming day) of the crepes. Thanks for liking the video!
I know it's a lot more work to make the crepes. Good video. You even pronounced manicotti like Jersey guy.
Ahhhh I miss my Mom’s stuffed shells, Sunday Sauce, Braciole, my Grandma’s Zeppole’s, chicken cutlets and Italian Layer bake or breakfast casserole.
I would think by not covering the noodles 💯 would leave exposed surface dried out and crunchy 🤔
I'm really enjoying your cooking channel. Everything you make looks delicious and your instructions are so clear. I'm making this for dinner tonight! Thank you.
I make my own manicotti shells called Crespelle, easy but another whole recipe. But DIVINE!
@4:52 great point about the 'over al denta'. However, you provide no tips as to why you do it or how to proceed. See, I think you need it pliable but not easily torn.
We love your Sunday sauce and we are looking for a good recipe for homemade beef lasagna. Would love to see a video if you have the time. Thank you and thanks for your recipes they’re the best.😊
I basically loathe Manicotti because it's always be ricotta stuff pasta which it's like vomtubes. So I'm curious what you got.
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME M,
I'm going to make this your way the first chance I get. For now, I'm off to the kitchen for spaghetti aglio e olio -- can't let my fresh parsley go bad.
I married into an Italian family and they never bought manicotti pasta. They always made crepes and rolled the cheese inside.
Seems like a good recipe except for the mozzarella. Just adds a lot of weight and little flavor. Besciamella would be a better option
That looks good. I find this way of doing the manicotti pasta is super easy and works every time (we do this for lasagna too): I arrange the uncooked manicotti in the baking dish. I boil enough water to cover them completely. When the water is boiling, I turn it off and carefully pour it over all the dry pasta. Let it sit 30 minutes. Drain water, stuff the shells and cook as desired. We just work the filling in with our fingers. Maybe the boil and soak method we use now will help someone else having trouble!
Hey there. The method you describe definitely works. For some reason I have better luck with lasagna to boil individual sheets. But for the manicotti I would say your way is great. Not sure if I mentioned it in this video. Too many videos I can't remember lol.
@@SipandFeast We never had lasagna turn out right until we used the soak method. We tried the no-boil lasagna noodles and those were even worse! If you can get it to work by boiling that's great though.
Why don't you keep all your parsley stalks and blitz with white vinegar or water and use for stocks and sauces because like coriander fresh herb the stalks have alot of flavour as long as they are not old and too woody and dry ??
I’m going to make this recipe soon, I bought the manicotti tubes today, I’m not sure what pan to use, in the video it looks like a 10 inch cast iron pan.
Hey there! I am sorry for the confusion. Use a baking dish. That will be better and an easier cleanup. I used the cast iron because it was shallow and easier to get a good shot with the camera.
@@SipandFeast Ok, thank you I am excited to try this, it looks very good!
After having this I see why Phil is so angry about compromising lol
My mother used to make manicotti with crepes. She had a special small frying pan ro make the crepes and we were not allowed to touch it. 😱😱😱
"GO AWAY! IT'S MANICOTTI, WITH CREAM CHICKEN, AND ARTICHOKES!!!"
You did a fantastic job. I like that idea of baking them in a cast iron pan. Thanks Jim
Thanks Richard! I appreciate the comment and that you are watching my videos!
I wanted manicott, but I compromised, I ate grilled cheese off the radiator instead.
i love stuffed manicotti. My wife does not like ricotta cheese though, :( I need an alternative to the ricotta cheese.
20 years in the can, I wanted Manicotti. I compromised. I ate grilled cheese off da rahdiater instead.
I use my 1 lb sausage stuffer to fill the manicotti. It's the cat's meow brother ;-)
Well, blow me over I have never seen anyone do a pasta dish in cast iron. Only makes sense when you think on it for long.
i will eat anything with tomato sauce. its, so, good. and don't get me started on some quality parmesan.
I used this recipe, the Manicotti and Sunday sauce taste amazing!
I wanted manicote. I compromised. I ate grilled cheese off the radiator instead.
I like the Ramone cheese but man you have to wash your hands and my whole house stinks lol because of that I mostly use Parmesan
Manicotti makes me think of Grumpy Old Men.
dude you should have baked longer that pasta. well thats my preference
This is the best recipe I’ve seen so far
Thanks very much!
Go Mets!!
MANICOTTI or CANNELLONI. that is the question.
Oh is THAT what they kept trying to pronounce on the Sopranos……
I’ll compromise. I’ll eat grilled cheese off the radiator.
You either had to much wine last night or need a drink oh well
Still
A wonderful cook
Ok I'm about to attempt this for the first time in my life! I can make a mean Lasagna so fingers crossed this goes well🤞. I'm a girl from L.A. so we grew up on a lot of Mexican food there. But i love Italian food and I would love to master it. I've enjoyed watching your recipes and would love to try each one of them out. Wish me luck👍
Hope it was a hit. If you make a good lasagna this should be a piece of cake!
Looks so good. Definitely gonna try this. Why is called manicotti tho
Grazie melle pisian, comon sense cooking. What a pleasure. Ciao franco
Stuff the shells when they're uncooked. Super easy.
I just made this for dinner tonight. Holy Mackerel, that's good stuff. Awesome recipes!!
Thank you! Glad you enjoyed the recipe.
Your voice is so calming lol
Well thanks. I think it's more the mic. I'm trying my best to provide good audio.
I loved he idea of standing the shells upright in the shot glasses. Was I correct in hearing that this was the idea of the Grandma who made 100 to 200 manicotti at a time? If so, she must have been a groovy Grandma to have that many shot glasses laying around😄😄.
Yes that's correct lol. Somebody else in the comment section gave about 3 other good suggestions.
I made manicotti once and proceeded to just do stuffed shells in the future.
Someone get Phil Leotardo some of this along with the shinebox