Manicotti shells broke?

How long should I boil them? Because I left for to long and they broke.

Manicotti shells broke?
You boiled them too long and/or stirred them to hard.

Follow the directions on the package, they're usually right on.

A few of them always break so treat them gently!

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Reply:Mine always do! I don't bother trying anymore though I love 'em.
Reply:Remember that you are going to bake them after so a shorter cooking time is recommended.

Read the package and see what they suggest.
Reply:How long does the package say? I would say boil them for 6-7 minutes, they will continue cooking in the oven. If the package says 10-12 minutes then cut the time by 2-3 minutes.
Reply:read the package
Reply:I always use the minumum amount of time the package shows (brands vary on time) because they'll cook more after they're stuffed and put in the oven to heat through. I still stuff the broken ones and try to put the broken edges down in the casserole or at least make sure some of the sauce is over the broken parts. No one is going to care if they're broken - that doesn't change the taste!
Reply:When I make Manicotti I use a basic crepe recipe and make it savory by adding 1 tsp. Italian seasoning to the batter. I roll my filling inside the crepe and cook the Manicotti just like it normally would using the pasta. It's much easier. Since you have the noodles already just open them up and stuff them and place in the pan torn side down. Heres my recipe in case you want to try it sometime.



Here is one of my favorite dishes to do in a Dutch oven. It involves every type

of cooking imaginable in a Dutch oven. Again this is my own recipe. You are

welcome to use it, but if sharing, please give credit where do. Thanks! Laura



Sausage Stuffed Manicotti

David Herzog by permission from Laura Schmidt



Ingredients:

*** Crepes ***

1 ? cups all-purpose flour

1-cup milk or more

3 eggs

? tsp salt

olive oil sprayer



*** Filling ***

1 pound Hot Italian sausage

2 eggs

2 cups mozzarella cheese, grated

1/2 cup fresh parmesan cheese, grated

1 cup cottage cheese

1/4 cup dry bread crumbs

10 oz frozen chopped spinach, thawed %26amp; squished

salt and pepper

1/8 teaspoon nutmeg

1/4 teaspoon garlic powder



*** Tomato Sauce ***

2 cups Mushrooms, sliced

1 green pepper

1 onion, chopped

6 cloves garlic

1 26-ounce jar marinara sauce or tomato basil spaghetti sauce

1 14.5-ounce can diced tomatoes with basil, garlic and oregano

Dash of hot pepper flakes



***Topping***

1/2 cup mozzarella cheese, grated

1/4 cup fresh Parmesan cheese, grated

1 small can sliced olives











Instructions: CREPES:

Coals: 6 to 8 coals

1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need

a real thin batter, may need to add more milk

2. Put DO lid upside down on lid stand with coals under to make a medium heat

3. Spray lightly with olive oil

4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a

5-inch circle. Cook until set. Do not brown.

5. Repeat with remaining batter making 18 to 20 crepes.

6. Stack crepes between waxed paper. Set them aside.



Instructions: FILLING:

Coals: 20-25 coals

7. In a large pot sauté the sausage

8. Remove sausage from pan and set aside.

9. In a large bowl, beat the eggs lightly, add the remaining filling

ingredients and then the sausage; mix well and set aside



Instructions: SAUCE:

Coals: 20-25 coals bottom to fry, then 8-10 coals, bottom; 15-20 coals top

10. Mince green pepper, onions %26amp; garlic

11. In the same pot that you used for sausage, sauté onion mixture and the mushrooms,

12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until

thick. (Watch as you may need to add a bit of wine, beer or water).



Instructions: BUILDING THE MANICOTTI

Coals: 10 coals under, ring of 15 coals on lid

13. Pour half the sauce into a 12-inch shallow DO.

14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat

15. Pour remaining sauce over manicotti.

16. Bake about 40 minutes at 350° oven

17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake

another 8-10 minutes until bubbly and heated through.

Serves: 6 to 10 people with 2 to 3 manicotti per person.



This is an ideal dish for a class or workshop, as it shows the use of a lid, how

to fry in a Dutch oven, how to simmer, and how to bake. It also makes a great

presentation piece.