The Basics: Manicotti

How To Make Four Cheese Manicotti By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Recipes Southern Socials game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Pastry Chef TV Cooking Personality Birmingham AlabamaCooking Essentials 

The Technique


Manicotti noodles may be cooked & stuffed with all sorts of delicious fillings from simple cheese combinations to chicken, meat, vegetable & leafy spinach greens. They pair well with both tomato based & cream based sauces. Once the noodles have been cooked, they are easily portioned by piping the filling into them using a pastry bag or they may be cut using kitchen sheers so it may be spooned down the center then rolled. Place the manicotti seem side down in the baking dish if using the second technique. Although Lasagna Bolognese has long been a family favorite, manicotti tends to rank high on the list for those who prefer just a bit more cheese over meat based sauce. Learn how to cook manicotti pasta that may be used for a variety of classic Italian recipes.

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How To Cook & Prepare Manicotti For Recipe Applications

Recipes will vary according to the number of manicotti shells that will be needed based on dish size & stuffing ratios. Account two to three noodles per person for a serving size & be sure to accompany the meal with a beautiful winter panzanella salad

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Basic Manicotti
makes 4 servings

6 quarts water
1 tsp kosher salt
1 {8-oz} package manicotti noodles

Bring the water to a rolling boil over High heat. Add the manicotti noodles. Cook, uncovered, stirring occasionally, 6 to 8 minutes for al dente noodles. Drain the pasta in a large colander. Run under cold water to stop the cooking process. Place the noodles on an oiled sheet pan. Use as directed in specific recipe applications. 

The Tune
“What Is This Thing Called Love” Billie Holiday

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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