Topic is Sleeping.
number4 (original poster member #62204) posted at 2:24 AM on Sunday, March 6th, 2022
Tomorrow we are celebrating a family member's birthday. She has requested my ages-old recipe for stuffed shells. However, H hit up SIX grocery stores today, looking for jumbo pasta shells, and EVERY shelf was empty. And for some reason, at every store, they were on sale. Not sure what is going on, but we have to move to plan B, which is using manicotti shells. I've never cooked, much less stuffed, manicotti shells before. I'm hoping someone can give me some tips.
The stuffing will be a mixture of 1/2 lb. each, cheddar and mozzarella cheeses, and 1 c. sour cream. After they're stuffed, we will spread marinara sauce on top and bake in the oven until cheeses are melted.
I do not own a pastry bag.
Any suggestions on how I can prevent this from becoming a disaster?
Me: BWHim: WHMarried - 30+ yearsTwo adult daughters1st affair: 2005-20072nd-4th affairs: 2016-2017Many assessments/polygraph: no sex addictionStatus: R
leafields ( Guide #63517) posted at 3:24 AM on Sunday, March 6th, 2022
Use a baggie and snip the corner. I've used it for other things, but not manicotti. Good luck!
BW M 34years, Dday 1: March 2018, Dday 2: August 2019, D final 2/25/21
WalkinOnEggshelz ( Administrator #29447) posted at 1:46 PM on Sunday, March 6th, 2022
There is definitely a pasta shortage. I am surprised that you were able to get manicotti shells. I have had to adapt multiple recipes lately based on whatever type of pasta is available.
Don’t cook the shells all of the way through. Take them out before they are quite al dente. It will keep them from splitting and make them easier to stuff.
Snipping a baggie is a good idea. You can also put your stuffing mixture on plastic wrap and roll it and snip the end to make a bag.
We typically use a spoon to stuff ours, but my mixture has meat in it so using a bag is more of a hassle.
Good luck!
If you keep asking people to give you the benefit of the doubt, they will eventually start to doubt your benefit.
BearlyBreathing ( member #55075) posted at 6:17 PM on Sunday, March 6th, 2022
Echo what the others say — the baggie trick works. We always used a spoon but our mixture has ricotta and is thick, so it spooned well.
It won’t be a disaster. Have a great celebration.
Me: BS 57 (49 on d-day)Him: *who cares ;-) *. D-Day 8/15/2016 LTA. Kinda liking my new life :-)
**horrible typist, lots of edits to correct. :-/ **
Jeaniegirl ( member #6370) posted at 6:46 PM on Sunday, March 6th, 2022
I use a lot of Pasta and I'm shocked at the shortage and wonder WHY.
"Because I deserve better"
number4 (original poster member #62204) posted at 12:32 AM on Monday, March 7th, 2022
Thanks everyone. Manicotti are stuffed and waiting to go in the oven. We used a quart Ziplock bag and it worked well, as long as H held the pasta, and I did the squeezing. We also were sure to not overcook them so they would hold firm as we stuffed them.
This is the first I've had it confirmed there is a nation-wide pasta shortage. I mean, really?
Me: BWHim: WHMarried - 30+ yearsTwo adult daughters1st affair: 2005-20072nd-4th affairs: 2016-2017Many assessments/polygraph: no sex addictionStatus: R
Topic is Sleeping.
