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Filed under: Dinner, Pasta.



Ingredients:
24 manicotti tubes, boiled 8-10 min with 1 TBS. olive oil

Meat Stuffing:

1/4 c. olive oil
2 med onions, chopped
2 carrots, chopped
4 lbs. boneless pork, cubed
2 c. dry white wine
6 egg yolks
2-3 tsp salt
1 tsp freshly ground pepper
3/4 c. + 2 TBS Parmesan cheese
1/2 c. chopped fresh parsley
1 c. mornay sauce
Italian White Sauce (Mornay Sauce)
1/2 c. butter
1/2 heaping c. flour
6 c. half & half
1 3/4 tsp salt
2 c. grated Swiss cheese
Melt butter, blend in flour and cook 2 min. Add milk and stir until sauce comes to a boil. Remove from heat and add salt and cheese. Whisk until smooth.

Directions:
Heat olive oil. Sauté onion & carrots until soft. Dry meat cubes, add to vegetables. Brown. Add wine. Simmer, covered, 1 hr. Blend all until smooth. Add egg yolks, seasonings, 1/2 of cheese, parsley & mornay sauce; blend thoroughly. Stuff manicotti with meat mix. (You may freeze stuffed manicotti at this point if desired.) Place in buttered baking dish or individual baking dishes 1 layer deep. Pour white sauce over to generously cover. Spoon your favorite red sauce over top. Sprinkle with remaining Parmesan. Freeze if desired. Bake 25 min at 350 degrees or 45 min at 300 degrees. Serves 12.

Recipe Provided By:
Blue Belle Inn B&B
Saint Ansgar, IA

Detailed Listing | Website

Saint Ansgar Bed and Breakfast Inns