Manicotti with Scamorza and Queso Fresco
VEGETARIAN
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4 people

Serving of Manicotti with Scamorza and <em>Queso Mexicano</em>

Serving of Manicotti with Scamorza and Queso Fresco - Buon Appetito!

Click on the image above to see more, larger pictures

  • 8 Manicotti pasta
  • ¼ cup grated Parmigiano Reggiano cheese
  • Cheese filling (see below)
  • Sauce (see below)
Ingredients for Filling
  • ½ cup Scamorza (smoked mozzarella) cheese, roughly chopped
  • 1 cup Queso Fresco (Mexican fresh cheese), roughly chopped
  • 12 Kalamata olives, minced
  • 1 Tbs. capers
  • 1 tsp. fennel seeds
  • 1 tsp. anise seeds
  • 1 egg
Ingredients for Sauce
  • 1 can (14.5oz.) organic ready cut tomatoes
  • 2 Tbs. dried oregano
  • 3 mini red and yellow pepper (1 regular bell pepper, either red or yellow, if mini peppers are not available) cut Julienne stile
  • 1 small onion, chopped
  • 1 small eggplant, chopped
  • 2 Tbs. extra virgin olive oil (EVOO)
  • Sea salt to taste
Filling
  1. Combine all ingredients, mix well and set aside.
Sauce
  1. In a frying pan sauté chopped onion with EVOO on medium heat for until translucent (3 - 4 minutes.
  2. Add peppers, eggplant, mix and cook for about 3 minutes.
  3. Add tomatoes, oregano and salt to taste. Cook about 10 more minutes, mixing from time to time.
Pasta
  1. Pre-heat oven to 350°F. (175°C.)
  2. In the meantime cook manicotti in salted water for 5 minutes, then drain and put in cold water. (They will finish cocking in the oven).
  3. Lay half the sauce in a baking pan.
  4. Fill manicotti with filling mix and lay on top of sauce.
  5. Put remaining sauce on top of manicotti, cover with non stick silver foil and bake for 30 minutes.
  6. Add grated Parmigiano Reggiano cheese and bake for 5 more minutes, uncovered.
  7. Let rest for about 5 minutes before serving.

Manicotti with Scamorza and <em>Queso Mexicano</em>: Lay half the sauce as bed for the manicotti    Manicotti with Scamorza and <em>Queso Mexicano</em>: Add filled manicotti and cover with remaining sauce    Manicotti with Scamorza and <em>Queso Mexicano</em>: Add grated Parmigiano Reggiano cheese    Manicotti with Scamorza and <em>Queso Mexicano</em> ready to be served
Click on the images above to see more, larger pictures.

  • It takes a little longer to prepare than your usual pasta, but it is worth the effort.
  • You may use Feta cheese instead of Queso Fresco.
  • You may use Grana Padano or aged Pecorino Romano cheese Parmigiano Reggiano.
  • The final result is similar to a personal tubular lasagna.
  • Pair with a Barbera d’Asti, Rosso di Montalcino, Merlot, Chianti Riserva.
  1. Baked Avocado Omelette – Gluten free, Eggs
  2. Basil & Mixed Nuts Pesto – Gluten free, Lacto ovo vegetarian
  3. Brigit's Caprese – Gluten free, Antipasto, Cheese
  4. Brigit's Caprese with Olives and Cucumber – Gluten free, Antipasto, Cheese
  5. Brigit's Catalan Style White Bean Tortilla (Omelette) – Gluten free, Eggs
  6. Brigit's Cheese and Herb Omelette – Gluten free, Cheese, Eggs
  7. Burrata Cheese with Tomatoes & Greens – Gluten free, Antipasto, Cheese
  8. Cilantro with Mixed Nuts & Seeds Pesto – Gluten free, Pesto, Spread
  9. Drunken Macaroni – Pasta, Cheese
  10. Elbow Macaroni with Basil Pesto – Lacto ovo vegetarian
  11. Frozen Yogurt Bark with Chocolate Chips Grapes – Gluten Free, Dessert, Snack
  12. Gnocchetti (Potato Dumplings) with Sage – Gluten free, Pasta
  13. Homemade Greek Style Yogurt – Gluten free, Dairy
  14. Manicotti with Scamorza and Queso Fresco (Fresh Mexican Cheese) – Pasta, Cheese
  15. Muffins Corn Muffins – Vegetarian
  16. Mozzarella, Fig and Vegetable – Gluten free, Antipasto, Cheese, Fruits
  17. Oatmeal Walnut & Chocolate Chips Cookies – Desert, Snack
  18. Onion & Barley Soup – Soup, Grains
  19. Orecchiette Pasta with Broccoli, Potato and Mozzarella – Pasta, Cheese
  20. Pappardelle with Walnut and Pistachio Sauce – Pasta, Nuts, Cheese
  21. Pasta e Fagioli (Pasta & Bean Soup) – Soup, Legumes
  22. Potato Gnocchi with Mushroom & Caper Sauce – Pasta, Mushroooms
  23. Rigatoni Pasticciati – Pasta, Cheese
  24. Sardinian Style Almond Cookies – Lacto ovo vegetarian
  25. Scrambled Eggs with Beans and Cilantro – Gluten free, Breakfast, Eggs, Legumes
  26. Scrambled Eggs with Cold Grilled Vegetables Served with Marinated Beans – Gluten free, Breakfast, Eggs, Legumes
  27. Scrambled Eggs with Spicy Garbanzos – Gluten free, Breakfast, Eggs, Legumes
  28. Scrambled Eggs with Spicy Garlic Capers and Marinated Beans – Gluten free, Breakfast, Eggs, Legumes
  29. Scrambled Eggs with Sun Dried Tomatoes and Mushrooms – Gluten free, Breakfast, Eggs, Legumes
  30. Spaghetti with Fresh Vegetable Sauce – Pasta
  31. Spaghetti with Red Cabbage & Fennel – Pasta
  32. Spicy Scrambled Eggs with Beans and Devil's Pesto – Gluten free, Breakfast, Eggs, Legumes
  33. Spinach Fettuccine with Olives and Sun Dried Tomato Sauce – Pasta
  34. Split Pea & Garbanzo Soup – Gluten free, Soup, Legumes
  35. Sweet Red Peppers Stuffed with Brie Cheese – Gluten free, Antipasto, Cheese
  36. Trecce dell'Orto Pasta Salad with Vegetables, Olives and Cheese – Pasta, Cheese
  37. Two Bean Scrambled Eggs – Gluten free, Breakfast, Eggs, Legumes
  38. Vegetable Soup in Bean Broth – Gluten free, Soup, Legumes


HOME COOKINGHERBS & PLANTSVISUAL ARTSWRITTEN WORDSHISTORYCONTACTS
Journals and Journeys: bottom page illustration
Journals and Journeys • © Loris Scagliarini (Lorini) 2000-2016