Monday, February 24, 2014

Mangia Monday...

I made it back to kickboxing class this morning.  Boy can I tell it has been awhile!!!  After class I took Kim out to lunch for her birthday.  Her birthday isn't until Friday but she will be flying then so today was the day.

After lunch I stopped by my friend, Jean's, to drop off some of the Angel Wings we made yesterday.  I only had 1 dozen eggs in my fridge so I had called her and asked her to bring a dozen with her to Mass  for me.  I will gladly trade you Angel Wings on Monday for some eggs today LOL.

Then I hit the grocery store for a couple of items I needed for tonight's trip to Italy.  Here is my recipe for Manicotti.  I got this recipe from the back of a box of lasagna noodles many, many years ago.  I don't remember which brand noodles they were and I don't have a written copy of the recipe because I have made it so many times in the past 40 years that it is just stuck in my head.  So I can't offer credit for the original recipe and I can't even tell you if my recipe is even close to the original but it is good and a great Meatless Monday Meal.

Mix together the ricotta, mozzarella, eggs and seasonings.

Coat the bottom of a 9x13 pan with 1 cup Marinara Sauce.

Cook noodles per package direction and then cut each in half crosswise.

Place a dollop of cheese mixture in the center of each noodle half.

Roll it up.

Place seam side down in the baking pan.

Continue until all ingredients are gone.

Top with the remaining sauce.

Sprinkle with Parmesan cheese.
I made mine early in the day and put it in the fridge.
Frank will pull it out and put it in the oven during my Yoga session.

Bake at 350* for 30-40 minutes or until heated through and Parmesan is browned.


9 Lasagna noodles, cooked to package directions
1 (15 oz) container low fat ricotta cheese
1 c. part skim shredded Mozzarella cheese
2 eggs
1/4 t. oregano
1/4 t. thyme
1/2 t. basil
salt and pepper to taste
1 (24 oz) jar Marinara Sauce
1/2 c. shredded Parmesan cheese

While noodles cook, combine ricotta, mozzarella, eggs and seasonings in a large bowl.  Pour one cup of the Marinara sauce onto the bottom of a 9x13" pan.  Cut each cooked lasagna noodle in half crosswise.  Place a dollop of the cheese mixture in the middle of each lasagna half and roll up.  Place seam side down on top of the sauce in the baking pan.  Pour the rest of the sauce on top of the manicotti rolls and top with the parmesan cheese.  Bake at 350* for 30-40 minutes or until bubbly with the cheese beginning to brown.


  1. Oh my that looks so mouth-watering good. Especially with that glass of wine standing behind. Another of your recipes I will try.


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