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I don’t remember why I decided I *really* wanted to stuff and cook manicotti.  I suspect it may have had something to do with the utter triumph of stuffing pierogi back in May.  We made two kinds: sausage with red sauce, and spinach with ricotta (obviously, the photo is of the spinach variety).  Both were good, but the spinach was really great.  I’m excited to make these again sometime.  Gastronomike says he doesn’t understand what all the fuss is about: they were good, but it’s basically lasagna in a different shape.

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