Baked Manicotti Stuffed With Rapini

1. 1

   White Sauce

2. 2

   Saute the garlic in butter until fragrant over medium high heat, whisk in flour and cook 1-2 min. Gradually whisk in milk and continue stirring until thickened. Add salt, pepper to taste stir. Set aside.

3. 3

   Rapini

4. 4

   Pre cook rapini in boiling salted water for 5 minutes to remove bitter taste. Drain and plunge into ice water to set the color and cool drain again and roughly chop. In large skillet over medium heat, saute garlic and red pepper flakes in oil. Add rapini, parsley and thyme cook until all liquid is absorbed (10-15 minutes) stirring occasionally. Salt and pepper to taste.

5. 5

   Place rapini, raw garlic clove, parmesan and ricotta cheese in a food processor and process until smooth. Note this makes enough for 14 tubes but is also good on baguette toasts as an appetizer and will keep in the fridge or freezer.

6. 6

   Pasta

7. 7

   Preheat oven to 350 Deg

8. 8

   Cook tubes in boiling salted water for 5 minutes (I usually cook the pasta first then use the same water to cook the rapini). Remove and let cool.

9. 9

   Using a pastry bag or simply a zip top bag with the corner cut, pipe the filling into the manicotti tubes. Place in greased ovenproof dish, top with white sauce, sprinkle with mozzarella cheese and bake for 40 minutes or until the cheese is browned and bubbly.

No additional tips available.