For years my favorite manicotti recipe has been this version from All Recipes. As the temps dropped and sun set earlier in the day this winter, I found myself craving more comfort food. My version of this cherished recipe is a venison and kale manicotti alla romana, which uses items I have readily-available in my fridge and freezer. Manicotti alla romana is a baked dish of noodles filled with cheese, meat and (traditionally) spinach that are topped with both red and white sauces. This creamy and hearty meal lends itself easily to a wild game cuisine.
I doubled this recipe, so that I would have leftovers for the week’s lunches. For a single 9×13 pan gather the following ingredients:
First, cook the manicotti noodles according to the box instructions for al dente firmness. Drain the water and place the noodles on aluminum foil to cool while the filling is being made.
Second, heat the olive oil over medium high heat in a large pan. Cook the chopped onion until translucent, then add the minced garlic and continue to cook for a minute.
Third, add the ground venison to your pan and cook until browned all the way through. Season with salt, black pepper, Italian seasoning and fennel seed to taste.
While the meat browns, cook the kale according to package directions. Or, throw it in a microwave safe container with a splash of water and microwave. My microwave has a handy-dandy “quick vegetable” cook button, which works well for kale. Next, after the kale is cooked, drain it and add to the pan with the meat mixture.
Then, remove the pan from the heat. Stir in the ricotta cheese and eggs. Mix this concoction well.
Next, spread 1/4 cup of pasta sauce to the bottom of a 9×13 glass pan or lasagna pan. I opted to use a simple jarred pasta sauce for my dish, but homemade would be fabulous, as well.
At this time, fill the cooled noodles with the meat mixture. I cheated and split each noodle lengthways, for ease of filling each tube. Lay each filled noodle in the poured sauce; one box of noodles will be enough to fill the glass pan.
Preheat the oven to 350°F. Then, make the white sauce for the manicotti. Heat a small saucepan over medium heat. Melt the butter in the pot, and then add the flour and chicken Better Than Bouillon (or classic chicken bouillon). Whisk gently and turn the heat up to medium high. Continue stirring as the mixture begins to boil. Following, pour the whipping cream / milk / half and half into the pan and continue stirring as the sauce bubbles. Cook and stir for one minutes, and remove from the heat.
Next, ladle the white sauce over the top of the filled noodles, leaving spaces between rows. The pasta sauce will fill in these empty spaces, and create a pretty pattern of red and white sauce.
After adding the white sauce, top the noodles with the remainder of the pasta sauce. Sprinkle with chopped basil, if you please.
Last, spray a sheet of aluminum foil with nonstick spray and cover the manicotti. Pop the pan into the preheated oven and bake for about 40 minutes, until the sauce bubbles around the edges. Remove the pan from the oven and immediately top with the parmesan cheese. Serve and enjoy!
Jackie Baird Richardson is an interior designer, editor at The WON and avid junker. Watch for her design tips and occasional crafting ideas, bringing the outdoors indoors. View all posts by Jackie Richardson
