Pasta lovers know that stuffed shells are one of the tastiest ways to enjoy classic Italian ingredients. And it takes only a few of those ingredients to deliver a great combination of flavors.
Pecorino Romano and Mozzarella
Parmigiano-Reggiano is often touted as the king of Italian cheeses, but there are literally hundreds of other varieties from Italy to enjoy. Pecorino Romano (made from sheep's milk, as "pecorino" denotes) is one of them. This hard, salty cheese is perfect for grating over pasta or blending into sauces, and this recipe does both.
Mozzarella is a common Italian cheese, typically sold pre-shredded in bags. Fresh mozzarella is sold in 4- to 5-oz balls, preserved in brine. This soft, mild cheese melts easily and adds creamy texture to pasta, pizza, sandwiches—whatever you put it on.
In this recipe, the salty Pecorino Romano and creamy mozzarella together provide an inviting balance between taste and texture.
Manicotti with Ground Veal, Chard, and Two Cheeses
Serves 5-6
Ingredients
- 10-12 manicotti shells
- 1 tbsp olive oil, plus more for oiling dish
- 1/2 small yellow or white onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 lb. ground veal
- 2 to 2 1/2 cups coarsely chopped chard
- sea salt
- freshly ground black pepper
- 1 cup finely grated Pecorino Romano, divided
- 2 cups crushed tomatoes (from a 28-oz. can)
- 1/2 lb fresh mozzarella, thinly sliced (about 2 balls)
Preparation
- Preheat the oven to 350 degrees.
- Boil manicotti shells in salted water 8-9 minutes. Drain and rinse under cold water. Drain again.
- Heat a large skillet or saucepan over medium heat and add the olive oil. Add the onion and garlic and cook until onion begins to soften, about 4 minutes. (Cover if the pan starts to dry too quickly.)
- Add the veal, breaking up with a spoon as it cooks, 5-6 minutes, or until just cooked through.
- Add the chard and season with salt and pepper. Cook until most of the liquid in the pan is absorbed, 4-5 minutes.
- Remove from the heat and let cool 10 minutes. Stir in 1/2 cup Pecorino Romano.
- Lightly oil a 13 X 9 baking dish or pan.
- Fill each manicotti shell with about 3 tablespoons of the veal mixture and place snugly side by side in the dish.
- Spoon crushed tomatoes on top, then top with fresh mozzarella slices. Scatter the remaining 1/2 cup of Pecorino Romano over all.
- Bake uncovered 35-40 minutes, until bubbly and beginning to brown on top. Let rest 10 minutes before serving.
Also try Manicotti with Ground Chicken, Mushrooms, and Parmesan Bechamel.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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