Yield: 12 manicotti
3 cups roasted pork, pulled (homemade or store-bought)
3 cups ricotta cheese, whole or part skim, drained
3-4 tbsp. pesto
½ chipotle pepper, pureed
3 pasta sheets, cut into quarters
1 egg, beaten
2 cups marinara sauce
1 to 2 cups mozzarella cheese, shredded
In a large bowl, mix the pesto, ricotta, and pureed chipotle pepper.
Lay a quarter of a pasta sheet out on a clean flat surface.
On the front edge of the pasta section, gentle spread out 2 ounces of the pulled pork. Be sure the pork is evenly distributed from one end to the other.
Place 2 ounces of the ricotta mixture in a line up against the pork.
Using a pastry brush, lightly brush the beaten egg on the opposite edge from the pork.
Starting on the side with the pork gently roll the pasta sheet until fully closed.
Place each manicotti seam side down in an oiled 9 ½ by 11 baking dish. Ladle marinara sauce over top. Distribute mozzarella cheese over sauce.
Store in a refrigerator for at least an hour before cooking.
Bake at 350° for 30-45 minutes. Serve.
Presented by Chef Robert McDonald, Bella Luna