The Tempest

Issue date: 2/13/08 Section: Entertainment

Media Credit: Malerie Paynter Looking for a special Valentine's day dinner to share with someone? This manicotti is the perfect main dish for just such an occasion.

Ah, Italy... the peaceful swishing of a gondola through a moonlit canal, the sweet song of a violin strumming your heartstrings, and divine white sauces and carbohydrate-filled pastas to clog your arteries. Not only is a good Italian meal the perfect way to celebrate Valentine's Day - if you prepare it yourself, all your friends will think you're amazing.

I'm here to provide you with a dish that's guaranteed to be a success, whether you want to create a delicious date meal or to fill the bellies of your family and friends. This recipe for manicotti is one I've grown up eating. It's easy to make, and if you want, it's easily modified for a better effect on your health.

Mal's Manicotti

8-12 manicotti shells (I use "jumbo shells" instead; yes, this means I should change the name of the recipe, but whatever. They come in whole wheat!)
1 lb. lean ground beef
1 clove garlic
1 C. cottage cheese (There's enough flavor in this dish already for you to get away with the "no salt added" variety.)
1 C. mozzarella cheese (Buy it shredded and "part skim." It pretty much tastes the same.)
1/2 t. salt
1/4 C. mayonnaise (You guessed it - low fat mayo is better for you!)
1 jar spaghetti sauce
1/2 t. oregano
Parmesan cheese

Preheat the oven to 350 degrees. Cook and drain pasta. Sauté beef and garlic; drain. Add cottage cheese, mozzarella, and salt, and mix well. Stir in mayo. Stuff cooked shells with the meat mixture; arrange in lightly greased 13' x 9' pan. Combine the spaghetti sauce and oregano and pour it over the shells. Sprinkle on some parmesan, cover the pan with foil, and stick it in the oven for 15 minutes. Remove the foil, (this would be a great time to put a loaf of garlic bread in the oven, as well,) and bake for another 10 minutes.

The manicotti will be really hot. To avoid burning your tongue by eating it the minute it exits the oven, busy yourself by mixing together your favorite salad and this vinaigrette:

1/2 C. olive oil
1/2 C. balsamic vinegar
1 t. honey
1 t. Dijon mustard
1 squeeze lemon juice
About 1/2 - 1 t. of any/all of these: garlic powder, basil, oregano, salt, pepper.

Mix and enjoy!

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