Venison Stuffed Manicotti

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Growing up with an Italian mom, from New York who worked a lot, you can say pasta was on the menu more than a couple times a week. We ate it so much that I stay away from the pasta as much as possible now. This definitely helps when we are hiking the hills, to skip those extra carbs 4 days a week. Of course there is always an exception to this rule, for me it comes in the delicious form of stuffed manicotti. It’s similar to lasagna, but what manicotti actually translates to is little muffs. They are large pasta tubes that you stuff with meats and/or cheeses and bake until the mozzarella is bubbling. It looks so good coming out of the oven that you can’t help but burn your mouth on that lava hot goodness!

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Venison Stuffed Manicotti

Recipe by Daniel Kenworthy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 10 manicotti

  • 8 oz. Ground venison

  • 8 oz. Ricotta cheese (whole milk)

  • 4 cups mozzarella

  • ½ cup parmesan

  • 3 cups chopped spinach

  • 1 tsp. salt

  • 2 tsp. ground black pepper

  • 1 tsp. Italian seasonings

  • 2 tsp. fresh chopped garlic

  • 2 large eggs

  • 16 oz. marinara sauce

Preparation

  • Preheat oven to 350°
  • Boil water in a large pot, cook manicotti for about 8 minutes or until al dente. Strain the pasta into a colander. Rinse with cold water to stop cooking
  • Salt and pepper ground venison and brown in a cast iron pan
  • Combine your venison, ricotta, mozzarella and parmesan, Italian seasoning, garlic and your egg. Add your chopped spinach. Save half the mozzarella for topping
  • Once all ingredients are mixed, fill your manicotti tubes with the mixture, using a piping bag. Another option is to use a zip lock bag and cut a corner
  • Add a light layer of marinara to the bottom of your baking dish. Line the baking dish with the filled pasta. Cover all the pasta with more marinara and the rest of the mozzarella
  • Bake for 25-30 mins. Mozzarella should be bubbling and even have a golden brown color.
  • Plate with a fresh salad and a nice red wine. Buon appetito!

Daniel Kenworthy

First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life in a short amount of time. It has expanded into so much more. Hunting has made me into a hiker, nature lover and I even started gardening. My love of the outdoors has grown so much in my adulthood. I have found out that as long as I can be outside, I seem to be content. At the lake or in the mountains, I just seem to find my happy place.

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