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!
Read the written version of this recipe as prepared by Daniel Kenworthy.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.