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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Italian Manicotti Tacos
...in your mind.
Italian Manicotti Tacos

Italian Manicotti Tacos

Ingredients

  • 8 ounces (14) manicotti shells
  • Oil
  • 1/2 large yellow onion, finely chopped
  • 3 long red Holland peppers, finely chopped, I leave the seeds in becuase I don’t find them too hot, but feel free to take them out
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound ground spicy Italian sausage
  • 1 teaspoon each dried oregano, basil and rosemary
  • 1 - 15 ounce can diced San Marzano tomatoes
  • 8 ounces ricotta cheese
  • 8 ounces shredded Monterey jack cheese
  • Flour
  • 4 eggs, beaten
  • 2 cups panko bread crumbs
  • Oil for frying

Directions

  1. Boil manicotti shells 6 minutes, drain and let cool
  2. In a large pan, heat a tablespoon of oil, and add the onions and peppers, cook 3-4 minutes
  3. Add both of the ground meats, breaking up and cooking until just done
  4. Then add the seasonings, tomatoes and both cheeses - stirring well to mix everything
  5. Let cool completely - warm or hot won’t work cuz it’ll be too wet
  6. Stuff the shells carefully, then put on parchment or wax paper and freeze a couple hours
  7. Heat oil to 360-370 degrees
  8. Put the flour, egg and panko in 3 bowls - roll stuffed shells first in the flour (tapping off excess), then the egg and finally into the panko
  9. Fry in the oil, turning as necessary until beautifully golden brown
Italian Manicotti Tacos

Italian Manicotti Tacos

Ingredients

  • 8 ounces (14) manicotti shells
  • Oil
  • 1/2 large yellow onion, finely chopped
  • 3 long red Holland peppers, finely chopped, I leave the seeds in becuase I don’t find them too hot, but feel free to take them out
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound ground spicy Italian sausage
  • 1 teaspoon each dried oregano, basil and rosemary
  • 1 - 15 ounce can diced San Marzano tomatoes
  • 8 ounces ricotta cheese
  • 8 ounces shredded Monterey jack cheese
  • Flour
  • 4 eggs, beaten
  • 2 cups panko bread crumbs
  • Oil for frying

Directions

  1. Boil manicotti shells 6 minutes, drain and let cool
  2. In a large pan, heat a tablespoon of oil, and add the onions and peppers, cook 3-4 minutes
  3. Add both of the ground meats, breaking up and cooking until just done
  4. Then add the seasonings, tomatoes and both cheeses - stirring well to mix everything
  5. Let cool completely - warm or hot won’t work cuz it’ll be too wet
  6. Stuff the shells carefully, then put on parchment or wax paper and freeze a couple hours
  7. Heat oil to 360-370 degrees
  8. Put the flour, egg and panko in 3 bowls - roll stuffed shells first in the flour (tapping off excess), then the egg and finally into the panko
  9. Fry in the oil, turning as necessary until beautifully golden brown