I had some fun girl talk this evening with one of the sweet girls from my Bible Study Fellowship class. We went to Starbucks after class and chatted about our boys, the Lord and girly stuff. It is important to have some girlfriends to fellowship with. I love my hubby, but sometimes he just doesn't understand my need to talk! See Aunt Kathy, there are some cute girls in Los Angeles that are like me! (Jeffrey's Aunt Kathy was worried because when we were here for his graduation last June she didn't see any girls that looked like they could be my friend, haha)
Ok so now you can't say that you don't know what to do with pesto! This is the final part of sundried tomato pesto series. I was planning to make plain pasta and mix the pesto into it, but when going through my pantry and fridge I found some ricotta and manicotti noodles that needed to be used up. It was very yummy! Don't worry I made some shrimp for Protein Boy to eat with the pasta, it wasn't quite as good, but I will save that blog for another day.
Manicotti with Sundried Tomato Cream Sauce
Manicotti Noodles (2-3 per person)
1 cup ricotta cheese
1/3 cup (6 Tb) grated parmesan cheese
1/4 cup Shredded cheese (mozzarella is preferred, but I had Monterey jack)
1/4 cup Sundried tomato pesto
1 Tb butter
1/2 cup half and half
another 2 Tb Parmesan
Boil Manicotti noodles until just before al dente, drain and let cool.
Mix Ricotta, egg, dash of salt and pepper, 3 Tb of Parmesan Cheese in a small bowl.
Stuff the noodles with the cheese mix (I used a knife and added until full.
Put into a pan the has been brushed with olive oil.
Sprinkle 1/4 cup of mozzarella cheese and 3 Tb of parmesan over the noodles.
Cover and bake for 20 mins on 375. Remove foil for last 5 minutes.
While baking mix pesto, butter in a small sauce pan on medium low heat.
When the butter in mixed into the pesto slowly add the half and half while stirring.
Turn off heat and stir in 2 Tb of Parmesan cheese.
After removing manicotti place on plate and then pour pesto sauce over the manicotti.