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Italian Manicotti Tacos
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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