Manicotti w/Bolognese Sauce - Yum!

Each time I host a party, I try to make the menu easier on me without sacrificing taste, quality and crowd appeal. I think I might have done better this time around than ever before - much better.

One reason was I made the entree the day before and therefore just had to bake it during the party. This wasn't just a time saver, but the actual recommendations for the dish. Super!

I have made bolognese before and will never use any other recipe than Elise's from Simply Recipes. It is rich, layered with tomatoes and four meats, and works perfectly with any pasta. I have done lasagna before or just spaghetti. The only thing I add is a small can of tomato paste. This isn't to say it isn't good without it, but I really like a strong tomato taste.

Don't you wish you had smell-a-vision?

True manicotti shells, I discovered, are actually not pasta but much more like a crepe. A very eggy crepe. Easy to do, just took a little time considering I was doing twenty.

The filling was mozarella, ricotta, provolone and goat cheese with some egg, parsley and basil.

Roll them up and stuff them in the pan. Cover with plastic wrap and let them sit overnight. They set up nicely. Top with sauce and bake at 350 for about 40 minutes.

Enjoy!