Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Cheese Manicotti




Manicotti is a popular dish at Buca di Beppo and now you can make it at home in three easy steps. Read on to see how easy this entrée is to prepare. There is also a video cooking demonstration on this site.


Ingredients

  • manicotti shells
  • bechamel sauce
  • marinara sauce

For the Filling:

  • 2 eggs
  • 12 ounces ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup provolone cheese
  • 1/4 cup romano cheese
  • 1 teaspoon of salt
  • 1/4 cup Italian parsley, chopped

Directions

Make the Bechamel Sauce:

  1. Make a roux with two tablespoons of butter and two tablespoons of flour in a small sauté pan.
  2. Melt the butter over medium heat and add the flour.
  3. Incorporate completely cooking for five minutes over medium heat.
  4. Meanwhile, bring two cups of milk to a simmer in a sauce pan. When the milk has come to a simmer, add 1/2 teaspoon of salt, a dash of white pepper and a dash of ground nutmeg. Add the roux.
  5. Bring the sauce to a simmer and cook for ten minutes. Set aside.

Cook the Shells:

  1. Purchase manicotti shells, preferably imported Italian, at the store.
  2. Prepare 2 shells per person according to package direction, subtracting two minutes of the recommended cooking time.
  3. Remove pasta from boiling water and place shells in ice water until completely cold.

Fill the Manicotti shells:

  1. Use a pastry bag fill the pasta shells with the manicotti filling.
  2. Cover the bottom of a small casserole dish with marinara sauce. Place the three stuffed manicotti on top of the marinara sauce.
  3. Using a tablespoon cover the manicotti with the Bechamel sauce. Sprinkle lightly with Romano cheese.
  4. Bake at 425 degrees F, uncovered, for 25 minutes, or until golden brown.

Serves 2-4



1 comment:

  1. I found that using Oven ready lasgna the barilla flat type, works really well to make almost the same exact consistency as the ones at Buca soak them in water then roll the filling in and bake it.

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