Mock Manicotti (Gluten Free)

Mock manicotti

Mock Manicotti (pictured with Meaty Marinara Sauce)

The human brain can connect tastes and smells to memories from long ago. I do not question that logic one bit, especially since there are certain recipes that make my heart my heart sing.

The joy in this dish comes from my early days with Mystery Man. (You can catch the entire history here, here and here).

In between dances we would sit at a table, catch up on the day’s happenings and enjoy a drink. Gin and Tonic for him, Corona with a lime for me. The conversations were all over the place. Cooking, movies, our families, and dance steps were weekly topics. I was not par­ticularly attracted to Mystery Man and neither him to me. We were friends, dance partners, nothing more.

On more than one occasion, Mystery Man mentioned he liked to cook, was good at it, and was known to host a dinner party or two. I laughed it off, until one day the topic turned into a little friendly competition. I’ll cook for you, then you cook for me. We’ll see who can bring the heat.

The competition so intense, we went from one dinner each, to two, then three… In fact I think we are still competing (but I’m winning, for the record).

This dish (in it’s original manicotti shape) was one of the first Mystery Man made for me. It had the best balanced blend of cheeses, the pasta was cooked to perfection, and he had picked up a bottle of wine that complemented the course. He was proud, but not smug, and I was secretly impressed.

For some reason I had forgotten about this dish, until last week Vintage Thread brought a version over for dinner. She used the Tinkyada Lasagna noodles and rolled them for a faux manicotti. It worked beautifully. I dug out Mystery Man’s recipe this week and used Barilla Penne Pasta in a layering method. It worked beautifully, too, and in both cases, my heart sang.

 

 

 

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