Makes 14
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
Boil manicotti shells 6 minutes, drain and let cool
In a large pan, heat a tablespoon of oil, and add the onions and peppers, cook 3-4 minutes
Add both of the ground meats, breaking up and cooking until just done
Then add the seasonings, tomatoes and both cheeses - stirring well to mix everything
Let cool completely - warm or hot won’t work cuz it’ll be too wet
Stuff the shells carefully, then put on parchment or wax paper and freeze a couple hours
Heat oil to 360-370 degrees
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
Fry in the oil, turning as necessary until beautifully golden brown