Robust Pasta!

     Another great red wine comes from the Zinfandel grape. This grape has made a name for itself in the New World. Zinfandel wine is known for its dark color and higher alcohol content. It is best served at room temperature, where you can enjoy the blackberry, raspberry, spice and oak flavors. This wine pairs very well with a variety of meats, such as, lamb, beef, and poultry.

***Recipe for Thought***   Beef Manicotti with Zinfandel

1 pound ground beef                                1 15-ounce container whole milk ricotta
4 tsp olive oil                                            3 cups of shredded Mozzerella cheese
1 tsp onion powder                                  1 cup grated Parmesan
1 tsp garlic powder                                  2 tbsp chopped parsley leaves
14 manicotti shells                                  1 tbsp crushed garlic
salt & pepper to taste                              3 cups of Prego Roasted Garlic & Parmesan Sauce


     In a large skillet, heat 1 tsp of olive oil and brown ground beef. Season with onion powder and garlic powder. Set meat aside to cool. Boil manicotti shells in water with 2 tsp of oil and salt. Set shells aside on a greased baking sheet to cool. In a large bowl, combine ricotta cheese, 1 1/2 cups of mozerella cheese, 1/2 cup of parmesan and parsley. Then stir in cooled seasoned beef.
     In a 13 by 9 glass baking dish, brush the remaining olive oil in the bottom of the dish. Spoon 1 cup of sauce in the bottom of prepared dish. Fill manicotti shells with meat and cheese mixture and arrange stuffed pasta in a single layer in prepared dish. Spoon the remaining sauce over shells and sprinkle the remaining mozzerella and parmesan cheese over stuffed shells. Bake manicotti uncovered until heated through for 35 minutes. Serve with crust bread or salad and make your night special.