improvise, invent, and eat.

Honeycomb Cannelloni was the design but after a few failed trips to 3 different markets we went with the closest solution.

But I must say it made for an awesome presentation.

Complimented with a Red Wine and Artisan bread this was a meal that will never be forgotten.

Sea salt and fresh ground pepper

Porcini mushrooms (fresh or dried)

Olive oil ½ cup

Diced carrots 3

1 large diced red onion

1 leek diced (remove outer leaves)

2 cloves of garlic sliced

1 pound ground veal(optional)

5 portabella mushrooms

5 cans quality plum tomatoes (fire roasted works well also)

fresh basil

1 ½ pound fresh spinach

nutmeg

1 cup light cream

17 ½ oz cream fresh

grated parmesan

manicotti shells (2 1/2boxes)

ricotta cheese (optional)

roasted red peppers(optional)

mozzarella cheese

Preheat oven 375

Soak died porcini mushrooms 5 min

Med sauce pan on med heat and add olive oil

carrots , celery, leek and onion. Cook 8 to 10 min

(optional brown meat season to taste)

add to mixture after veggies sweat with mushrooms and garlic

add a cup of water and if you used dried porcini strain the liquid into the mixture

reduce liquid then add tomatoes and basil stalks

season and bring to a boil

simmer for 45 min

add basil leaves

mix cream fresh, cream and parmesan

(optional mix ricotta and roasted red peppers)

now in a large sauce pan( deep enough for the manicotti ) place spinach mixed with nutmeg and salt and pepper.

A layer or cheese sauce them a layer of red sauce and a thin layer of (optional roasted red ricotta)

Should be half way up the pan. Push in your manicotti filling in completely. Fill in shells with red sauce.

Top with layers of cream fresh, roasted ricotta and cheese.

Bake for 45 min

Place a pan under to catch the bubble over (just in case) and cover with tin foil after the golden brown crest forms.

Enjoy! should feed 8