On this site, the perfect man is a dish of Manicotti.  This is a food blog, so anything else is a play on words.

14 manicotti pasta shells, 8 eggs, 1 1/2 cup self- rising flour, 1/2 cup evaporated milk, 1/2 cup chicken broth, 1/2  pound bulk Italian turkey sausage, 1/2 pound ground chicken, 1 pound cottage cheese, 1 pound grated Parmesan cheese, 1 pound shredded mozzarella cheese, 1/4 cup chopped fresh flat-leaf parsley, 2 1/2 cups prepared pasta sauce, 1/4 teaspoon crushed red peppers, 3 grated garlic cloves, 2 1/2 tablespoons olive oil, 1/4 teaspoon fresh torn thyme, 1/4 teaspoon fresh torn basil, 1/2 teaspoon Italian seasoning, 1/4 teaspoon nutmeg.

In a pot add an ample amount of salted water bring to a boil, add the pasta and cook just this side of al dente, about 5-6 minutes.  Remove from pot and set aside. In a large bowl, add eggs and beat until light and fluffy.  Add the flour, milk, and chicken broth mix well, set aside.  In a skillet add the olive oil and the meat, cook until the meat crumbles and turns brown.  Add the dry seasonings, nutmeg, parsley, thyme, garlic, and basil taste add more if necessary.  Drain and add to the flour mixture along with the cheeses, mix well.  Now it’s time to stuff the shells. Stuff the shells and put them on a lightly sprayed cookie sheet.  Pour the pasta sauce on top; bake for about 20 minutes.  You have made the perfect manicotti.


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