what's up everybody this is Lyle with no hippie BBQ and I'm here with my girl Helen I don't know if she was a former hippier now but she looks kind of like she was a hippie back in the days so hey salad root boy it cooks you know I'm giving love to everybody this matter of fact I do love everybody anyway this is Helen she's gonna be knocking out some of this manicotti today so what's up Ellen hey and it's not manicotti the river word in Italian is Monica yeah whatever happens called manicotti we're gonna be using some of this mozzarella cheese what's that called with Sorrell mousse well anyway she's a Jewish lady this is trying to be Italian but anyway we're gonna go ahead and and ricotta cheese you have to use good ricotta cheese is that good yes and that's called scoops who said Jewish people can't cook Italian food what about to get down to this we're gonna get into these ingredients in just a second buddy what's up with this wait before you do that Helen said Lila know you're coming over so I want to buy you some so I said okay and she knocked out some of that so anybody standing I won't drink expensive and let's not have me over their house wait tell us what we got going what we're gonna make a very very simple recipe for it's called Monica manicotti I use generally I'll make my own sauce from scratch but most people find it easier to just use the box stuff so what my favorite is the Barilla and I like the basic one where it's just that Vasil then i put it in a pot and i doctor it up with a little bit of olive oil and extra seasoning and i just let it simmer I have hot for salted water and don't put any kind of oil in the water some people do that it makes it nasty when you go to stuff them the shells that's a good tip right there what up what are their ingredients you get okay pepper garlic the mood Sorella cheese which we like I like to do the this kind and shred it so that it's more moist salt olive oil Parmesan cheese and ricotta always use the better cheese's because that's the main ingredient other than the noodles so you want to use the best to make it taste better and I like either Barilla my favorite is the Barilla pasta DeCecco if you can find it is the Cadillac of pastas and this is limes and those are the basic ingredients that's it we've got a little flat leaf parsley about as well at least yep some people like to like parsley the Italians make it with they mix some chopped up Italian parsley in with the cheese to me it makes no difference I don't find where it changes the flavor much so none of that's gonna make it in there no just into your stomach all right Helen well we're gonna go ahead and get this cheese write it up and just do a few other things we're gonna start the water that has to be boiling and the sauce we're just gonna start to simmer it and I thought my casserole dish to put the manicotti and the noodles in and that's it we're ready to rock and roll so I'm gonna start heating up the sauce all right Helen will you go ahead I'm gonna go ahead and knock out a little this Steiger I'm seven and and you can all right well I'll do the cheese in the sticking up seven okay so we've got the salt water coming and we've got the sauce I add into the sauce you should always had a little bit of sugar because it takes the harshness out of the tomatoes and for this kind of cooking you wanted just a little bit on the sweet side and then I like to put in crushed peppers to give it a little tang now what consistency do you want that sauce to be I the sauce should not be real real thick you should I take it should be thinner than paint pink huh yeah like a bucket of paint a little thinner than that thinner than a cake batter and you'll see when I start to do it I always put a little bit of water into the sauce to thin it out but you don't want any kind of sauces like Marineris because they're they're lumpy basically it all has the same ingredients so that's the best is you wanted us as smooth as possible okay so we have our parsley diced up thanks to Lyle we've got our mozzarella cheese and now we're gonna do our ricotta and I like to use the regular whole ricotta not the skip Italians don't use skip let's taste it just to see oh it's very fresh and that's what you want now for each pound of ricotta cheese you want to X because it makes it creamier and you want it creamy not thick so we're gonna okay this camera might get a little shaky because I got a come over here okay pack the drink okay go ahead okay I'm just gonna beat up against a little bit I'm very old-fashioned I'm not a gadget person so I just use whatever I have on hand okay I'm gonna add the seasoning some salt I don't measure anything some pepper this is no hippie BBQ you might want to roll with a lot of that pepper well I like to put it in the egg so because it mixes a lot better when you're mixing it all together and garlic you can't use too much garlic yeah you can cuz I smell like I need to be taking telemarketing calls if I eat so much garlic if you know what I mean I know what you not that date just like I love hippies I love Hindus Muslims you know Jews you know Democrats most Republicans you know what I'm all over the board I love everybody okay now we're going to add this to the ricotta cheese and we're gonna mix that really this is also the basics first you can use this combinate this cheese mixture for lasagnas that shells rigatoni it's a very very basic Italian recipe and it's also I remain a stir earth like grief what have you so what are you doing with that parsley over there that's the last thing oh okay okay so this is all mix really really good and you always want to taste it tastes pretty darn good I think it needs a little bit more salt you don't want to add where it tastes like salt but you want it to be flavored like salt if that makes any sense that doesn't make any sense but I think they get the point okay you just don't want to overdo it with salt okay you want to stick your finger in there no he's already got the food police on me on my bacon video talk trying to trying to get me about licking my fingers but you know there's no hippie BBQ but you know try to appease everybody but you know we're gonna be no hippie I'm gonna go ahead and mmm that's some good let's roll no making a brother hungry come on ricotta cheese you use approximately one and a half cups of mousse real or mozzarella yeah for us the line oh you need if you're gonna do Italian cooking you need to learn the real words I think I need to learn some Jamaican food as a matter of fact I got that Jamaican Jerk video I need to get up didn't come out as good as I wanted but I did learn how to speak a little Jamaican a long way yeah tell me some more what's a pretty girl like you cryin joke okay so you wanted about like this so now it's nice and thick and I think we've got enough of the cheese does that look like I added about three cups laughs oh yeah close enough yeah finish eating this cheese that's really good okay now I'm going to add some Parmesan cheese I just used whatever time I don't buy the store grand but I don't use the mixture of Romano just get the plain old parmesan and you mix them in and then give us a little bit of a zest so what are we doing after we mix this stuff up okay we're going to and I want to just taste it the mozzarella makes it real creamy oh is that killer okay and we're gonna just tossed in it mix in some parsley and try and do don't put stems in with the parsley you just want the tops and just chop it up fine all right we're going to finish mixing this okay now we're gonna put our noodles into the water and we will pick it up once these noodles are cooked oh yeah let's take a look at this sauce but it looks like some good sauce so actually I'm gonna go ahead and let her get these noodles cooked and everything and we will pick it up then a little bit of sauce at the bottom of the pan that Hill is gonna tell us how she cooked these noodles okay you cook the noodles in salted water until they're a little less than half done you want them to still be on the harder side because they're gonna bake and you don't want them to disintegrate in their heart to fill but you want to put enough sauce on the bottom to cover it maybe an eighth of an inch okay so Helen didn't have a piping bag so we're going to use a no hippie way to fill these fill these and it works noodles boom we got like a ziploc bag with our egg stuff in there so we're just gonna wait we're just gonna squeeze that in there hold about the opposite side you may have to push down a little bit with your finger because you want to put as much cheese in as you possibly can okay then you turn it over to the other side and you do the same thing and this site won't need us much lime okay perfect later in there so we're gonna we're gonna keep doing this we're gonna finish this up and get this pan finished and then we're gonna pre-heat your oven to 350 middle rack how long were you on bake it for just we could um it's yogi a little bit on the brown side probably about 30 minutes all right so we're gonna pick it up what our next step is got them all filled and we're just gonna pour it sauce over the top and they will finish cooking you don't want to over stuff the tops with sauce because then it'll taste like spaghetti you don't want that you want it to taste like Monica so is it ready to go in love enough it's so we got it three 300 preheat your oven to 350 medium shelf and it'll take about 30 minutes for this amount with this right here here we go she got she had a salad Rudeboy cook she had to get a little hippie on this and throw a little salad over here for no damn reason at all but there you go so uh go ahead and give us that taste test all right you know let's let me see this right quick you're over here tell me some stuff I can't even tell so and when you're serving it don't let it cool down just get it on a place and this it comes out of the oven see how the noodles cluck that's some good right there I know hippie BBQ my brother got a chance to get his eat on right quick and uh this is some good stuff here some will be making more good dishes so get on the site you want and see what we do nobody that comment subscribe if you worked if you're wondering why call there's no TV BBQ look at my first video where I explain it's out from the rib boys cooks you it see you later