GOAT'S MILK RICOTTA... AND STUFFED MANICOTTI!

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Next, boil the manicotti shells according to the instructions given on the package they came in (or according to the recipe you're using if you've prepared the noodles from scratch). Drain the shells, immerse them in cold water, and allow to cool until lukewarm.

When the manicotti shells are cool enough to handle, stuff them individually with filling mix, using a long-handled teaspoon. (A butter knife also works satisfactorily.) And if the shells split on you, don't fret. . . just fold the broken edges over nice and easy, and handle the repaired "packages" gently.

This is also the time to [1] begin making your hard-boiled eggs (if you decide to use them), and [2] preheat your oven to 400° F.

OK. Now you're ready to assemble everything. First, pour or ladle a thick layer of sauce (tomatoonion-spice mixture) into the bottom of a 9" X 13" casserole dish or baking pan. (Most any kind of baking container-even a pie or cake pan—will do in a pinch.) Next, place the staffed manicotti shells one by one into the casserole or pan. If desired, cover them with [1] a thin layer of sauce, [2] sliced hardboiled eggs, and [3] a thicker layer of sauce ... otherwise, simply pour a thick layer of sauce over all and top with leftover filling mix (if any), grated Parmesan cheese, or grated cheese of your choice. Cover with foil, bake 20 to 25 minutes, and serve with a green salad. Voila? a delicious—yet economical—meal for six adults.

Should you wind up with any leftover manicotti—which isn't likely—it'll keep for two or three days in the refrigerator ... or for weeks in the freezer.

And, hey! Even if you don't have a surplus of goat's milk on your hands, you'll want to try making your own ricotta—and stuffed manicotti—anyway. The taste is so scrumptious ... you won't be able to stop with just one bite!

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