8 cannelloni shells
1 cup cottage cheese
3 tablespoons cream cheese, softened
1 ounce cheddar, grated
1 ounce Monterey jack, grated
1 ounce Colby, grated
1 ounce mozzarella, grated
1 egg, slightly beaten
4 Italian sausages, cooked (optional)

3 tablespoons butter
3 tablespoons flour
1/2 cup cream
1/2 cup milk
1 cup cheddar, grated
salt and white pepper

1. Cook manicotti shells in a pot of boiling water until al dente.
2. Drain the pot and run manicotti under cold water to prevent further cooking.
3. Combine all of the other ingredients in a bowl and mix well.
4. Pipe cheese mixture into shells and arrange in a lightly oiled baking dish.
5. Melt butter in a sauce pan over medium heat and whisk in flour.
6. Add cream and milk to sauce pan and mix well.
7. Gradually add cheddar, stirring until fully blended into the sauce. Season with salt and pepper to taste.
8. Cover cannelloni with cheese sauce. Add chicken broth, white wine or water to cover, if necessary.
9. Bake in a 350 degree oven for approximately 30 minutes.
10. Optionally serve alongside Italian sausages.

Makes 4 servings

6 tablespoons unsalted butter
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
2 eggs
1/2 cup pistachios, shelled

1. Preheat oven to 350 degrees.
2. Whisk together flour, cocoa powder, baking soda and salt in a bowl.
3. In a separate bowl cream together butter and sugar until fluffy.
4. Add eggs to butter and sugar, beating until well combined.
5. Combine wet and dry ingredients and stir to form a stiff dough, then mix in pistachios.
6. Form dough into a slightly flattened log about 12" by 4" on a large non-stick or greased and floured baking sheet.
7. Bake until slightly firm (about 25 minutes) then cool on a wire rack. Reduce oven temperature to 300 degrees.
8. Cut biscotti diagonally into 1" thick slices and arrange, cut side down, back on the baking sheet.
9. Bake until crisp but slightly soft in the center, about 8 minutes.

Makes 8 biscotti

3 tablespoons olive oil
3 cloves garlic
1 tablespoon fresh sage, chopped
2 medium tomatoes, chopped
19 ounces canned cannellini beans
salt and pepper

1. Heat oil in a skillet over medium high heat and add garlic and sage.
2. Saute garlic and sage until garlic begins to brown, then add tomatoes.
3. Allow to simmer for approximately 10 minutes before stirring in beans, salt and pepper.
4. Reduce heat and simmer another 10 minutes before serving.

Makes 4 servings

For those of you that don't follow the show, 24's season premiere was last night and there are another 2 hours tonight. This is the first time that I've followed it on television, having previously only seen it on DVD. I'm not sure I can stand the suspense (and commercials) that go along with the TV version, but I have to say I'm already hooked.

The following takes place in my kitchen between 6:00PM and 7:00PM.

The Red Brigade has taken the Italian sausages hostage and strapped them to C4 (4 Cheese Cannelloni). It is up to Jack Bauer and CTU (Cannellini Tomato Uccelletto) to defuse the bomb, rescue the hostages and capture the Red Brigade before they make it back to Italy in time for dessert (a latte and Chocolate Pistachio Biscotti).

Later…

The mission was successful with zero casualties. The cannelloni collasped slightly, but did not explode its cheesy goodness. CTU was simple and delicious, the beans soaking up the wonderful flavors of sage and garlic. All of these dishes could withstand a next day nuclear attack (AKA the microwave) for another season. I read a newspaper article the other day that said the best (most filling for longest period of time) breakfast you can eat is beans with toast. That's altogether uncommon where I come from, but if you're looking to extend your 24 themed dinner on to breakfast, put leftover uccelletto on your 24 grain toast!