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Oct 23

It's HORROR Week!

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Oct 16

Zombie & Apocalypse Week

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Oct 09


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Oct 01


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Aug 13


Cornucopia of Carnage: John Hennessy

Bone Marrow Manicotti stems from a scene in At the End when the aliens are gathered around for dinner, munching down slabs of flesh (human and other kinds). At the end of the scene, two aliens fight over a big thick femur bone, where the larger one wins, then snaps off the end of the bone and sucks down the bone marrow. It is pretty much candy for them. The image is gruesome to say the least, but it also really shows off how the aliens view us as a species, just another item on the menu.

Recipe for Bone Marrow Manicotti (aka Marrocotti) by John Hennessy:


  • 1 tablespoon of olive oil or other desired oil. I used sunflower oil.
  • 1 jar of tomato-based pasta sauce. I used Creamy Tomato Basil Pasta Sauce from Trader Joe’s.
  • 1 medium onion, chopped.
  • 3-5 cloves of crushed garlic, depending on preference. I used 5 used cloves.
  • 5-6 Italian sausage links, removed from casings. The package I bought had five, but some have six.
  • Crushed red pepper flakes, a few shakes for taste.
  • 2 cups of shredded fontina cheese, or substitute cheese. Divide into 1 cups.
  • 1 cup (8 oz) of mascarpone cheese.
  • 1 cup of shredded Romano cheese, or a hard cheese substitute. I used Kerrygold Dubliner, found at Trader Joe’s (my all time favorite cheese for the price).
  • 1 tablespoon of thyme leaves.
  • 2 tablespoons of oregano leaves.
  • 2 tablespoons of parsley.
  • Ground black pepper, a few shakes for taste.
  • 1 box (8 oz) or manicotti pasta (your bones!), cooked and drained.
  • 1 box of food coloring with red and blue.

Cooking Instructions:

  • Preheat oven to 375 degrees.
  • Cook manicotti noodles according to instructions or to your preference of how hard you want your bones to be.
  • While cooking your bones, evenly brush a 13 inch by 9 inch baking dish with ¼ of pasta chosen pasta sauce. Set aside for later.
  • In a 12 inch skillet, brown sausage like hamburger meat, breaking into small crumbles. You can drain in when done if you want. Now stir in onion, garlic, and crushed red pepper flakes. Cook for five more minutes or until sausage is all the way done, stirring occasionally. Remove skillet from heat and let cool.
  • Once cool, mix in 1 cup of fontina cheese, ½ cup of hard cheese (the Dubliner for me), mascarpone cheese, herbs, and the black pepper.
  • Now stir in a bunch of red food coloring and 1-2 drops of blue to get a nice red color. You can play around here to get your desired blood marrow color.
  • Now fill your bones (manicotti noodles) with marrow sausage mixture, arranging them in the prepared baking dish (the 13x9 from before). Once all of your bones a filled, pour remaining pasta sauce on top of them and spread evenly.
  • Bake 25-30 minutes or until heated through. Top with remaining cheese and bake another five minutes.
  • Viola! Now you have some good old-fashioned Marrocotti! Enjoy.