Cheese manicotti

Yield: 6 - 8

Measure Ingredient
6 tablespoons Olive oil
1 Clove garlic; minced
1 medium Onion; chopped
2 tablespoons Chopped parsley
2 cans (32 oz.) tomatoes (I chop them up or whir them in the food processer two or three pulses)
1 can (16 oz.) tomato sauce
1 teaspoon Salt (up to 1-1/2)
1 dash Pepper
1 teaspoon Sugar
½ teaspoon Crumbled basil
15 ounces Ricotta cheese or small curd cottage cheese (up to 16)
¼ pounds Mozzarella cheese; finely chopped or grated
1 tablespoon Finely chopped parsley
3 tablespoons Grated parmesan cheese
2 Teaspoonns granulated sugar (I usually omit the sugar)
1 Lightly beaten egg (I frequently use egg substitute)
Salt & pepper to taste

SAUCE

CHEESE FILLING

Source: La Rosa Manicotti box

Heat olive oil in heavy sauce pan. Add garlic, onion and parsley. Saute several minutes, stirring a few times until garlic is golden. Add tomatoes, tomato sauce, salt, pepper, sugar and basil. Simmer uncovered (stirring occasionally) until thickened, about 20 minutes. Add water if it becomes too thick. Taste to adjust seasonings, if necessary. Makes about 6 cups.

Cheese Filling: (will fill approximately 12 manicotti shells) Combine all the above ingredients, blending and mixing well together.

Both sauce and cheese can be prepared a day in advance. Cheese is easier to work with if brought back to room temperature.

When ready to assemble, cook manicotti until almost al dente. (I usually prepare 3 at a time, cooking for about 6 minutes.) Remove from boiling water with a slotted spoon and rinse in cold water. Add 3 more to the water to cook while filling the cooked manicotti shells. Fill shells carefully, so as not to tear them, with a teaspoon or small rounded knife.

Place a ladle or two of sauce in the bottom of a baking dish and arrange filled manicotti in a single layer side by side. Cover with sauce. Cover baking dish with aluminum foil, crimping edges to seal tightly. Place in 400 degree oven for 40 minutes. After 40 minutes carefully remove aluminum foil, sprinkle with grated parmesan cheese and allow to bake an additional 5 to 10 minutes with foil removed.

Alternative quick method:

2 16 oz cans or jars of marinara sauce, diluted with 10 oz water. Simmer over low heat and use as directed. Posted to JEWISH-FOOD digest V97 #235 by berlins@... (Sherrie Berlin) on Aug 19, 1997

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