Julia's manicotti

Yield: 4 servings

Measure Ingredient
1 pack Manicotti (12 or so shells)
2 pounds Tomatoes, crushed (1 large can)
2 pounds Tomatoes, whole (1 large can)
4 tablespoons Tomato paste
6 Garlic cloves (or less)
2 cups Onions, chopped
½ cup Olive oil
½ teaspoon Black pepper
2 Bay leaves
1 tablespoon Basil
1 tablespoon Oregano
½ teaspoon Tarragon
¼ teaspoon Thyme
¼ teaspoon Rosemary
¼ teaspoon Red pepper flakes
Cayenne pepper, to taste
1 teaspoon Parsley, preferably fresh, but dry will do
1 dash Red wine, dry
½ cup Parsley, chopped
1 pounds Ricotta
2 Eggs
1 cup Mozzarella, shredded
½ cup Parmesan cheese, grated
½ cup Romano cheese, grated
½ teaspoon Black pepper
1 Garlic clove, crushed

SAUCE

FILLING

MAKE SAUCE: Saute onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. Add cans of tomatoes along with paste, breaking any large chunks. Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes.

MAKE FILLING: mix filling ingredients in bowl, reserving about ½ cup of the shredded mozzarella to sprinkle on top.

Preheat oven to 350 degrees F. Cook manicotti until they are al dente (follow the instructions on the box). Drain and stuff each with filling mixture. Cover baking pan with about ½ inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. Bake at 350 degrees F. for about 20 minutes, until cheese is nicely browned and sauce is bubbling.

NOTES:

* This is my (American) recipe for stuffed manicotti shells.

Perhaps it's not authentic, but it's tasty. Yield: Serves 4-6.

* While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a 200 95 oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes.

Cottage cheese can be substituted for the ricotta.

: Difficulty: moderate.

: Time: 1 hour preparation, 20 minutes baking.

: Precision: approximate measurement OK.

: Julia Riseman

: Reed College, Portland, Oregon, USA : tektronix!reed!julia

: Copyright (C) 1986 USENET Community Trust

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