Recipe: Manicotti

recipelink.com Chat Room Recipe Swap - 2001-07-11
From: recipelink.com

Manicotti
From: Valerie Whitmore
Newsgroup: rec.food.recipes
Date: 7-22-96

Servings: 4

Sauce
2 lb. canned crushed tomatoes
2 lg canned whole tomatoes
4 tbsp tomato paste
6 cloves garlic
2 cups chopped onions
1/2 cup olive oil
1/2 tsp pepper
2 bay leaf
1 tbsp basil
1 tbsp oregano
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp red pepper flakes
cayenne to taste
1 tsp parsley
dash dry red wine

Filling
1/2 cup parsley, chopped
1 lb. ricotta cheese
2 eggs
1 cup Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
1/2 tsp pepper
1 clove garlic, crushed

Manicotti
12 manicotti shells

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 1/2 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 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella.

Bake at 350F for about 20 minutes, until cheese is nicely browned and sauce is bubbling.