Recipe(tried): Neapolitan Manicotti

Hi Dawn,

While growing up in New York, I had the good fortune to be exposed to Italian and Irish friends' family cooking. One of these, a Neopolitan family had the habit of dropping off the final syllable of many of their words. Manicotti, for example, is pronounced,
mah-nee-GOAT. I'll never forget the sights and aromas wafting thru the apartment as I entered my friend's home. These were made for special occasions or holidays and especially when family and friends were coming over on Sunday. The best part was getting invited by Nana to go to Arthur Avenue in The Bronx to pick up the ricotta and mozarella and a few other gems! Here's the real thing!!

Manicotti

6 servings

1 box favorite brand manicotti, follow instructions on box, drain and set aside in cold water. Make filling and sauce.

Filling:

1 lb. ricotta
2 large eggs, lightly beaten
1/2 lb. mozzarella cheese, diced
1/2 c. freshly grated parmesan cheese, plus extra for sprinkling
1 T. minced fresh parsley leaves
salt and peper to taste

3-4 c. Basic Marinara sauce (recipe follows)
or store-bought sauce

Nana's Marinara Sauce:
1/4 c. olive oil
8 cloves garlic, crushed
1 onion, finely chopped
2 28 oz. cans crushed tomatoes
1 1/2 t. dried oregano
salt and pepper to taste
1/2 t. red pepper flakes
1 T. sugar

For sauce:

In a deep skillet, heat 2 T. oil, add the garlic and onions and cook until they are pale golden and the aroma of the garlic is floating above! About 5-7 mts. Add the tomatoes, and seasonings and simmer, stir occasionally for about 15-20 mts.

Assembling the Manicotti:

Preheat oven to 350. Lightly oil a shallow baking dish.
Spoon 1 - 1 1/2 c. sauce into the baking dish in an even layer.

To make the filling, combine all the filling ingred. in a bowl, except for the sauce.

Spoon the filling into the manicotti shells and put them in the prepared dish. Spoon the remaining sauce over the shells to coat. (This dish may be prepared several hours to 1 day ahead. Cover and chill and allow longer baking time if refrigerated.)

Bake for 15 mts. or until heated thru and edges are slightly crisp. Sprinkle with additional parmesan to taste. Delizioso!! Bon Apetito!!!