Cheese Stuffed Manicotti (Uncooked Shells) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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Ingredients:
6 tablespoons olive oil |
1 garlic clove (minced) |
1 medium onion (chopped) |
2 tablespoons snipped parsley |
2 (32 ounce) cans whole tomatoes (cut up) |
2 (8 ounce) cans tomato sauce |
1 teaspoon sugar |
1/2 teaspoon basil |
1 lb ricotta cheese |
1/4 lb grated mozzarella cheese |
1 tablespoon snipped parsley |
3 teaspoons parmesan cheese (grated) |
2 teaspoons sugar |
1 egg, slightly beaten |
additional parmesan cheese, grated |
Directions:
1. Sauce: Heat olive oil in a large saucepan.
2. Saute onion and garlic in oil until onion is transparent.
3. Add cut up tomatoes, tomato sauce, sugar, and basil.
4. Simmer about 20 minutes.
5. Filling: Mix ricotta, mozzarella, parmesan, parsley, sugar, and egg together.
6. Assemble: Fill uncooked manicotti shells with cheese mixture.
7. Place in a lightly greased 9 x 13-inch baking dish; cover completely with sauce.
8. Cover and bake at 400°F for about 1 1/4 hours or until pasta is tender.
9. Uncover and sprinkle with some Parmesan cheese and bake 15 minutes longer.
10. Let sit about 15 minutes before serving.
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