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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a little fussy but can be made a few hours ahead. I got this out of Better Homes and Gardens recipes. Ingredients:
1/4 cup chopped onion |
1 clove garlic, minced |
1 tablespoon cooking oil |
1 (14 1/2 ounce) can tomatoes, cut up |
1 (8 ounce) can tomato sauce |
1 teaspoon sugar |
1 teaspoon dried oregano, crushed |
1/4 teaspoon dried thyme, crushed |
1 small bay leaf |
8 dried manicotti |
2 beaten eggs |
2 cups shredded mozzarella cheese (8 ounces) |
1 1/2 cups ricotta cheese or 1 1/2 cups cream-style cottage cheese |
1/2 cup grated parmesan cheese |
1/2 cup snipped fresh parsley |
1/2 teaspoon dried oregano, crushed |
1 dash pepper |
Directions:
1. For sauce, in a 2-quart saucepan cook onion and garlic in hotoil until tender.
2. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf.
3. Bring to boiling; reduce heat.
4. Simmer, uncovered, for 20 to 25 minutes or until thickened.
5. Remove from heat; discard bay leaf.
6. Meanwhile, cook pasta according to package directions; drain.
7. Rinse shells in cold water.
8. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper.
9. Spoon filling into manicotti.
10. Pour half of the tomato mixture into a 2-quart rectangular baking dish.
11. Arrange stuffed manicotti in the baking dish.
12. Pour remaining sauce over shells.
13. Sprinkle remaining mozzarella cheese atop.
14. Bake the stuffed manicotti, covered, in a 350 degree F oven Make-Ahead Tip: Prepare as above, except do not bake.
15. Cover and chill in the refrigerator for up to 24 hours.
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