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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My favorite manicotti recipe. Serve with some wine, a nice salad, and garlic bread. Source: Better Homes and Gardens Ingredients:
1/4 cup chopped onion |
1 garlic clove, minced |
1 tablespoon olive 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 eggs, beaten |
2 cups shredded mozzarella cheese (8 ounces) |
1 1/2 cups ricotta cheese (or cream-style cottage cheese) |
1/2 cup grated parmesan cheese |
1/2 cup snipped fresh parsley |
1/2 teaspoon dried oregano, crushed |
1 dash ground black pepper |
Directions:
1. For sauce: In a 2-quart saucepan, cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and the bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.
2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.
3. For filling: In a medium mixing bowl, stir together eggs, half of the mozzarella, the ricotta cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and the dash of pepper. Spoon filling into manicotti.
4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. sprinkle remaining mozzarella cheese atop.
5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through.
6. Make-Ahead Tip: Prepare as above, except do not bake. cover and chill in the refrigerator for up to 24 hours. Bake as above.
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