Ingredients Jump to Instructions ↓

  1. 1 pk Manicotti -(12 or so shells) ---

Instructions Jump to Ingredients ↑

  1. SAUCE——– 2 lb Tomatoes, crushed 1 T Basil -(1 large can) 1 T Oregano 2 lb Tomatoes, whole 1/2 t Tarragon -(1 large can) 1/4 t Thyme 4 T Tomato paste 1/4 t Rosemary 6 Garlic cloves 1/4 t Red pepper flakes -(or less) Cayenne pepper, 2 C Onions, chopped -to taste 1/2 C Olive oil 1 t Parsley, preferably fresh, 1/2 t Black pepper -but dry will do 2 Bay leaves 1 ds Red wine, dry ——-FILLING——- 1/2 C Parsley, chopped 1/2 C Parmesan cheese, grated 1 lb Ricotta 1/2 C Romano cheese, grated 2 Eggs 1/2 t Black pepper 1 C Mozzarella, shredded 1 Garlic clove, crushed 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 about 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 about 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. Bake at 350 degrees F. for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NOTES: * This is my (American) recipe for stuffed manicotti shells. Perhaps it’s not authentic, but it’s tasty. Servings: Serves 4-6. * While I prefer to use true manicotti, regular pasta shells are easier to stuff and it’s okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a 200 95 oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. : Difficulty: moderate. : Time: 1 hour preparation, 20 minutes baking. : Precision: approximate measurement OK. : Julia Riseman : Reed College, Portland, Oregon, USA : tektronix!reed!julia : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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