Stuffed manicotti with cheese filling & marinara sauce

8 servings

Ingredients

Quantity Ingredient
1 pack Manicotti; cooked al dente
2 cups Cheese, Ricotta or
Cheese, Creamed Cottage
2 tablespoons Cheese, Parmesan; grated
¾ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Oil, Olive
2 Garlic cloves; minced
1 small Onion; chopped
16 ounces Tomatoes, crushed
Parsley, fresh; chopped and drained
2 Eggs; lightly beaten
8 ounces Cheese, Mozzarella; coarsely grated
2 tablespoons Parsley; chopped
1 tablespoon Basil, fresh; chopped
6 ounces Tomato Paste
1 tablespoon Sugar
2 teaspoons Basil
1¼ teaspoon Salt
Basil leaves; whole

Directions

THE PASTA

THE FILLING

THE SAUCE

GARNISH

=========================== > Directions < ========================== Cook the Manicotti according to package directions, being careful not to over cook.

Preheat the oven to 375 degrees.

In a medium size sauce pan that has a lid, saute the onion for about 2 minutes, then add the garlic and continue for 3 more minutes. Don't brown the garlic or it can become bitter. Add the remaining sauce ingredients. Reduce the heat to low; cover and cook approximately 20 minutes or until the sauce thickens. Stir occasionally.

Combine the filling ingredients in a medium bowl, stirring until well blended.

Pour half of the tomato sauce into a 13" x 9" baking dish. Use a pastry bag without a tip as a tool, or use a spoon, to stuff the filling into the drained Manicotti tubes. Layer the Manicotti on the tomato sauce and spoon the reserved sauce on top. Sprinkle Parmesan cheese over the sauce and Manicotti. Bake 30 minutes.

To garnish, sprinkle a little fresh parsley and place a few fresh basil leaves on top. Serve.

============================> Notes and Credits <==================== I've added cooked, chopped, "squeeze-dried" spinach to the filling for variety. I've also sauteed mushrooms and added them to the sauce.

Italian food is really good and experimenting is fun! [shared by Dorothy Hair Davis, 4/94] From: Dorothy Hair Date: 09 Apr 94 Submitted By GAIL SHIPP On 02-13-95

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