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Cheese manicotti

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Ingredients/Components

sugar - 1 tsp
pkg - 1 oz
salt - 1/4 tsp
water - 1/3 c
salad oil - 2 Tbsp
chopped onion - 1/4 c
can tomatoes, cut up - 1 oz
bay leaf - 1 item
can tomato sauce - 1 oz
dash of pepper - 1 item
clove garlic, crushed - 1 item
dried oregano leaves, crushed - 1 tsp
manicotti shells - 12 item
dried thyme leaves, crushed - 1/4 tsp
fresh Ricotta cheese 1 1/2 c - 12 oz
snipped parsley or 1 to 2 tsp - 1/4 c
beaten eggs or substitute - 2 item

How to make cheese manicotti:

In a 2-quart saucepan, cook onion and garlic in oil until tender but not browned. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/4 teaspoon salt and bay leaf. Bring to boiling; simmer, uncovered, for 45 minutes. Remove bay leaf.

Meanwhile, cook manicotti shells in boiling, salted water until tender; drain. Rinse shells in cold water. Combine eggs, Ricotta cheese, half of the Mozzarella cheese, Parmesan cheese, parsley, 1/4 teaspoon salt and pepper. Spoon cheese mixture into manicotti shells. Pour about half of the tomato mixture into a 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Arrange stuffed shells in baking dish. Pour remaining sauce over shells. Sprinkle remaining Mozzarella cheese over top. Cover with foil and refrigerate up to 24 hours. Bake, covered, at 350° about 45 to 50 minutes until hot and bubbly. Makes 6 servings.

Recipe categories: Cheese, Pasta, Manicotti.

Rating:

4.3

Average rating: 4.3, total votes: 4

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